Southern Spoon Bread

Ingredients

• 2 cups corn meal
• 1 1/2 cups sweet milk
• 2 cups boiling water
• 1 teaspoon salt
• 3 large tablespoons butter
• 3 eggs

Method

1. 1

   Sift the meal three times and dissolve in the boiling water, mixing until smooth and free from lumps.

2. 2

   Add melted butter and salt, thin with milk.

3. 3

   Separate the eggs; beat until light; add the yolks and then the whites.

4. 4

   Pour into a buttered baking dish and bake in a moderate oven (350° F.) for about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 32. The excerpt below is the record exactly as published.

1% cups sweet milk Vz cup water 1 large onion, chopped fine Sift the dry ingredients together and add the milk and water. Stir in the chopped onion. Add more meal or milk as may be necessary to form a soft but workable dough. With the hands, mold pieces of the dough into pones (ob- long cakes, about 5 inches long and 3 inches wide, and about •''4 of an inch thick). Fry in deep hot fat or oil until well browned. Hominy or Grits 1 cup hominy 4 cups boiling water 1 teaspoon salt 1 tablespoon butter Pour the hominy into the hot water and stir until it comes to a boiling point. Then lower the flame and let simmer slowly for one hour, stirring frequently. When ready to serve, put the butter into the hominy and beat well for a few minutes. Southern Corn Custard 2 cups canned corn 3 eggs 2 tablespoons melted butter 2 cups milk V-2 teaspoon sugar salt and pepper to taste cracker crumbs Beat the eggs well, add to the corn. Melt the butter and with the milk add to the corn and eggs. Stir well. Add the seasoning and ^ugar. Pour into a well - buttered casserole; sprinkle with cracker crumbs, dot with butter and bake in a very slow oven (250° F.) about 40 minutes or until custard has set. Corn Pudding 3 tablespoons corn meal 1 tablespoon salt J/2 teaspoon paprika Mi cup cold milk 2 cups hot milk 1 tablespoon butter 2 cups fresh corn pulp 2 eggs Stir corn meal with salt, paprika and cold milk. Then stir into hot milk. Cook and stir over boiling water until the mixture thickens. Remove from the fire and stir in the other ingredients. Turn into a buttered baking dish suitable to send to the table. Set in a pan of boiling water and cook slowly until the center is firm. Serve hot with the meat course. A tablespoon of chopped green or red pepper may be added if desired. Hoe Cake Moisten salted corn meal with scalding water or milk. Allow it to stand for an hour. Put two or three teaspoons of this on hot greased griddle. Smooth it out to make cakes one-half inch thick and let it .cook. When one side is done turn over and brown the other. Serve very hot for KS breakfast. This dish goes well with f? sausage. Roll dat bale, roll dot cotton, De Lord is good, your sins will be forgotten. THE SOUTHERN COOK BOOK 31 Sally Lunn Hot Bread 3 eggs 4 cups of flour 2 tablespoons sugar 1 yeast cake 1 cup milk l/2 teaspoon salt 2 tablespoons butter Place sugar, eggs, milk, salt, and butter in a double boiler and scald. Let cool and add yeast which has been dissolved in a ^ cup of warm water. When cold, add flour, put in bowl and cover with a cloth and put away to rise. When twice its bulk, knead and put in pan to rise again. When light roll out on floured board. Cut with a biscuit cutter, place in greased pan and bake in hot oven (400° F.) fifteen minutes. Good Old Southern Popovers 3 eggs 1% cups of milk Il/2 cups of flour J/2 teaspoon salt Sift flour and salt into a bowl. Beat eggs and add the milk to them and stir gradually into the flour to make a smooth batter, then beat thoroughly with egg beater; put in hot greased muffin tins two thirds full of mixture. Bake in hot oven (4SO° F.) half hour, then in moderate oven (300° F.) fifteen minutes, until brown. Southern Spoon Bread 2 cups corn meal 1% cups sweet milk 2 cups boiling water 1 teaspoon salt 3 large tablespoons butter (melted) 3 eggs

Cook this with the app: pantry check, scaling, and the assistant.