Southern Spoon Bread

Ingredients

• 1 pint milk
• 1/2 cup corn meal
• 3 eggs
• 1 teaspoon baking powder
• 1 teaspoon salt

Method

1. 1

   Heat the milk to nearly boiling.

2. 2

   Stir in corn meal gradually and cook until the consistency of mush.

3. 3

   Add baking powder, salt, and yolks of eggs beaten until light.

4. 4

   Fold in beaten egg whites and pour into a greased baking dish.

5. 5

   Bake one-half hour in a moderate oven.

6. 6

   Serve at once with plenty of butter from the dish in which it was baked.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 30. The excerpt below is the record exactly as published.

1 teaspoon baking powder, 1 level tea- spoon soda, % teaspoon salt, 6 tablespoons butter, y> cup graham flour, j% cup chopped walnuts. Makes about 9 waffles. — Mrs. George Sears. —70— Thursday Club Delicacies Hot /head and Waffles Maryland Cream Waffles 2 cups flour 2 eggs 4 teaspoons baking powder 1^4 cup milk T -2 teaspoon salt y2 cup butter ( *4 lb- ) 2 teaspoon sugar Mix and sift dry ingredients together; add milk which has been mixed with beaten egg yolks, add melted butter beat smooth and fold in egg whites. — Mrs. Earl C. Rice. Hygienic Pancakes Yolks 2 eggs, well beaten, salt, scant sugarspoon sugar, lit- tle over ^4 cups sweet milk, 1 tblsp. meal, 1 level cup flour, 2 tsp. baking powder. Put in 1 tblsp. melted butter before the milk. Fold in the beaten whites last. Fry in a little butter. V~y ~Xjf*~ O \ -Mrs. Fred Jarboe. V Waffles M to 1 cup milk ( sweet or 3 tsp. baking powder sour) (heaping) 1 tbsp. sugar Salt 1^2 cups flour 2 eggs. Beat yolks and T/2 cup melted shortening whites separate. Fold whites in last. — Mrs. Richard Meridith Bowen. Quick Coffee Cake ; 2 cup butter 2 heaping tsp. baking pow- )/2 cup sugar der, grated rind of one 3 eggs lemon 2 cups flour Cream, butter and eggs. Add eggs, one at a time, to this mix- ure. Sift flour and baking powder and with the lemon rind, add to above mixture. Spread very thin in pans. Over —71— Hot Bread and Waffles Thursday Club Delicacies mixture pour melted butter, then sprinkle with sugar and over this sprinkle cinnamon. Bake in quick oven ten or twelve nrnutes. — Mrs. Lloyd Baldridge. Garlic Rolls Cut French rolls lengthwise and toast and while hot but- ter and rub with garlic and serve hot. — Mrs. Charles Slwllenberger. Nut Bread V/2 cups white flour \% cups nuts 1% cups graham flour 1 cup raisins or dates or both 24 cup sugar 1 egg — 2 if preferred 1 tsp salt 7-8 cup milk 4 tsp baking powder Mix and let stand 10 minutes. Bake 45 minutes to 1 hour, have oven hot when bread goes into oven and immediately turn down to a slow oven for 15 minutes. Gradually increase oven thereafter. —Mrs. Duval Ellery. Corn Bread 2 eggs 2 tablespoons fat 1*4 cups milk 1 tsp. salt 3 tbsp. sugar 1 cup flour 4 tbsp. B. P. 1 cup corn meal Cream sugar and fat, mix dry ingredients, adding to sugar and fat alternately with milk. Bake about 20 minutes in hot oven. — Mrs. Lloyd A. Kennell. Griddle Cakes 2 cups flour 2 tablespoons sugar 4 teaspoons baking powder \]A cups milk y2 teaspoon salt 1 egg Mix and sift dry ingredients. Beat egg, add milk and stir into first mixture, stir in butter. — Mrs. Harold Roylc. —72— Thursday Club Delicacies Hot Bread and Waffles Southern Spoon Bread 1 pint milk 1 teaspoon baking r< cup corn meal powder 3 eggs 1 teaspoon salt

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