Southern Spoonbread

Ingredients

• 2 cups milk
• Yo teaspoon salt
• 1 cup corn meal
• 4 eggs

Method

1. 1

   Scald the milk, and slowly stir in the corn meal, add the salt and let boil two or three minutes.

2. 2

   Remove from the fire, add the beaten egg yolks, beat well, then carefully fold in the stiffly beaten whites of eggs.

3. 3

   Pour into a buttered baking-dish and bake in a moderate oven one-half hour.

4. 4

   Serve hot from the baking dish at the table with a large spoon.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

Southern Spoonbread 2 cups milk. Yo teaspoon salt. 1 cup corn meal. 4 eggs

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