SPOON BREAD

Ingredients

• 2 cups sifted corn meal
• 2 cups boiling water
• 1 cup sweet milk
• 3 tablespoon butter
• 2 teaspoon salt
• 3 eggs

Method

1. 1

   Pour meal into boiling water and cook one minute, stirring to keep free from lumps.

2. 2

   Add butter, salt, and sweet milk, then the beaten egg yolks.

3. 3

   Fold in stiffly beaten whites, pour into well greased baking dish and cook in moderate oven for 30 minutes.

4. 4

   Serve at once.

5. 5

   Do not use soda or baking powder.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 3. The excerpt below is the record exactly as published.

SPOON BREAD 2 cups sifted corn meal 2 cups boiling water 1 cup sweet milk 3 tablespoon butter 2 teaspoon salt 3 eggs

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