Spoon Bread

Ingredients

• two cups boiling milk
• one cup sifted corn meal
• one tablespoon of melted shortening
• one-half teaspoon salt
• three eggs
• two teaspoons baking powder

Method

1. 1

   Sift cornmeal into boiling milk, stirring constantly until smooth.

2. 2

   Remove from fire and add melted shortening and salt.

3. 3

   Cool, then add beaten yolks and baking powder.

4. 4

   Fold in stiffly beaten egg whites.

5. 5

   Bake in hot oven at 375°F to 400°F until set and brown.

As published

This recipe was extracted from Natchez recipes (1900), page 2. The excerpt below is the record exactly as published.

SPOON BREAD Sift into two cups of boiling milk, one cup sifted corn meal. Stir constant- ly. When it is smooth and can be poured, remove from the fire and add one tablespoon of melted shortening and one-half teaspoon salt. Cool and add the beaten j^olks of three eggs and two teaspoons baking powder

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