SPOONBREAD
Appetizers, Salads and Breads:
Spoonbread
from River Road Recipes...
The Textbook of Louisiana Cuisine
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INGREDIENTS:
1 cup milk
1 cup water
1 cup cornmeal
1 teaspoon salt
2 eggs
2 tablespoons baking powder
1 tablespoon butter
TO PREPARE:
Place milk and water in saucepan. Add cornmeal and salt. Cook
5 minutes. Add beaten egg yolks, baking powder, butter, and
stiffly beaten egg whites. Pour in greased casserole and bake
in 425-degree oven for 40 minutes.
SERVES 6
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Copyright 1959 The Junior League of Baton Rouge, Inc. All
rights reserved.
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