Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Spoon Bread




Source of Recipe


unknown


List of Ingredients




2 1/2 cups water
1 cup yellow or white cornmeal
1 tsp salt
2 Tbl butter
4 eggs, well beaten first
1 cup milk or, better yet, buttermilk

Recipe



Preheat the oven to 400°F. Butter a 1 1/2 quart casserole.
Stir 1/2 cup of cold water into the cornmeal. Bring 2 cups
of water to a boil. Add the salt, then the cornmeal slowly,
stirring constantly, and cook for 1 minute. Beat in the butter,
eggs and milk until smooth.. Pour into the casserole and
bake for about 40 minutes until a tester in the center comes
out clean.