Recipe: Nashville (Tennessee) Spoonbread
Yield: 1 Servings
1 c Cornmeal 1 ts Salt 1 c Cold water 2 c Hot milk 2 Eggs 3 tb Melted butter
I got this off the recipe-a-day list:
Blend 1 cup of cornmeal with 1 teaspoon of salt and combine this with 1 cup cold water. Stir until smooth before adding 2 cups of hot milk and cooking over low heat until the mixture thickens. Next beat 2 whole eggs until the yolks and whites are well blended. Add a little of the hot mixture to the eggs and then the eggs to the hot mixture along with 3 tablespoons of melted butter and beat until the two mixtures are thoroughly mixed. Pour into a well buttered 2-quart casserole (or into individual ovenproof dishes) and place in a 350 degree oven. Cook for about 45 minutes or until firm to the touch. Serve immediately, with butter and honey if desired. Serves 6 Posted to bakery-shoppe digest V1 Number 016 by Linda <email@example.com> on Apr 08, 1997
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