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SPOON BREAD |
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This is a Maryland family favorite.
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| Ingredients: |
1 Qt. Milk
1 Cup Fine-grind corn meal, yellow
1 ½ t Salt
2 T Butter
4 Eggs
2 T Sugar
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| Procedures: |
In double boiler heat milk, stir in corn meal, salt, sugar.
Stir constantly till meal is mushy.
Cook till thick.
In separate bowl beat eggs.
Slowly stir into corn mixture.
Add butter.
Bake in greased casserole at 425o for 50 minutes.
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12/05/2014
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