 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe is adapted from a recipe booklet bought in the mountains. Ingredients:
1 1/4 cups yellow cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs, beaten |
4 tablespoons butter, melted |
2 1/3 cups milk |
Directions:
1. Stir together the corn meal, baking powder and salt.
2. Pour the beaten eggs and melted butter into a greased casserole dish and stir together.
3. Heat the milk in a medium sized saucepan until it starts to boil.
4. Sprinkle in the dry ingredients, and stir well; continue cooking and stirring for 2-3 minutes as mixture thickens.
5. Mix cornmeal mixture with the butter and eggs in the casserole dish.
6. Bake in a preheated 425 degree oven for 25-30 minutes.
7. Serve hot from the dish-spoon bread is soft, so use a spoon to serve.
|
|