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Ingredients:
- 3/4 cup cornmeal, stone or water ground, if possible
- 1 teaspoon salt
- 1 cup boiling water
- 3 tablespoons melted butter
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
Preparation:
Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter.
In a small mixing bowl, beat eggs until pale in color and thick. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend thoroughly. Turn into a generously greased 8-inch square glass baking dish or 1 1/2-quart casserole. Bake at 350° for about 30 to 35 minutes, until set and lightly browned. Serve the spoon bread hot, with plenty of butter.
Serves 4 to 6.
Serves 4 to 6.
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