| | Nashville (Tennessee) Spoon bread 1 cup cornmeal
1 teaspoon salt
1 cup cold water
2 cups hot milk
2 eggs
3 tablespoons melted butter | |
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 350ºF. oven. Cook for about 45 minutes or until firm to the touch. Serve immediately, with butter and honey if desired. Serves: 6 |
