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Spoon Bread Spoonbread right from the oven!

This is one of my favorites that Aunt Phyllis used to make.  The secret here is to watch carefully at the end and not let the bread get dry by over-baking.  A nice accompaniment to pork roast or pot roast.  Enjoy!

Your Host,  Brad

2 1/2 cups water
1 cup yellow or white cornmeal
1 tsp salt
2 Tbl butter
4 eggs, well beaten first
1 cup milk or, better yet, buttermilk

Preheat the oven to 400F.  Butter a 1 1/2 quart casserole.  Stir 1/2 cup of cold water into the cornmeal.  Bring 2 cups of water to a boil.  Add the salt, then the cornmeal slowly, stirring constantly, and cook for 1 minute.  Beat in the butter, eggs and milk until smooth.. Pour into the casserole and bake for about 40 minutes until a tester in the center comes out clean.

 

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