*  Exported from  MasterCook  *

                          SOUTHERN SPOON BREAD

Recipe By     : Southwestern Cookery cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      cups          milk
  1      cup           white cornmeal
  1      teaspoon      melted butter
  1      teaspoon      sugar
  1      teaspoon      salt
  3                    beaten egg yolks
  3                    stiffly beaten egg whites

Scald milk in double boiler, add corn meal, gradually, and cook 5
minutes, stirring to make very smooth.  Cool slightly and add butter,
sugar and salt.  Add egg yolks, then fold in egg whites.  Bake in greased
baking dish in moderate oven about 45 minutes.  Serve hot from dish in
which it was baked with plenty of butter.
>From Favorite recipes of Colfax Country Club  Women, 1946 by Mrs. J.W.
Wilferth, Springer.
Typed by Ethel Snyder <[email protected]>
Date August 12, 1997

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