---------- Recipe via Meal-Master (tm) v8.05

     Title: Custardy Spoon Bread
Categories: Breads, Crockpot
     Yield: 6 servings

     2 c  Milk
   1/2 c  Fine stone-ground white
          Or yellow cornmeal
   3/4 ts Salt
     1 tb Butter or margarine
     2    Eggs; beaten

    Mix milk, cornmeal and salt in top part of double
 boiler. Put over boiling water and cook, stirring
 constantty , 15 minutes or until mixture is the consistency
 of thin mush. Remove from heat, add butter and quickly stir
 into eggs.  Turn into greased 1 -quart casserole. Set on
 trivet in cooker and add 1 inch of hot water.  Arrange a
 sheet of foil loosely over top of casserole. Cover and cook
 on high 1 1/2 to 2 hours or until bread is firm.  Serve at
 once with butter. Makes 4-6 servings.  From  Woman's Day
 'All Appliance Cookbook #1'

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