For the spoon bread:
Preheat the oven to
Stir together the corn meal, baking powder and salt.
Pour the beaten eggs and melted butter into a greased casserole dish and stir together.
Heat the milk in a medium sized saucepan until it starts to boil.
Sprinkle in the dry ingredients, and stir well; continue cooking and stirring for 2-3 minutes as mixture thickens.
Mix cornmeal mixture with the butter and eggs in the casserole dish.
Bake in a preheated 425 degree oven for 25-30 minutes.
Serve hot from the dish--spoon bread is soft, so use a spoon to serve.
Add
cornmeal gradually to boiling water and let stand a few minutes.
Add butter, salt and egg yolks;
dissolve baking soda in buttermilk
and add.
Fold in egg whites.\tTurn into a buttered casserole.\tBake
in a 375\u00b0 oven for 40 minutes.
May spoon out or cut to serve.
This is a very old recipe.
id. Stir with a wooden spoon. Cover tightly. Stir every day
large mixing bowl, break bread into small pieces by hand
BASIC BREAD:
Mix the flours, salt
In a mixing bowl, stir all ingredients, except the green chilies and cheese. Pour 1/2 the batter into a greased 2-quart baking dish. Spread chilies and cheese over batter.
Pour remaining batter over all. Bake at 375\u00b0 for about 45 minutes or until set. Serve with spoon. Serves 6 to 8.
Sift together dry ingredients.
Add milk.
Cook in double boiler until fairly thick.
Remove from heat; add beaten egg yolks and butter.
Cool somewhat.
Add the stiffly beaten egg whites. Pour into a baking dish or casserole; bake in a slow oven (325\u00b0) for about 45 minutes.
Serve immediately.
Add plenty of butter at the table, as for any hot bread.
Especially good with baked or fried ham.
Stir meal into rapidly boiling milk.
Cook until very thick, stirring constantly.
Allow to cool.
Add well beaten eggs, salt, baking powder and melted butter.
Beat in mixer 15 minutes.
Pour into well-greased casserole.
Bake 30 minutes at 375\u00b0.
Serve from casserole with spoon.
nd puffy.
To serve, spoon from casserole and serve hot
Stir together corn meal, baking powder and salt. In greased (1-quart size) casserole pour beaten egg and melted butter. In medium size pan, heat milk; stir to avoid scorching. As it starts boiling, sprinkle in the dry ingredients, stirring vigorously with wooden spoon. Cook and stir for 2 or 3 minutes, as it thickens. Mix with eggs in casserole. Bake at 425\u00b0 for 45 minutes.
Cook corn meal and 2 cups milk until consistency of mush. Remove from heat.
Add salt, baking powder, shortening and remaining 1 cup of milk.
Add egg yolks and fold in egg whites. Bake in greased two-quart baking dish in moderate oven (325\u00b0) for 1 hour.
Spoon into warm dishes; top with butter.
Serves 6.
ixture, gently but thoroughly.
Spoon mixture into prepared pan.
Preheat oven to 350F and butter a 11 x 8 pan.
Add butter and eggs to hot hominy grits.
Add milk gradually; then corn meal and salt.
The batter should be the consistency of thick boiled custard.
Add more milk if the batter becomes too thick.
Bake for 35 to 45 minutes or until golden brown.
Like all spoon breads, serve from the pan very hot with plenty of butter.
Spoon cornmeal into heavy-bottomed pan
n the hollowed out Sourdough bread bowls.
to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs
Toast day old light bread.
Corn bread, light bread, onion and celery are chopped in a food processor.
Add sage to these ingredients.
Add salt and pepper.
Place in sealable container and place in refrigerator overnight.
When ready to cook, add eggs, melted margarine and stock.
Mixture should be soupy.
(Cake batter consistency.)
This is the secret of good dressing.
It will cook dry.
Stewart's was a drug store in Waikiki, Hawaii that had a small restaurant. They were famous for their orange bread that they served plain, toasted or in French toast.
he baking pan of the bread maker in the order suggested