Prep 1 hr 20 mins
Cook 30 mins
From the cookbook "Specialties of the House". A cookbook from the Kenmore Museum (the nation's oldest museum house) in Fredericksburg, Virginia.
- 4 cups milk
- 1 cup yellow cornmeal
- 3⁄4 teaspoon salt
- 3⁄4 tablespoon sugar
- 2 eggs
- 1 1⁄2 tablespoons butter
- Place the milk in a double boiler and scald.
- Stir in the dry ingredients and continue to stir until thickened.
- Let cool 1 hour.
- Preheat oven to 400°F.
- Beat eggs and stir into the cornmeal mixture with the butter.
- Place in a baking dish and bake for 30 minutes, or until brown.
This was excellent Spoon Bread, Miss Annie! I made it exactly as directed and added just a hint more sugar. It browned beautifuly and was an excellent consistancy. The perfect complement to our meal! Thank you for this wonderful recipe!