Tavern spoon bread ** xwcg89a
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Tavern spoon bread ** xwcg89a
Last updated 6/12/2012 1:26:18 AM. Recipe ID 60649. Report a problem with this recipe.
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      Title: Tavern spoon bread ** xwcg89a
 Categories: Breads
      Yield: 8 Servings
      1 x  D/L My Cozy Kitchen
  1 1/2 c  Ater
  1 1/2 c  Ornmeal
  1 1/4 ts Salt
  1 1/2 ts Sugar
  2 c milk 2 TB butter 5 ea eggs 1 TB baking powder
     Preheat the oven to 350 F.  Grease a large shallow baking dish.
  Combine the water and milk and heat to simmer. Add the cornmeal,
  salt, sugar, and butter, and stir over medium heat until thickened,
  about 5 minutes. Remove from the heat.  Beat the eggs with the baking
  powder until they are very light and fluffy, then add them to the
  cornmeal mixture. Mix well. Pour into the prepared dish and bake at
  350 F. for 45 to 50 minutes. Serve hot. From Colonial Williamsburg
  Spoon bread, or batter bread, is a custardy corn bread served souffle
  hot from the dish, preferably earthenware, in which it is baked. It
  is said that the recipe just happened when a mixture used to make a
  corn bread enriched by milk and eggs was left forgotten in a hot
  oven.  Virginians have ever since made spoon bread one of their
  favored foods.  It is excellent served with herring roe, bacon, or
  fried apples. _______________________________________________________

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Recipe ID 60649 (Apr 03, 2005)

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