JEFFERSON'S SPOON BREAD
From the cookbook "Specialties of the House". A cookbook from the Kenmore Museum (the nation's oldest museum house) in Fredericksburg, Virginia.
Provided by Miss Annie
Categories Breads
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
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