Spoon Bread

A famous southern dish, spoon bread originated as the Indian porridge, suppawn, and still retains the consistency of a porridge or pudding. It would have been inexcusable to make Spoon Bread with the yellow northern flint corn; it was always made with ground white corn. Corn bread as we know it today is much lighter and sweeter than Civil War period corn bread.

Butter the size of a large egg (5 Tbsp.) 1 pint boiling water
Water-ground corn meal (about 1 cup) ½ pint cold milk
Salt (about a tsp.) 4 eggs
Put butter in a medium-sized earthenware or glass baking dish and place in oven to melt while you prepare the batter.
Combine corn meal and salt in a mixing bowl and stir in boiling water until smooth. Let stand several minutes, then stir in milk. Add the eggs, one at a time, beating hard after each addition. Stir in melted butter last of all. Pour batter into the hot baking dish and bake in a hot oven (about 425F) for about 25-30 minutes.

Serve hot, right from the baking dish, with plenty of extra butter. Serves 4.