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Custardy Spoon Bread
| Ingredients | |||
| 2 | cup | milk | |
| 1/2 | cup | cornmeal, ground, fine stone, white or yellow | |
| 3/4 | teaspoon | salt | |
| 1 | tablespoon | butter, or margarine | |
| 2 | each | eggs, beaten | |
Directions: | |||
| Mix milk, cornmeal and salt in top part of double boiler. Put over boiling water and cook, stirring constantty, 15 minutes or until mixture is the consistency of thin mush. Remove from heat, add butter and quickly stir into eggs. Turn into greased 1 quart casserole. Set on trivet in cooker and add 1 inch of hot water. Arrange a sheet of foil loosely over top of casserole. Cover and cook on high 1 1/2 to 2 hours or until bread is firm. Serve at once with butter. Makes 4-6 servings. | |||
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