HI GINA; THIS IS TRULY A SOUTHERN TRADITION MOSTLY FOUND IN THE VIRGINIA AND NORTH AND SOUTH CAROLINA REGIONS....THESE ARE THREE RECIPES..THE FIRST IS A COMBINATION OF TWO RECIPES I FOUND IN THE COOKBOOK CALLED SAVANNAH STYLE, WRITTEN BY THE JUNIOR LEAGUE OF SAVANNAH, GEORGIA. THE SECOND IS FROM A COOKBOOK THAT I LOVE THAT CAME FROM PASCAGOULA, MISSISSIPPI WHERE I HAVE A LOT OF RELATIVES. AND FINALLY THE THIRD IS ALSO FROM A VERY FAVORITE BOOK CALLED BAYOU CUISINE, FROM INDIANOLA, MISSISSIPPI....A GREAT BOOK! HOPE THESE HELP.

SPOON BREAD I

1 CUP CORNMEAL, SIFTED
1 1/2 CUPS BOILING WATER
2 TABSP. BUTTER
1 CUP SWEET MILK
2 TEASP. BAKING POWDER
1 TABSP. BACON DRIPPINGS
1 1/2 TEASP. SUGAR
2 EGGS, SLIGHTLY BEATEN

POUR BOILING WATER OVER CORN MEAL. QUICKLY STIR IN SALT, SUGAR, AND BACON DRIPPINGS. COOL SLIGHTLY. dd milk ND BEATEN EGGS. MIX WELL AND LASTLY FOLD IN BAKING POWDERPOUR INTO A LIGHTLY GREASED BAKING DISH AND BAKE AT 375-400* FOR 40 MINUTES OR UNTIL LIGHTLY BROWNED.

SPOON OUT AND SERVE IMMEDIATELY WITH BUTTER OR GRAVY.

CREOLE CORN PUDDING II

3 TABSP. BUTTER
1 ONION, FINELY CHOPPED
1/2 BELL PEPPER, FINELY CHOPPED
2 CUPS WHOLE KERNEL CORN, CANNED OR FRESH
1 TABSP. SUGAR
1 TEASP. SALT
1 TEASP. PEPPER
1/2 CUP GRATED CHEDDAR CHEESE
3 EGGS WELL BEATEN

MELT BUTTER IN A SKILLET AND SAUTE THE ONION AND PEPPER. ADD THE CORN, SUGAR, SALT AND PEPPER. COOL SLIGHTLY, ADD CHEESE AND EGGS. POUR INTO A BUTTERED 2-QT. CASSEROLE AND SET IN A PAN OF HOT WATER. BAKE FDOR 35 MIN. SERVE AT ONCE.

EASY SPOON BREAD III

3 EGGS, BEATEN
1 CUP BUTTERMILK
1/2 CUP CORNMEAL
1 TABSP. BUTTER, MELTED
1 TEASP. SALT
1 TEASP. SUGAR
1/2 TEASP. SODA
1 TEASP. BAKING POWDER

BEAT BUTTERMILK INTO BEATEN EGGS; ADD OTHER DRY INGREDIENTS THAT HAVE BEEN SIFTED TOGETHER. ADD MELTED BUTTER. BAKE IN A WELL-GREASED QUART CASSEROLE FOR 20 MINUTES. BAKE AT 400* UNTIL A KNIFE INSERTED COMES OUT CLEAN.

DELIGHTFUL EATEN AS IS OR WITH BUTTER; BEST OF ALL WITH SMOTHERED CHICKEN GRAVY!!

HOPE THESE HELP.

CHIQUI