Recipe: Fairfax County Spoonbread

Fairfax County Spoonbread
rec.food.recipes/luckytrim (2002)
Yield: 4-5 servings

4 cup milk
1 cup cornmeal
2 tsp. baking powder
1 tsp. salt
2 Tbsp. butter or margarine
4 eggs, well beaten

Mix 1 cup milk with cornmeal.

Scald 3 cups milk in top of double boiler.

Add hot milk to cornmeal mixture; then cook in top of double boiler about 10 minutes or until mixture is consistency of thin mush.

Add baking powder, salt and butter.

Remove from double boiler and fold beaten eggs slowly into mixture. (Whites and yolks may be beaten separately and folded into mixture if desired. This produces a lighter bread, more like a souffle.)

Pour into buttered 1 1/2 quart baking dish. Bake at 400 degrees for 45 minutes.

Serve at once from dish in which it was cooked.