Recipe: Light and Fluffy Spoonbread

Light and Fluffy Spoonbread
Newsgroup posting by Tim Kilby (1995)
Here is my mama's recipe.

2 cups boiling water
1 tsp. salt
1 Tbsp. liquid shortening
1 tsp. sugar
1 cup corn meal
2 eggs
1 cup warm milk
1 tsp. baking powder if corn meal not self rising

Scald corn meal in boiling water off range. Add salt, sugar, baking powder, shortening, and eggs and mix well. Add warm milk (approximately 1 cup) until mixture is consistency of pancake batter.

Bake in greased 1 1/2 quart baking dish at 375 F. for 50 minutes.

It bakes like a souffle, light and fluffy. Top with butter, yum, yum!