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Virginia Spoonbread

Yield 6 to 8 servings


  • 1 cup cornmeal
  • 2 cups milk, scalded
  • 3 eggs, beaten
  • 1 tablespoon butter or margarine
  • 2 cups milk
  • 1 teaspoon salt
  • 2 teaspoons baking powder

How to Make It

  1. Combine cornmeal and scalded milk in a large saucepan; mix well. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Gradually add eggs and butter; stir until butter melts. Stir in remaining ingredients.

  2. Pour mixture into a greased 2- quart casserole. Bake at 350° for 1 hour or until set. Serve immediately.

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