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14 Nov


Virginia Batterbread

Think cornmeal souffle.

Wonderful with supper on a cold evening.
serves 4

In a saucepan scald 2 cups milk over moderately high heat.  Add in a thin stream 3/4 cup cornmeal and whisk continually and vigorously for about 3 minutes or until thick. Remove from heat and whisk in two large eggs, a teaspoon salt and whatever herbs you wish.
Pour into buttered a 1 qt. casserole or pan and bake at 325-350 degrees for 30 minutes or until puffed and lightly browned.  Serve hot.

Spoonbread cooks more quickly if poured into a cake pan rather than a casserole.

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