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–+ servings

Spoon-bread Topper

Adapted from a recipe in the Casserole Cook Book, page 148.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Cuisine American
Servings 6 servings

Equipment

  • Oven

Ingredients
  

  • 1 cup yellow cornmeal
  • ½ teaspoon salt
  • 1 cup boiling water
  • ½ cup cold milk
  • 2 eggs
  • 1 tablespoon butter, melted
  • 2 teaspoons baking powder

Instructions
 

  • In a mixing bowl, mix together the cornmeal and salt, mix in the boiling water.
  • Add the milk and beat. Add the eggs and beat those in. Mix in the melted butter and baking powder.
  • Spoon over hot casserole before it goes in the oven.
  • Serve casserole and enjoy.

Notes

Used in Recipes Listed on this Site: