This Southern U.S. favorite is actually a side dish, not a
bread.
Serves 4-6
3 cups Milk
1 cup White cornmeal
1 teaspoon Salt
2 Tablespoons Butter
1 1/2 teaspoons Baking Powder
3 Eggs, beaten
Pre-heat the oven to 350. Gently heat the milk in a large
saucepan. Slowly whisk in the cornmeal. Bring to a boil,
stirring constantly. Remove from the heat. Stir in the
salt, butter, and baking powder. Whisk in the eggs. Pour
into a lightly oiled two-quart casserole dish. Bake for 30
minutes (or until firm). Serve warm.
Cheers
bread.
Serves 4-6
3 cups Milk
1 cup White cornmeal
1 teaspoon Salt
2 Tablespoons Butter
1 1/2 teaspoons Baking Powder
3 Eggs, beaten
Pre-heat the oven to 350. Gently heat the milk in a large
saucepan. Slowly whisk in the cornmeal. Bring to a boil,
stirring constantly. Remove from the heat. Stir in the
salt, butter, and baking powder. Whisk in the eggs. Pour
into a lightly oiled two-quart casserole dish. Bake for 30
minutes (or until firm). Serve warm.
Cheers