Evening Republican, Volume 19, Number 216, Rensselaer, Jasper County, 11 September 1915 — Kentucky Spoon Bread. [ARTICLE]

Kentucky Spoon Bread.

Two cupfuls cornmeal, two teaspoonfuls salt, two eggs, one and onehalf cupfuls buttermilk, one teaspoonful soda, one and one-half tablespoonfuls butter. Scald the cornmeal with enough hot water to make it the consistency of mush. Add salt and butter, and set it aside to cool; then beat in the eggs whipped light; dissolve the soda in the buttermilk, beat into the mixture, And bake in a rather deep buttered pan in a quick oven for thirty-five or forty minutes. Good Housekeeping Magazine.