Soft Corn Bread





(Spoon Bread)

1 cup sifted white corn meal

1 cup milk
1/2 cup cold boiled rice
2 tablespoons melted shortening

1 teaspoon salt
shortening i teaspoon sugar
1/2 cup boiling water (about)

2 teaspoons baking powder
2 eggs

image corn bread  




Sift together the corn meal and salt, add shortening and pour over this the boiling water and beat until all lumps disappear. It may be necessary to add more boiling water, but add only enough to enable you to get a smooth paste. Cool slightly, add rice, well-beaten; eggs, to which baking powder has been added just before the last turn of the beater, and the milk. Pour into a well-greased baking dish and bake at 40o degrees for about forty-five minutes. After the first fifteen minutes cover the top or the crust will be too hard.


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