Today’s vintage recipe showcases a southern spoon bread recipe, as well as the left-slanting handwriting of the author. While I love a good corn bread recipe, I am not familiar with handwriting analysis. After poking around the web, it appears our recipe writer may have been someone who hid her feelings and tried to control her emotions.
As for the southern spoon bread recipe, the only thing missing for me is a dash of sugar or honey. I much prefer a sweet corn bread.
Southern Spoon Bread Recipe
1 cup corn meal
1 1/2 cups boiling water
1 Tablespoon melted shortening
1 cup milk
1 Tablespoon baking powder
1/4 teaspoon salt
Add the boiling water to the corn meal and stir until well mixed. Allow to cool. When cooled, add the melted shortening, well-beaten eggs, milk, salt and baking powder. Blend thoroughly and pour into a well-greased baking dish 7 inches in diameter and 3 inches deep. Bake in a moderate oven at 375F for 30 minutes.
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