Spoon Bread

This was a traditional dish in Virginia where Mother was born. My grandmother served spoon bread at breakfast, lunch or dinner. She arose early every morning to make spoon bread or biscuits for breakfast, serving them with country ham and red-eye gravy or with country gravy or turkey hash. My, were we spoiled!

 Bake: 45 minutes    Serves: 5

Ingredients:

• 2 cups water
• 1 egg
• 1 cup Three Rivers Cornmeal Mix
• 1 cup milk
• 2 Tbsp. butter
• 1/2 tsp. salt

Directions:

Stir the meal and the butter into the salted water and cook over medium heat until thick, stirring constantly. Remove from the heat and set aside. Beat the egg and milk together and combine all the ingredients, mixing well. Pour into a greased quart casserole and bake at 325¼ for 45 minutes. Serve hot with plenty of butter. Serves 5.

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