"Kswck" > wrote in message
...
> Southern Spoon Bread.
>
> Always wanted to make it. Google has too many variations.
> What has worked for you please?
>
> Thank you.
>

Something like this, but not for an army.


* Exported from MasterCook *

Spoon Bread

Recipe By :© 2004 by Prentice-Hall, Inc.
Serving Size : 50 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 3/4 quarts milk
28 ounces yellow cornmeal
1 ounce salt (1 1/2 tbsp)
44 ounces eggs (about 25 total) -- beaten
6 ounces margarine -- melted
2 ounces baking powder

Scald milk by heating to point just below boiling.

Add cornmeal and salt to milk, stirring briskly with a wire whip. Cook 10
minutes, or until thick.

Add eggs slowly to cornmeal mixture, while stirring. Add margarine and
baking powder to cornmeal mixture. Stir to blend.

Pour batter into two greased 12x20x2-inch baking pans, 8 lb per pan. Place
in pans of hot water.

Bake at 250°F for 45-60 minutes or until set.

Yield:
"2 pans 12x20x2 inches"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 9g Fat (43.6% calories
from fat); 8g Protein; 18g Carbohydrate; 1g Dietary Fiber; 105mg
Cholesterol; 454mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Serve with crisp bacon, Creamed Chicken (p. 450), or Creamed Ham (p.
355).

Nutr. Assoc. : 0 0 1326 3235 0 0