"Kswck" > wrote in message
...
>
> "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
>
>
>
>

I correct myself. It does have cornmeal.