|
00:REM:
EPROMS
(Aunt Mary Mead's Corn Spoon Bread)
by Susan Sackett
10: 1 pint sweet milk
20: 2 eggs - pinch salt
30: 1 scant cup corn meal
40: 2 heaping teaspoon of baking powder
50: butter size of walnut |
|
|
60: READ: Heat milk to boiling point
65: READ: Add cornmeal and yolks of eggs, well beaten.
70: READ: Add butter and beaten whites of eggs and baking powder last.
75: READ: Bake about 20-30 minutes in a fairly hot oven*
80: REM: (*hot oven approximately 400) |
|
 
|
