Monday, December 29, 2008

Helen Boltz's Spoonbread

The Kansas Heritage website boldly proclaims that "Helen Boltz's spoon bread is the best that Kansas Cooking has to offer" Well, we'll just see about that now, won't we...

1qt milk
1 cup corn meal
1 1/2 t salt
2 T butter
4 eggs

Preheat oven to 425 degrees F. Heat milk and gradually stir in corn meal mixed
with salt. Cook, stirring, until smooth and thick. Cover, cook until mushy.
Add butter.Meanwhile, in another bowl mix the eggs until well
blended. Then stir slowly into the mush.

Pour into a well greased 1 1/2 qt bowl and bake uncovered at 425 degrees
for 50 to 55 minutes. Serve immediately, with lots of butter.

If you are lucky it will serve 4 or 5. Generally one or two can demolish this dish.
Photo by Ian Smith

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