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Talladega Spoonbread Recipe from Purefory Hotel Cook Book 1941

Posted by Pam on
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Talladega Spoonbread

Talladega Spoonbread recipe from the Purefory Hotel Cook Book 1941, Talladega Alabama
Print Recipe
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups milk
  • 2 cups corn meal If using Self Rising corn meal omit adding in the salt and baking powder
  • *salt to taste - Omit if using Self Rising corn meal
  • 1 tbsp sugar
  • Butter the size of an egg
  • 4 eggs Well beaten
  • 1 tbsp *baking powder Omit if using Self Rising corn meal

Equipment

  • Mixing Bowl
  • Baking Dish or Well Seasoned Cast Iron Skillet
  • Mixing utensils

Method
 

  1. Put milk on to boil. When it is almost boiling, stir in cornmeal rapidly.
  2. Remove from heat and add *salt, sugar, butter, and *baking powder.
  3. When sufficiently cool, add the eggs.
  4. Put in a large buttered dish or pan and bake at 375 degrees for 40 minutes or until brown.
  5. Have batter 1 inch thick in the pan when cooked.
  6. Serve hot with a spoon.
  7. Serves 8-10.
  8. Half the recipe makes a nice casserole for the family.

Notes



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Published by Pam

Blogger since 1999, hiker, camper, and lover of the outdoors. I research old cookbooks, newspapers, and journals recreating things I discover like old recipes. More information can be found over on my About Me page!

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