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Old Fashioned Spoon Bread
from the kitchen of Sharmagne Leland-St. John

¾ cup cornmeal, stone or water ground
1 teaspoon salt
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup whole milk
2 teaspoons baking powder

Preheat oven to 350º F.

In a mixing bowl, combine the cornmeal and salt. Stirring
constantly, gradually add boiling water, keeping smooth.
Stir in the melted butter. In a separate bowl, beat the eggs
until thickened and pale yellow in colour. Add the milk
and beat to combine. Add the milk-egg mixture to the
cornmeal mixture. Add the baking powder. Beat with an
electric mixer or whisk to blend. Turn into a generously
greased 8-inch square glass baking dish. Bake for
approximately 30 minutes, until firm. Serve slathered with
butter.
 

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