This recipe came from Becky Mushko who lives in rural Virginia. I was delighted to receive it - my first from the United States. Becky wrote, "when I was a kid my Great Aunt Leona Ruble Davy and her husband (she called him Buddy but I don't know his real name) would come from their new Castle home to visit us around Easter. She usually brought me a fruit and nut chocolate covered egg. Sometimes it had my name in icing on it."
Becky says, "I'm not much of a cook but I've made this spoon brad before and it is wonderful. I wonder how much more wonderful it would be baked in a wood stove?"
If you'd like to meet Becky, here's the link to her blog. http://peevishpen.blogspot.com where you can read her comments about Great aunt Leona.
Leona's Spoon Bread
1 cup boiling water
one-half cup corn meal
1 tablespoon butter
one-half cup sweet milk
one and a half teaspoons baking powder
one-half teaspoon salt
2 eggs, well-beaten
Pour one cup boiling water over one-half cup corn meal. Beat in 1 Tbs. butter, one-half cup milk, one and a half tsp. salt, and 2 beaten eggs. Pour into a greased baking dish. Bake until set.
This would be at 400 degrees for 20 or 30 minutes in a modern stove. Serve hot with butter.
Make my day, please leave a comment. If you have a spare moment or two share one of your favourite recipes with me on my blog. Send the recipe to: anita.birt@gmail.com
Weather report from the west coast of Canada. After weeks of lovely spring weather, daffodils in bloom, the flowering trees making the streets magical, we are back to chilly, windy days. I live by the sea and there are white caps on the waves. I've been for a walk all wrapped up in my red winter jacket and a woolly hat on my head.
Anita
www.anitabirt.com
No comments:
Post a Comment