Spoon Batter Bread

Spoon Batter Bread
By Hillbilly Housewife

This is a very old recipe. It has been around for at least a hundred years, probably longer.

1-1/2 cups tap water
3 tablespoons margarine
1 cup cornmeal
1 teaspoon salt
1-1/2 teaspoons baking powder
1-1/3 cups milk
2 medium eggs
1 cup of frozen corn

Bring the tap water and margarine to a boil on the stove, or in the microwave. While it is heating, combine the cornmeal, salt and baking powder in a large bowl.

Pour the boiling water into the cornmeal mixture. Stir it up quickly with a whisk to prevent lumps. The cornmeal will swell up and absorb the water.

Slowly add the milk to the hot cornmeal. If you add it too fast it will wind up lumpy,. So slowly stir in the milk, a little at a time. When all the milk is added, break the eggs into the bowl and beat up the batter until the eggs are well incorporated. Add in the corn then turn the batter into a well oiled 2-quart casserole.

Bake the bread at 375° for about 40 minutes. The top will be nicely browned and the mixture will jiggle a little bit when you shake the pan.

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