Braden Family Cookbook

Chuck Braden

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SPOONBREAD2                                         K.F. Braden


1 cup cornmeal (scald until stiff with boiling water)
1 tsp. Salt
1 tbs. Sugar
1 egg
1/4 tsp. baking soda
3 tbsp. butter or oleo
2 heaping tsp. baking powder

To the meal after scalding add sugar, salt and egg. Next soda and baking powder. Add buttermilk until a runny batter.  Pour mix into a baking dish into which you have already melted the butter.

Bake at 375 about 35 minutes until golden brown and firm but soft at the center.  (My momma served this as a treat with stew type suppers and we'd pour syrup over it while hot and buttered, a real Southern dish.)