Owendaw Corn Bread

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Title: OWENDAW CORN BREAD
Categories: Breads
Yield: 6 servings

1 c Cooked hominy
2 tb Butter
2 Eggs
1 c Milk
1/2 c Cornmeal
1/2 ts Salt

Hominy gives this bread it's distinctive flavor. Like
all spoon breads, it should be eaten very hot with
plenty of butter. Do try this one it will change your
mind about grits.

This recipe orignally appeared in The Carolina
Housewife. The last line in the recipe is taken
verbatim from the orignal by the authors.

While hominy is hot, stir in the butter. Beat eggs
until light and add to hominy, then add milk. Stir in
cornmeal and salt. This makes a very thin batter. Pour
into a deep, buttered pan and bake in a 375 degree F.
oven for about 30 minutes (about 1 hour in a glass
baking dish). This will serve 6.

When baked, it has the appearance of a baked batter
pudding, and when rich and well mixed it has almost
the delicacy of baked custard.

SOURCE: Two Hundred Years of Charleston Cooking
Published in Early American Life 8/93 POSTED BY: Jim
Bodle 9/93

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