Recipe - Nashville (Tennessee) Spoonbread

1 cup Cornmeal
1 teaspoon Salt
1 cup Cold water
2 cup Hot milk
2 Eggs
3 tablespoon Melted butter

I got this off the recipeaday list:

Blend 1 cup of cornmeal with 1 teaspoon of salt and combine this with 1 cup
cold water. Stir until smooth before adding 2 cups of hot milk and cooking
over low heat until the mixture thickens. Next beat 2 whole eggs until the
yolks and whites are well blended. Add a little of the hot mixture to the
eggs and then the eggs to the hot mixture along with 3 tablespoons of
melted butter and beat until the two mixtures are thoroughly mixed. Pour
into a well buttered 2quart casserole (or into individual ovenproof
dishes) and place in a 350 degree oven. Cook for about 45 minutes or until
firm to the touch. Serve immediately, with butter and honey if desired.
Serves 6 Posted to bakeryshoppe digest V1 Number 016 by Linda
cntrygrl@rpmdp.com on Apr 08, 1997