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- May 12, 2010
- Location
- Now Florida but always a Kentuckian
This recipe is from "Out of Kentucky Kitchens" by Marion Flexner originally published in 1949. This recipe is from Josephine Cox whose family was originally from Virginia and the recipe was a family recipe over 150 years old. It resembles Kentucky Spoon Bread. It was served at breakfast in the old days with spare ribs or bacon or sausage.
Josephine Cox's Batter Bread
2 eggs, well beaten
1 cup rich buttermilk or cultured milk
1/2 teaspoon soda
1/2 teaspoon salt
1 tablespoon butter (no substitute)
1 1/4 cups boiling water
1 cup white corn meal (water-ground if possible)
Pour meal in a bowl without sifting. Scald meal by pouring the boiling water over it and stirring to prevent lumps forming. add water slowly, beating all the while. if lumpy, the mixture must be strained. Add salt and butter and let butter melt. Mix well and set aside to cool slightly. Then add eggs beaten with buttermilk and soda. Beat well. Pour into a greased baking dish or casserole--the batter bread is served in the same dish in which it is baked. Set in a hot oven (450 degrees) and leave from 1/2 hour to 40 minutes or until mixture just sets and no longer shakes in the middle. Do not overcook. If properly baked, this is light and airy, just like a souffle. Serve at once.
Note: Batter Bread also makes a wonderful brunch dish or can be a starchy vegetable at dinner.
Josephine Cox's Batter Bread
2 eggs, well beaten
1 cup rich buttermilk or cultured milk
1/2 teaspoon soda
1/2 teaspoon salt
1 tablespoon butter (no substitute)
1 1/4 cups boiling water
1 cup white corn meal (water-ground if possible)
Pour meal in a bowl without sifting. Scald meal by pouring the boiling water over it and stirring to prevent lumps forming. add water slowly, beating all the while. if lumpy, the mixture must be strained. Add salt and butter and let butter melt. Mix well and set aside to cool slightly. Then add eggs beaten with buttermilk and soda. Beat well. Pour into a greased baking dish or casserole--the batter bread is served in the same dish in which it is baked. Set in a hot oven (450 degrees) and leave from 1/2 hour to 40 minutes or until mixture just sets and no longer shakes in the middle. Do not overcook. If properly baked, this is light and airy, just like a souffle. Serve at once.
Note: Batter Bread also makes a wonderful brunch dish or can be a starchy vegetable at dinner.
Bringing the