Helen Boltz's spoon bread
By Liz Boltz
Helen Boltz's spoon bread is the best that Kansas Cooking has to offer:
1 cup corn meal
1 1/2 t salt
2 T butter
Pre heat oven to 425 degrees F. Heat milk and gradually stir in corn meal mixed
with salt. Cook, stiring, until smooth and thick. Cover, cook until mushy.
Mean while, in another bowl mix the eggs until well
blended. Then stir slowly into the mush.
Pour into a well greased 1 1/2 qt bowl and bake uncovered at 425 degrees
for 50 to 55 minutes. Serve immediately, with lots of butter.
If you are lucky it will serve 4 or 5. Generally one or two can demolish this dish.