Helen Boltz's spoon bread

By Liz Boltz

Helen Boltz's spoon bread is the best that Kansas Cooking has to offer:

1qt milk
1 cup corn meal
1 1/2 t salt
2 T butter
4 eggs

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. 
Add butter.

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.