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  Recipe Home » Crock Pot » CUSTARD SPOON BREAD
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  CUSTARD SPOON BREAD
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 257
Ingredients:
2 C. Milk
1/2 C. Fine stone-ground white or yellow cornmeal
3/4 tsp. Salt
1 Tbls. Butter or margarine
2 Eggs, beaten
Instructions:
Mix milk, cornmeal and salt in top part of double boiler. Put over boiling water and cook, stirring constantly, 15 minutes or until mixture is the consistency of thin mush. Remove from heat, add butter and quickly stir into eggs. Turn into greased 1 -quart casserole. Set on trivet in crock pot and add 1 inch of hot water. Arrange a sheet of foil loosely over top of casserole. Cover and cook on high 1 1/2 to 2 hours or until bread is firm.
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