SOUTHERN SPOONBREAD

2 cups boiling water
1 cup yellow corn meal
1 tablespoon butter
1 1/2 teaspoon salt
4 eggs
1/2 cup milk
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar

Gradually add corn meal to boiling water. Stir in butter and salt and cook over
hot water in a double boiler until thick. Pour mixture into a mixing bowl to
cool.

In the meantime, separate the eggs and beat the yolk and milk together, using a
rotary beater. When corn mixture is cool, beat in the milk mixture.

Stir in the flour, sugar, and baking powder, which you have sifted together.

Fold in stiffly beaten egg whites.

Pour into well greased baking dish, about 1/2 full, and bake in a preheated
375°F oven 30-35 minutes.

Serve with a spoon, directly from the dish that the spoonbread was baked in.

Mayonnaise Rolls

2 C self-rising flour
1/4 C mayonnaise
1 tsp sugar
1/4 Tbsp salt

Preheat oven to 400°F. Grease 12 muffin cups.

Combine flour, mayonnaise, milk, sugar and salt in a medium bowl.

Stir flour mixture with a wooden spoon just until mixed.

Fill prepared muffin cups halfway with batter. Bake until rolls are browned,
about 15 minutes. Serve immediately.

Country Cornbread

1 cup flour
1 cup cornmeal
4 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 egg
1 1/2 cup buttermilk
6 tbsp butter, melted, cooled,
and divided
1 tbsp sugar

Preheat an 8 inch cast iron skillet in a 425 F oven. While the skillet is
heating, combine the first five ingredients in a mixing bowl. Stir in the egg,
buttermilk, 4 tablespoons of butter, and sugar. Remove the skillet from the
oven. Brush with the remaining melted butter. Pour the batter into the
skillet. Return to the oven and bake at 425 F for 15 to 20 minutes. Serves 4
to 6