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Daniel Boone Tavern Spoon Bread



  • 2 cups milk
  • 1 cup creamed corn, canned
  • 1 cup yellow cornmeal, water ground
  • 3 eggs, beaten
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons butter


  1. Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow) cornmeal over med. heat to make a mush.
  2. Add 3 well beaten eggs, removing from heat at once. Beat well and add 1 TBS baking powder, 1 tsp. salt, 2 TBS butter (melted).Beat 3 minutes. Pour into greased 2-qt. casserole.
  3. Bake 30 to 35 minutes at 350F or until lightly browned. Serve warm.

This is a close clone recipe.

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