---------- Recipe via Meal-Master (tm) v8.02
  
       Title: OWENDAW CORN BREAD
  Categories: Breads
       Yield: 6 servings
  
       1 c  Cooked hominy
       2 tb Butter
       2    Eggs
       1 c  Milk
     1/2 c  Cornmeal
     1/2 ts Salt
  
   Hominy gives this bread it’s distinctive flavor. Like
   all spoon breads, it should be eaten very hot with
   plenty of butter. Do try this one it will change your
   mind about grits.
   
   This recipe orignally appeared in The Carolina
   Housewife. The last line in the recipe is taken
   verbatim from the orignal by the authors.
   
   While hominy is hot, stir in the butter. Beat eggs
   until light and add to hominy, then add milk. Stir in
   cornmeal and salt. This makes a very thin batter. Pour
   into a deep, buttered pan and bake in a 375 degree F.
   oven for about 30 minutes (about 1 hour in a glass
   baking dish). This will serve 6.
   
   When baked, it has the appearance of a baked batter
   pudding, and when rich and well mixed it has almost
   the delicacy of baked custard.
   
   SOURCE: Two Hundred Years of Charleston Cooking
   Published in Early American Life 8/93 POSTED BY: Jim
   Bodle 9/93
  
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