2 c milk 2 Tb butter 5 ea eggs 1 Tb baking powder Preheat the oven to 350 F. Grease a large shallow baking dish. Combine the water and milk and heat to simmer. Add the cornmeal, salt, sugar, and butter, and stir over medium heat until thickened, about 5 minutes. Remove from the heat. Beat the eggs with the baking powder until they are very light and fluffy, then add them to the cornmeal mixture. Mix well. Pour into the prepared dish and bake at 350 F. for 45 to 50 minutes. Serve hot. From Colonial Williamsburg Spoon bread, or batter bread, is a custardy corn bread served souffle hot from the dish, preferably earthenware, in which it is baked. It is said that the recipe just happened when a mixture used to make a corn bread enriched by milk and eggs was left forgotten in a hot oven. Virginians have ever since made spoon bread one of their favored foods. It is excellent served with herring roe, bacon, or fried apples. _______________________________________________________ _____