---------- 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 originally appeared in The Carolina
  Housewife. The last line in the recipe is taken
  verbatim from the original 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).
  
  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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