---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Custardy Spoon Bread
 Categories: Breads, Crockpot
      Yield: 6 servings
 
      2 c  Milk
    1/2 c  Fine stone-ground white
           Or yellow cornmeal
    3/4 ts Salt
      1 tb Butter or margarine
      2    Eggs; beaten
 
     Mix milk, cornmeal and salt in top part of double
  boiler. Put over boiling water and cook, stirring
  constantty , 15 minutes or until mixture is the consistency
  of thin mush. Remove from heat, add butter and quickly stir
  into eggs.  Turn into greased 1 -quart casserole. Set on
  trivet in cooker and add 1 inch of hot water.  Arrange a
  sheet of foil loosely over top of casserole. Cover and cook
  on high 1 1/2 to 2 hours or until bread is firm.  Serve at
  once with butter. Makes 4-6 servings.  From  Woman's Day
  'All Appliance Cookbook #1'
 
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