Title: Hominy Bread
Categories: Bread Historic
Yield: 8 Servings

1/2	c	Hominy grits
		Water
1/2	ts	Salt
2	tb	Butter or margarine
2		Beaten eggs
2	c	Milk
1	c	White cornmeal

In a double boiler top, cook the hominy grits with 2 1/5 cups water and the salt. Stir while bringing to a boil; then place over boiling water, cover and cook 45 minutes. Preheat oven to 425F. Into the hot cooked hominy, stir the butter, eggs, and 1 cup milk; then stir in the cornmeal and the remaining milk. Pour into a greased 1 1/2-quart baking dish. Bake in a hot oven for about 45 minutes or until the top is puffy and golden. Serve immediately with a spoon. Texture should be "custardy" as a spoonbread.

1 BULLOCK, Helen Duprey, ed. Recipes of Antebellum America Heirloom Publishing Company. New York

Submitted by John Hartman Indianapolis, IN 12 APR 1996

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