Grease a 2-quart casserole or baking dish.

Stir together sugar and salt with corn meal. Add butter. Stir in 1 1/3 cups boiling water, stirring constantly.

Allow the mixture to cool.

Meanwhile, beat eggs with baking powder until light and fluffy. Add to the cooled corn meal mixture.

Stir in 1 1/3 cups milk until well mixed. Pour into the 2 quart casserole dish in a larger pan filled half-way with water.

Bake for 35-40 minutes. Serve Tavern Spoon Bread while still hot, with butter, if desired.

8 servings.

Submitted by: CM