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| VIRGINIA SPOON BREAD | |
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1 cup fine corn meal 2 cups boiling water 1 cup milk 2 eggs 1 tsp. salt Preheat oven to 425°F. Stir corn meal into boiling water. Remove from heat and beat thoroughly. Stir in milk, eggs (well beaten) and salt. Grease an 8x8-inch baking pan and bake at 425°F for about 20 minutes. | |
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