Spoon bread, or batter bread, is a custardy corn bread served souffle-hot from the dish, preferably earthenware, in which it is baked. It is an excellent Virginian tradition, served with herring roe, bacon, or fried apples.

1 1/3 tsp. sugar
1 tsp. salt
1 c. cornmeal
4 tbsp. butter
3 eggs
1 tbsp. baking powder
1 1/3 c. hot milk

Preheat oven to 350°F.

Grease 2-quart casserole. Mix sugar and salt with cornmeal and blend well. Add butter and 1 1/3 cups boiling water, stirring constantly until butter has melted. Allow to cool.

Beat eggs with baking powder until very light and fluffy, then add to cornmeal mixture.

Stir in milk and pour into prepared casserole. Place casserole in a shallow pan of hot water and bake at 350°F for 35 to 40 minutes.

Serve hot. 8 servings.