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corn & cheese spoonbread

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Recipe Ingredients

1 cup cornmeal
1 cup milk
1 can (8 1/2oz) cream style corn
1/2 cup butter or margarine
2 eggs
1 cup shredded sharp Cheddar or Colby cheese
1/4 cup chopped stuffed green olives, drained
1/4 tsp dried dill weed

Cooking Procedures

HEAT OVEN TO 375? F. Grease 1-quart casserole. In medium saucepan over medium heat, combine cornmeal, milk, and corn; mix well. Bring to a boil, stirring constantly. Remove from heat; stir in butter. Add eggs one at a time, beating by hand after each addition. Stir in cheese, olives, and dill. Pour batter into greased casserole. Bake for 30 to 35 minutes or until golden brown. Serve immediately, topped with additional butter or margarine. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

s, pared and cored. Honev. Water. Place apples in a pan. Surround by equal parts of honey and water. Bake slowly, basting frequently. W. B. B. STUFFED PEACHES 6 fresh peaches. 1 orange (juice). 3 sprigs of mint. 1 lemon (juice). 1 cup boiling water. 2 eggs (whites). 1 cup sugar. Peel and halve the peaches. Break the mint into the boiling water. Cover closely and let stand until cold. Strain and add the sugar. Boil until it threads. Quickly add the strained juice of the orange and

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