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From Dorothy McNett's recipes at www.dorothymcnett.com. A pudding like bread of native American origin, from a corn porridge known as suppawn. You just spoon it right out of the baking pan, piping hot, with plenty of butter. American colonists added drizzles of maple syrup over the top.
1 cup corn meal
Preheat oven to 425 degrees. Lightly butter or oil a 2 quart baking dish and place in oven to get hot while you make the batter. In batter bowl, whisk together the cornmeal and salt. Stir in boiling water. Let stand several minutes, and then stir in the butter and milk. Add the eggs, one at a time, beating well after each addition. Pour into the hot dish and bake 25-30 minutes.
Recipe created 2010-06-29.