Submitted by: Bonnie B.
Recipe origin: Southern United States
“When Nana was a little girl, she would often visit Aunt Sis and her husband, Millard Robert Ford (called “Unks”). They lived on Old Court Road in Pikesville adjoining the Suburban Golf Course. The house is no longer there. In the summer, Aunt Sis would make lemonade to sell to the golfers along with delicious homemade ice cream.
Nana lived with Aunt Sis for several years during her teenage years. While living there, Nana worked for the telephone company starting in 1926. Years later, after Unks died, Aunt Sis moved to Ocean City, where we visited
her many times. She died in 1975 at the age of 85. The following recipe was one of her favorites. It was a prize-winning recipe that was given to her many years before.”
1 heaping tbsp. butter
3 pts. (6 c.) boiling water
1 heaping tbsp. Crisco
1 pt. (2 c.) cornmeal
1 tsp. salt
2 eggs, well beaten
1. Preheat oven to 350°.
2. Put the butter into a baking dish (casserole dish) and place in oven for dish
to get hot.
3. Bring water and Crisco to a boil.
4. Stirring briskly, mix in cornmeal and salt until all lumps have disappeared.
5. Mix in 2 well-beaten eggs.
6. Pour into hot baking dish and bake about 30 minutes or until it appears as a
well-browned custard.
7. Serve hot.
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