1 : /2 lb New potatoes cut in /2"
-chunks; : -chunks; (about 4 1/2 cups)
2 : tb Olive oil; (original called
-for : -for 4 tbs)
1 : lb Mixed fresh mushrooms;
-halved : -halved or quartered
1 : c Sweet red bell pepper; cut
-in : -in 1/2" chunks
1 : ts Minced garlic
1/2 : c Sliced green onions or
-scallions : -scallions
1 : ts Salt
1/2 : ts Crushed thyme
1/2 : ts Ground black pepper
2 : tb Extra-virgin olive oil
1/2 : tb Ground coriander
1 : ts Ground cumin
1/4 : ts Herb salt (I used more, see
-recipe : -recipe below)
1/4 : ts Cayenne
1 : /2 lb Small okra, rinsed and
-patted : -patted dry
Olive : Olive oil spray
6 : Lemon or lime wedges
0: Hominy gives this bread it's distinctive flavor
1: Like all spoon breads, it should be eaten very hot with plenty of butter
2: Do try this one it will change your mind about grits
3: This recipe orignally appeared in The Carolina Housewife
4: The last line in the recipe is taken verbatim from the orignal by the authors
5: While hominy is hot, stir in the butter
6: Beat eggs until light and add to hominy, then add milk
7: Stir in cornmeal and salt
8: This makes a very thin batter
9: Pour into a deep, buttered pan and bake in a 375 degree F
10: oven for about 30 minutes (about 1 hour in a glass baking dish)
11: This will serve 6
12: When baked, it has the appearance of a baked batter pudding, and when rich and well mixed it has almost the delicacy of baked custard
13: SOURCE: Two Hundred Years of Charleston Cooking Published in Early American Life 8/93 POSTED BY: Jim Bodle 9/93 From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini