Aunt Caroline's Dixieland Recipes/Breads/Spoon Bread

by Emma McKinney

SPOON BREAD

Two and one-half cups of fresh buttermilk,
One scant half teaspoonful of soda mixed in with milk,
One teaspoonful of salt
Three tablespoonsful of meal,
Three eggs dropped in one at a time whole,
One tablespoonful of lard (melted).

Mix in the order given and cook in baking dish in moderate oven.