GLUTEN COURT

Spoon Corn Bread

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Spoon Corn Bread (Without Wheat)' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published.

A soft, custardy corn bread that is served straight from the dish it was made in, with a spoon. It never needed wheat — the bulletin itself labels it 'Without Wheat.'

Category: SidesServes: 6Time: 40 minComplexity: 1/5

Why this complexity: Naturally gluten-free as published.

Ingredients

  • 2 cups water
  • 1 cup white cornmeal
  • 1 cup milk
  • 1 tablespoon butter, plus more for the dish
  • 2 teaspoons salt
  • 2 large eggs, well beaten

Method

  1. Heat the oven to 425°F (a hot oven, as the original directs). Butter a 1 1/2-quart dish.
  2. Stir the cornmeal into the water in a saucepan. Bring slowly to a boil and cook 5 minutes, stirring.
  3. Take off the heat. Stir in the milk, butter, and salt, then the beaten eggs. Beat thoroughly.
  4. Pour into the prepared dish and make 25 minutes, until set and lightly browned on top.
  5. Serve hot, spooned straight from the dish.

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