SPOON BREAD (249)    RECIPE (114)

• MILK, DRY, NONFAT
  QUANTITY:   1.60938
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   1.60938
• CORN MEAL, WHITE, FINE
  QUANTITY:   3.82813
  ASSOCIATED NUTRIENT:   CORNMEAL, WHOLE-GRAIN, WHITE
  NUTRIENT AMOUNT IN LBS.:   3.82813
• SALT
  QUANTITY:   .15625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .15625
• WATER, HOT
  QUANTITY:   1.53125
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   12.80125
• EGGS, SHELL, FRESH
  QUANTITY:   20
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
• MARGARINE, SALTED, BULK
  QUANTITY:   .78125
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .78125
• BAKING POWDER, REG
  QUANTITY:   .09375
  ASSOCIATED NUTRIENT:   BAKING POWDER, NA AL SO4
  NUTRIENT AMOUNT IN LBS.:   .09375

1) RECONSTITUE MILK AND SCALD.
2) COMBINE CORN MEAL AND SALT; STIR INTO SCALDED MILK.
   COOK SLOWLY FOR 10 MINUTES. REMOVE FROM HEAT.
3) ADD REMAINING INGREDIENTS ONE AT A TIME, BLENDING AFTER EACH ADDITION.
4) PLACE MIXTURE INTO PANS. PLACE PANS IN HOT WATER AND BAKE.