---------- Recipe via Meal-Master (tm) v8.05
       Title: Custardy Spoon Bread
  Categories: Breads, Crockpot
       Yield: 6 servings
       2 c  Milk
     1/2 c  Fine stone-ground white
            Or yellow cornmeal
     3/4 ts Salt
       1 tb Butter or margarine
       2    Eggs; beaten
      Mix milk, cornmeal and salt in top part of double
   boiler. Put over boiling water and cook, stirring
   constantty , 15 minutes or until mixture is the consistency
   of thin mush. Remove from heat, add butter and quickly stir
   into eggs.  Turn into greased 1 -quart casserole. Set on
   trivet in cooker and add 1 inch of hot water.  Arrange a
   sheet of foil loosely over top of casserole. Cover and cook
   on high 1 1/2 to 2 hours or until bread is firm.  Serve at
   once with butter. Makes 4-6 servings.  From  Woman’s Day
   'All Appliance Cookbook #1'