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Horry County Museum
Traditional Recipes
Southern Style – March 1, 2004
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Spoonbread
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1 1/2 Tbs. Butter
2 Cups Milk
1/2 cup corn meal
3 eggs separated
3/4 tsp. salt
pinch of cream of tarter

Butter a soufflé dish with a little of the butter and preheat oven to 400
degrees.  Scald the milk and stir into it the remaining butter and the corn 
meal.  Continue simmering and stiring until the mixture is thick, then let 
it cool to lukewarm.

Beat in the egg yolks.  Whip the egg whites separately with the salt and cream
of tartar until they form stiff peaks and carefully fold into mixture. Pile 
into prepared soufflé dish and bake at 400 degrees for about 40 minutes. 

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Hoe Cakes
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Preheat cast iron skillet with about 3 Tablespoons corn oil on medium to medium
high heat.  Mix together equal parts of corn meal and water.  For every cup of 
meal add 1/2 tsp. salt.  Mixture should be fairly thin and bubbly when spooned 
into skillet.  The batter does have a tendency to thicken and should be 
thinned accordingly. Fry on both sides until lightly browned.  Serve hot with 
butter and cane syrup.

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Baked Indian Corn Pudding
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1/3 cup corn meal
1/2 cup molasses
pinch of salt
3 cup scalded milk
1 egg beaten
1 cup raisins or currents
1/4 t. ginger
1/4 t. cinnamon
1/4 t. nutmeg
1 cup cold milk

Mix well the corn meal, molasses and salt.  Pour over the mixture 3 cups scalded
milk.  Let stand 5 minutes.  Add the egg, spices and raisins.  Put in baking 
dish, and place in a slow (275 oven) oven.  After about 15 minutes, after it 
starts to bake, add 1 cup cold milk. Stir and continue baking for 2 hours.