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Southern, or Spoon Corn Bread

Two-thirds pint of white cornmeal, one pint of boiling water, one-half pint of scalding sweet milk, one level tablespoonful of salt, one heaping tablespoonful of butter, two eggs. Scald the meal with the salted boiling water, add the scalding milk; stir well; when well mixed, add the eggs, which have been beaten light. Bake one hour, in baking dish, from which it can be served at table.