Honey Nut Spoonbread (original recipe)

Ingredients:
3 cups milk
1 1/4 cups cornmeal
3 tablespoons butter
1 cup finely chopped fresh peanuts
4 large eggs
1/4 cup honey
1 3/4 teaspoon baking powder
1 teaspoon salt
3 tablespoons chopped or halved fresh peanuts, for garnish, if desired

Directions:

Heat milk in a heavy 3-quart saucepan to boiling. Reduce heat to low 
and stir in corn meal, a little at a time.  Stir frequently to prevent 
lumping until very thick, about 4 minutes.  Stir in butter and peanuts, 
then cool for 15 minutes.

Spray a 2 1/2-quart casserole dish with non-stick cooking spray.  
Preheat oven to 375 degrees.

Using an electric mixer, beat eggs, honey, baking powder and salt into
cooled cornmeal mixture (mixture will be lumpy, so continue beating on 
high speed about 5 minutes.  Pour into the prepared casserole.  Bake in 
preheated oven for 45 minutes, or until golden brown.   Garnish with 
chopped or halved peanuts.  Serve hot with lots of softened butter, and 
additional honey, if desired.

Serves 6-8

Sally Sibthorpe