Mary Garvey......The spoonbread at Berea's Boone Tavern Hotel is well renowned and although several recipes appear here and there for it, this one was the one used by Richard Hougen while he was the Innkeeper there for many years. I can tell you that I know this one is his for a fact as he used both yellow meal and creamed corn. I've eaten there since, but the spoonbread, although good, does not have the sam "flair" as his did. Berea College operates Boone Tavern and it is 90% student run.

Boone Tavern Spoon Bread
      Yield: 6 servings
      
Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground
(yellow) cornmeal over med. heat to make a mush. Add 3 well beaten
eggs, removing from heat at once. Beat well and add 1 TB baking
powder, 1 tsp. salt, 2 TB butter (melted). Beat 3 minutes; pour into
greased 2-qt. casserole.

Bake 30 To 35 minutes at 350 degrees or till lightly browned. Serve warm.

Spaw