While visiting Mabry Mill along the Blue Ridge Parkway last week, SWAC Husband bought a bag of their corn meal. That means making something with it, right? So I pulled out my Virginia Hospitality cookbook given to me by my mom in 1978, and looked up the spoonbread recipe to make that Southern favorite for dinner. Yum!
Spoon Bread
1 1/2 cups corn meal
1 teaspoon sugar
1 1/3 teaspoons salt
1 1/2 cups boiling water
1/4 cup butter
5 eggs
2 cups milk
1 Tablespoon baking powder
Preheat oven to 350. Mix corn meal, salt, and sugar together. Scald with boiling water. Add melted butter. Beat eggs; add milk. Combine mixtures. Add baking powder. Pour into oiled 9x13 baking pan and bake 30-40 minutes. Makes about 10 servings.
Virginia Hospitality, page 172.
Photo by Lynn R. Mitchell
October 1, 2013
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