Olde Virginia Spoon Bread
This recipe is another from the 1948 edition of The Rumford Complete Cookbook from Rumford Baking Powder.
Now I didn’t grow up in Virginia, but I’ve lived here most of my adult life (except for that 8 years in Vegas) and I was recently shocked to meet someone who had never heard of spoon bread!
For those who have never had it, it’s kind of like a cross between corn pudding and corn bread. It’s a wonderful side dish to go along with almost anything, so try it–I think you’ll be hooked!
PrintVirginia Spoon Bread
This lovely side dish pairs nicely with almost anything, and has at least a 250 year history in Virginia (in various adaptations)
Ingredients
2 cups whole milk
1 cup ground yellow corn meal
1 teaspoon salt
1 tablespoon sugar
2 tablespoons shortening or melted butter
3 large eggs, separated
2 teaspoons baking powder
Instructions
Preheat your oven to 400 degrees.
Grease a 2 quart casserole dish.
In a medium saucepan, scald the milk, then stir in the cornmeal, and cook until thickened.
Stir in the salt, sugar, shortening or butter, and the beaten egg yolks.
Beat the egg whites until stiff peaks form, then fold into the cornmeal mixture with the baking powder.
Bake for 20-25 minutes or until lightly golden.
Serve with a spoon and enjoy!
Do you have to separate the yolks and whites to make spoon bread? Can you use the whole egg?
You might be able to just use a whole egg, but folding in the egg whites is what makes it light and fluffy. Worth a try though!