Colonial Williamsburg Spoonbread

Colonial Williamsburg Spoonbread
During a trip to Colonial Williamsburg Executive Chef Linwood Blizzard gave me a spoonbread recipe that was out of this world. For those of you who aren’t familiar with spoonbread, it’s a creamy cornmeal pudding that rises like a soufflé. You can serve it with bacon for a savory side dish or you can easily turn it into a dessert with a topping of whipped cream and some of your favorite fruits. I love it with blueberries!

Ingredients

Instructions

Preheat the oven to 350 degrees F.

Grease a large shallow baking dish.

Combine the cornmeal, salt, and sugar in a mixing bowl. Add the boiling water and butter. Beat for about 5 minutes using a whisk or hand mixer.

Add the milk and beaten eggs, continue to beat for 5 minutes. Allow the mixture to cool then add the baking powder.

Pour the mixture into the prepared baking dish and bake at 350 degrees F for 35 to 45 minutes.

Serve hot with butter.

Notes

Recipe provided by Linwood Blizzard

Time to prepare: 1 hour.

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