My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, July 7, 2010

Traditional Virginia Spoon Bread

To me there are few things better to eat than a really good batch of Spoon Bread. My first taste was in Williamsburg, Va., at Chowning's Tavern or Christiana Campbell's Tavern, at least 100 years ago. Some time years ago I acquired this recipe and have used it on many occasions. It may or may not be from Virginia, but it certainly a good dish. I could have spoon bread and fresh sliced tomatoes from the garden and call that supper.

Don't skimp on the butter for serving.

Traditional Virginia Spoon Bread
Servings 4 or just me
print recipe

Stir 1 cup stone ground cornmeal into 1 pint boiling water, which contains 1 teaspoon salt. Stir 1 minute, remove from fire; add 2 tablespoon butter. Beat well, add 4 beaten eggs and beat in 1 cup cold milk. Beat again and pour into a buttered baking dish.

Bake 25 minutes in a hot 400 degrees F. oven and serve from the baking dish with lots of butter. Lots of butter.

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