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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Old Virginia Spoonbread Recipe

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This recipe for Old Virginia Spoonbread is from St. James Episcopal Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup water ground cornmeal
3 cups milk (scalded)
3 tbsp. butter, melted
1 tsp. salt
1 tsp. sugar
3 eggs
Directions:
Directions:
Gradually add cornmeal to scalded milk and cook for 5 minutes stirring constantly. Cool slightly and add butter, sugar and salt. Add beaten eggs. Bake in greased pan in a moderate oven, about 359 degrees for about 45 minutes. Serve hot from baking dish with plenty of butter.
Personal Notes:
Personal Notes:
Edith used a 12 inch by 12 inch shallow Corningware baking dish. This is included in our cookbook in memory of Edith Harrison.

 

 

 

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