Colonial Williamsburg Spoonbread

By zircon50

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

• 1 1/2 cups boiling water
• 3 teaspoons sugar
• 1 1/2 cups milk
• 2 tablespoons butter
• 1 1/2 cups cornmeal
• 5 eggs
• 1/2 teaspoon salt
• 1 tablespoon baking powder

Preparation

Step 1

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.