For our engagement present, my husband’s parents took us to Colonial Williamsburg! I had never been there before, but I had a wonderful time! I still have a few of the cookbooks and gardening books I received while there including the Recipes brochure from Christiana Campbell’s Tavern. Below is the recipe for Spoon Bread which is already gluten free!
Ingredients:
1 1/2 cups boiling water
1 1/2 cups milk
1 1/2 cups cornmeal
3 tsp. sugar (I use honey, maple syrup, or sorghum)
1/4 tsp. salt
2 tbs. butter
4 eggs- beaten well
1 tbs. baking powder
Directions:
Preheat oven to 375 degrees. Combine cornmeal, salt, and sugar in mixing bowl. Add boiling water to mixture along with butter. Mix for about five minutes using a whip or mixer. Add Milk and eggs, continue to mix for about five minutes. Allow to cool a little. Then add baking powder. Place mixture in lightly greased 2-quart casserole and bake for 30-45 minutes. Serve hot. Makes 8 servings.
**If using a liquid sweetener, it is best to wait to add it with the milk and eggs!**
I worked at Boone Tavern when I was a student at Berea College. One of my favorite things about Berea is spoon bread. Thanks for making me remember it.
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