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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Virginia Spoonbread Recipe

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This recipe for Virginia Spoonbread is from Five Generations of Cooking, 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 cornmeal
1/4 cup uncooked grits
2 1/2 cup milk
4 tbsp butter, plus extra
1 cup heavy cream
1 tsp. salt
3 eggs, separated
Directions:
Directions:
Stir the cornmeal and grits into the water and cook very slowly over low heat until the mixture is quite thick and smooth. Stir frequently- it will take about 30 minutes.
Beat the butter, cream and salt, and then the egg yolks, beaten. Whip the whites until soft peaks form and fold into the mush. Pour into a lightly buttered pan and bake in a preheated oven at 375 º F. for about 30 minutes, until puffed and lightly browned. Serve immediately with butter.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
60 mins
Personal Notes:
Personal Notes:
8x8x2 inch pan, buttered pan

 

 

 

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