Recipe: Christiana Campbell’s Tavern Spoon Bread

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Homemade fresh-baked corn bread close-up. Horizontal

Christiana Campbell’s Tavern Spoon Bread

1 1/2 cups water

2 cups milk

1 1/2 cups cornmeal

1 1/4 teaspoons salt

1 1/2 teaspoons sugar

2 Tablespoons butter

5 eggs

1 Tablespoon baking powder

Preheat oven to 350 degrees Fahrenheit. Grease a large shallow baking dish. Combine the water and milk and heat to simmer. Add the cornmeal, salt, sugar and butter, and stir over medium heat until the mixture is thickened, about five minutes. Remove from the heat.

Beat the eggs with the baking powder until they are very light and fluffy, then add them to the cornmeal mixture. Mix well. Pour into the prepared dish and bake at 350 degrees for 45 to 50 minutes.

Serve hot.

Yield: 8 servings.

Recipe from The Williamsburg Cookbook, courtesy the Colonial Williamsburg Foundation.