Experience a taste of Southern heritage with Spoon Bread Old Virginia, a historic recipe dating back generations. This cornmeal soufflรฉ-like dish creates a crusty exterior while maintaining a creamy, custardy centerโperfect for serving alongside hearty mains. The secret lies in vigorous beating for the ideal texture. Served hot from the dish with plenty of butter, this comfort food classic brings timeless flavor to your modern table!
*Serving suggestion only. ๐ If an image doesn't look like it was taken by a monkey named Frank, it was AI generated and not the result of Frank's minimal culinary and/or photographic skills. Your recipes will not look like most of these images unless you failed the "I'm not a robot" test!
Ingredients
2 eggsย
2 cups milk
1 cup corn meal
1 tsp. baking powder
1 TBS. sugar
1 tsp. salt
boiling water - amount unclear, but used just to thin the batter
Directions
Beat the eggs and add the milk.
Combine the dry ingredients with the liquid.
Beat really, really well!Add a little boiling water as it must be thin.
Pour into a
well greased pan.
Bake in a moderate (350ยฐ) oven for 45 min. (NOTE: The original recipe said "moderate". There is another
Spoon Bread recipe here that suggests baking it at 425ยฐ)
Serve from the dish with a spoon and plenty of butter.
Servings
Makes one pan of traditional spoon bread, serves 6
Nutrition Facts
Nutrition Per Serving - Calories: 150; Total Fat: 4.5g (Saturated Fat: 1.5g); Cholesterol: 70mg; Sodium: 430mg; Total Carbohydrates: 22g (Dietary Fiber: 1g, Sugars: 4g); Protein: 6g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
๐ฌ Uncle Dave says...
The first - and so far, only - time I have made this, I guess I didn't beat it well enough. I think you have to beat the living shit out of it. As a result of not mixing well enough,ย the corn meal sank to the bottom, and the custard from the eggs and milk rose to the top.ย
Also, although I put what I considered a generous amount of butter on the bottom and sides of the dish, the corn meal still stuck to the bottom!
The story of this recipe:
Carl Ferguson, in Cooking with Carl, Hugh and your Friends, stated that this is a recipe from 1864.
However, I did a little research and discovered that T.J. Ferguson, Missouri Ann's husband, was only 14 in 1864.
I found nothing to tell me when she was born, but if they were about the same age, I would be surprised to see them already married, even in those days, not to mention writing down recipes.
Still, the recipe is pretty old, and it is cool to have it in her own writing.
UPDATE (3/09/25): Missouri Anne was 3 years old in 1864, so I am going out on a limb here and guess she was neither married nor writing down recipes then!
๐งโ๐ณ The Cook:
Mrs. T. J. (Missouri Ann) Ferguson
๐ Keywords:
bread,
cornbread,
corn meal
๐๏ธ Categories: ๐
Bread ๐ Cookbooks:
From The Ferguson Family,
Cooking with Carl, Hugh & Your Friends,
The TFR Cookbook
Spoon Bread Old Virginia was added on March 02, 2007 and last updated on March 09, 2025.
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