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Spoon Bread - Civil War Food
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Recipe Information
Texture is more of a pudding than a bread.



  • 1 cup (225 ml) cornmeal
  • 1-1/2 tsp (7 ml) salt
  • 2 tbsp (30 ml) butter
  • 2 cups (475 ml) boiling water
  • 4 egg yolks, beaten
  • 1/2 cup (125 ml) milk
  • 1/2 cup (125 ml) flour
  • 4 tsp (20 ml) baking powder
  • 4 egg whites, beaten stiff
  • 1 tbsp (15 ml) sugar
  • Stir together cornmeal, salt, butter and boiling water.
  • Add egg yolks beaten with milk.
  • Mix flour, sugar and baking powder together.
  • Add dry ingredients to cornmeal mixture and stir.
  • Beat egg whites until stiff.
  • Fold stiffly beaten egg whites gently into bread batter.
  • Pour mixture into a buttered 2 quarts (1900 ml) baking dish - one that is deep enough so that the mixture only half fills the dish.
  • Bake 30 to 45 minutes in a 375 degree (200 C.) F oven.
  • Serve with fresh butter.
This recipe was taken from the "Colonial Fireplace Cooking & Early American Recipes" cookbook by Margaret Taylor Chalmers.

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