Colonial Williamsburg Corn Pudding Food

VIRGINIA SPOON BREAD

Steps:

• Place a medium baking dish (about 8 inches square) in a cold oven. Preheat oven to 400 degrees F. The dish will warm up while the oven heats.
• Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition.
• Add salt. Dissolve baking powder in 3 tablespoons of milk. Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
• Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400 degrees F for 30 minutes. Serve spoon bread warm from the oven!

SAGAPONACK CORN PUDDING

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

WILLIAMSBURG LODGE CORN CHOWDER

Steps:

• Fry the salt pork until browned.
• Add the onions, celery, potatoes, chicken stock, and water.
• Simmer until potatoes are fork tender.
• Add the corn and simmer for 5 minutes.
• Add the milk and butter.
• Salt and pepper to taste.
• Serve hot.