Thomas Jefferson Spoon Bread Food

JEFFERSON'S SPOON BREAD

Steps:

• Place the milk in a double boiler and scald.
• Stir in the dry ingredients and continue to stir until thickened.
• Let cool 1 hour.
• Preheat oven to 400°F.
• Beat eggs and stir into the cornmeal mixture with the butter.
• Place in a baking dish and bake for 30 minutes, or until brown.

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

THOMAS JEFFERSON'S FAVORITE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.

THOMAS JEFFERSON SPOON BREAD

Steps:

• Mix together the cornmeal, salt and sugar.
• Heat milk in a double boiler.
• Whisk in mix to blend.
• Cook slowly, whisking very often, until thickened.
• Heat oven 400.
• Remove pot from heat. Whisk in eggs quickly.
• Pour into a sprayed baking dish.
• Bake 30 minutes.
• YUM!