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Show SPOON BREAD IS COLONIAL RECIPE V V V '2 "And as they brew, so do they bake daily, bread or cakes, eating- too much hot and new bread, which cannot be wholesome, whole-some, tho' it be pleasanter than what has been baked a day or two." Written by the Reverend Hugh Jones in 1724, these words described a long-established habit of Virginians. That is, they would scorn eating any bread so old it had even grown cool! The most characteristic of colonial co-lonial hot breads are those made from Indian corn. As early as 1608, the colonists had learned to plant Indian corn and to make .bread of it. The colonists of 18th 'century Williamsburg, Virginia, were no exception. They learned to mix the corn meal with water, then shape it into cakes or pones, and bake them in hot ashes or on hoes in the Indian manner. From these simple cakes, the colonial housewife developed excellent breads from corn meal Batter Breads, or Spoon Breads; Egg Breads; Corn Breads which are still in staunch favor among Virginians today. Spoon Bread is, as the name implies, a spoonable, moist and fluffy bread that is baked in a casserole dish. This custardy-type custardy-type bread, inspired by a colonial colo-nial Williamsburg recipe, is made with white corn meal and is rich with eggs and versatile buttery-flavored stick Blue Bonnet Bon-net Margarine. It should be served hot, with plenty of Blue Bonnet Margarine to melt into the hot moist bread. In true Williamsburg Wil-liamsburg fashion, Spoon Bread is a fine accompaniment for baked ham, roast beef, game or Spoon Bread, a moist, soufllc-tvpc bread, was a luvoritc of colonial Williamsburg, Virginia. It should be served hot with plenty of Blue Bonnet Margarine. SPOON BREAD 1 cup white corn meal VA teaspoons salt Vi teaspoons sugar VA cups boiling water 6 tablespoons Blue Bonnet Margarine 3 eggs 4 teaspoons baking powder VA cups milk Blue Bonnet Margarine Combine corn meal, salt and sujsi in Urge bowl. Gradually stir in boiling water; blend well. Add 6 tablespoons Blue Bonnet Margarine. Cool to lukewarm. Beat eggs until light and foamy. Add eggs and baking powder to. lukewarm corn meal mixture; mix thoroughly. Stir in milk. Pour into greased 12 x 7'A x 2-inch 2-inch oblong baking dish. Bake at 350F. in pan of hot water about 1- inch deep 40. minutes, or until top is lightly browned. Serve hot with Blue Bonnet Margarine. Makes 8 to 10 servings. |