Tavern Spoon Bread

Learn about this recipe from our Historic Taverns Chef, then try it at home.

Colonial Williamsburg Chef de Cuisine Erin Pullman shares the recipe for one of the tavern's most popular food dishes, Tavern Spoon Bread.

Learn how we make this recipe in our kitchens, then use our 21st-century translation to try the recipe at home!

Make it Yourself

Ingredients

• 1 Cup Yellow Cornmeal
• 1 Cup White Cornmeal
• 2 ¾ Cups Milk
• 3 Cups Water
• 7/8 Cup Granulated Sugar
• 2 tsp Kosher Salt
• 1 1/3 Cup Butter
• 8 Eggs, beaten
• 1 1/3 Cup Creamed Corn, canned

Instructions

1. Preheat oven to 350F/176C
2. Combine cornmeal, salt, and sugar in a bowl.
3. Bring milk, water, and butter to a boil.
4. Add cornmeal mix and cook for about 10 minutes, stirring constantly until thickened.
5. Place in a mixer with a paddle and mix on medium speed for 10-15 minutes. The mixture will still be warm, but not so hot, the added eggs will cook.
6. Add the creamed or fressh corn puree.
7. Slowly add the beaten eggs and mix until fully incorporated.
8. Pour into baking dishes or 10" skillet and bake 35-40 minutes until golden brown with a slight jiggle in the center. Serve right away