Snowday!  (Maybe...hopefully...) Here's some comfort food in preparation for the weather!  The soup mix is from Bob's Red Mill.  I love this brand; it is my go-to for whole grains.  This mix is delicious and easy to make, but takes at least 3 hours to simmer on the stove after soaking the beans all night in water.  Have it with a big serving of this wholesome spoonbread! 
Texas Spoonbread
  • 3 cups milk
  • 1 cup yellow cornmeal
  • 1 tablespoon butter or margarine
  • 1 teaspoon sugar (I suggest increasing this to at least 3 tablespoons) 
  • 1 teaspoon salt (I would increase this to 1 tablespoon) 
  • 1/4 teaspoon baking powder
  • 3 eggs, separated
  1. In a saucepan, scald the milk, heat to 180 degrees F; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir a small amounts of the hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 40-45 minutes or until well puffed. Use a spoon to serve.
Eileen Cohen
3/8/2012 07:25:42 am

Hi Lindsey,

I dropped by your blog because a dear friend of my mothers, Tamara Seldon, mentioned you were relatively new to Richmond and sent along your web address. Mom and Tamara have been dear friends forever and play Scrabble every Tuesday.

You have a great blog and tasty pics. I hope you're enjoying Richmond. If you'd like an informal tour of my adopted city, drop me a line. I teach in Henrico County and have been in Richmond since '85. It's a great growing place to be.


Leave a Reply.