To me there are few things better to eat than a really good batch of Spoon Bread. My first taste was in Williamsburg, Va., at Chowning's Tavern or Christiana Campbell's Tavern, at least 100 years ago. Some time years ago I acquired this recipe and have used it on many occasions. It may or may not be from Virginia, but it certainly a good dish. I could have spoon bread and fresh sliced tomatoes from the garden and call that supper.
Don't skimp on the butter for serving.
Traditional Virginia Spoon Bread
Stir 1 cup stone ground cornmeal into 1 pint boiling water, which contains 1 teaspoon salt. Stir 1 minute, remove from fire; add 2 tablespoon butter. Beat well, add 4 beaten eggs and beat in 1 cup cold milk. Beat again and pour into a buttered baking dish.
Bake 25 minutes in a hot 400 degrees F. oven and serve from the baking dish with lots of butter. Lots of butter.