Notes:  Spoon Bread is an old dish whose origins can be traced way back.  It was, for example, a staple in Thomas Jefferson's house where it was served at 3 meals a day.  It is thought to be a descendent of suppawn, a Native American pudding of cornmeal and milk.  Virginians are credited by Joseph E. Dabney, author of "Smokehouse Ham, Spoon Bread, & Scuppernong Wine," with adding the whipped, separated egg yolks and whites that give it a fine brown crust and the velvety texture that beckons one to eat it with a spoon.

Martin Booe, Los Angeles Times Magazine, January 19, 2003
Copyright © 2001 - 2012, Glen L. Reeves. All rights reserved                         Site Disclaimer                         About  |  Contact  |  Guestbook
Favorite Quotes

  •  Advice
  •  Attitude
  •  Dissent
  •  Food
  •  Love
  •  Inspiration
  •  Money
  •  Politics
  •  Solitude
  •  Wine

Glen's Place | Information and Inspiration
Side Dishes
About  |  Contact  |  Guestbook