Virginia Spoon Corn Bread

A bread recipe found in “War Time Recipes”
published by Proctor & Gamble Co in 1918

Virginia Spoon Corn Bread

Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It’s so soft, it can be served – and eaten – with a spoon.

3 cupfuls boiling water
1 1/2 teaspoonfuls salt
1/3 cupful breakfast hominy *
3 tablespoonfuls Crisco
3/4 cupful milk
3 eggs, beaten light
1 1/2 cupfuls corn meal
2 teaspoonfuls baking powder

* Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali, in a process called nixtamalization.

You can buy hominy online at Walmart


[1] Add the salt to the water, set over a hot fire and gradually stir in the hominy; let cook three or four minutes while stirring, then let cook undisturbed over boiling water 30 minutes; add the Crisco, milk, the eggs and the corn meal sifted with the baking powder and mix all together thoroughly.

[3] Turn into a Criscoed baking dish (suitable for the table) and let bake forty-five minutes. This will serve six or seven people, and is to be served with a spoon while hot.