Spoonbread belongs to the Monroe household’s Virginia culinary tradition. Whipped egg whites turn cornmeal into a light, spoonable side that should go straight from the oven to the table.
The president & the table
The Monroe family’s food story leads back to Oak Hill. Later presidential culinary histories associate Elizabeth Monroe’s kitchen with chicken and rice, while spoonbread and other hot corn breads belong to the household’s Virginia setting.
Behind this story
The Presidents’ Cookbook, Monroe chapter; Oak Hill family culinary tradition.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 6 · Not yet kitchen-tested
What you’ll need
Let’s make it
Heat the oven to 190°C / 375°F and butter a 1.5 litre / 6 cup baking dish.
Bring the milk to a gentle simmer. Whisk in the cornmeal and cook over low heat for 3–5 minutes, stirring until thick. Remove from the heat and stir in butter and salt.
Cool for 10 minutes. Beat in the egg yolks and baking powder. Whisk the whites in a clean bowl to soft peaks, then fold them into the cornmeal mixture.
Bake for 25–30 minutes until puffed, golden and set in the centre. Serve immediately with a spoon.
About this home version
Separate whipped egg whites give this version a light, spoonable texture.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
