In today’s Food Section of the Richmond Times-Dispatch, I noticed that they had included a recipe for Thalhimers’ Richmond Room Spoonbread in a “Recipes Remembered” column. What a great holiday side dish! Here it is for you to make at home. Mine never tastes as good as the ACTUAL Thalhimers’ spoon bread, but memories are always romanticized with the passage of time. Let me know how it works out for you by sharing your results on the Finding Thalhimers Facebook page!
(courtesy: Richmond Times-Dispatch)
Makes 9 servings
1/4 cup margarine, melted
3/4 cup white cornmeal
1 1/2 cups boiling water
1/2 cup flour
1 1/2 cups whole milk
1/2 teaspoon sugar
1 1/2 teaspoons baking powder (Must be Rumford brand, according to Thalhimers’ staff)
1 pinch salt
Preheat oven to 350 degrees. Pour margarine into an 8-inch-square baking pan. Place cornmeal in a mixing bowl. Pour boiling water over. Mix well. Stir in flour, milk, eggs, sugar, baking powder and salt. Beat with a wire whisk until smooth. Pour into prepared pan. Bake in preheated oven until firm and golden brown, 30-35 minutes.