Thalhimers’ Spoonbread recipe

December 7, 2011 by findingthalhimers

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!

THALHIMERS’ RICHMOND ROOM SPOONBREAD

(courtesy: Richmond Times-Dispatch)

Makes 9 servings

1/4 cup butter, melted

3/4 cup white cornmeal

1 1/2 cups boiling water

1/2 cup flour

1 1/2 cups whole milk

4 eggs

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 butter 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.

Enjoy!

25 Responses

on December 7, 2011 at 10:03 am | Reply suzanne l. vinson

this looks great. thanks, E!
on December 8, 2011 at 3:35 am | Reply Judy King Crocker

Unbelievable! Fantastic! Best I have ever eaten! Love Thalhimers spoonbread. Thanks for sharing the recipe – time for another book…..
on November 24, 2012 at 5:10 pm | Reply Mary Fletcher Jones

Reblogged this on Cool Yule: A Christmas Blog.
on July 9, 2016 at 4:55 am | Reply Mandi

I’ve never heard of this. It looks soooooo tasty though that I’d like to try it but….. what do I do with it once I make it. Is it a desert. Sorry if I sound dense but as I’ve said I have NEVER heard of it but would love to try it.
- on July 11, 2016 at 4:04 pm | Reply findingthalhimers
  
  Hi, Mandi…Looks like you’re in the U.K., so spoonbread might be a bit foreign to you! It’s a traditional Southern food in the U.S. that is served as a sidedish. I think it probably evolved from the British Yorkshire pudding. This particular recipe is from a department store that served it in Richmond, Virginia. Enjoy!
  - on July 11, 2016 at 4:15 pm Mandi
    
    Thank you for your reply. Yes I’m from England. We can have Yorkshire pudding with a roast dinner but my mum also has eaten it with jam as a desert. What would be best to serve this with? I love experimenting with food and trying new things. Xx
on July 11, 2016 at 4:22 pm | Reply findingthalhimers

We always ate it served with meat — maybe chicken or ham — and a vegetable like green beans. But I think your mum’s idea is wonderful! Think of spoonbread like a souffle. It could be savory (add cheese) or sweet (add chocolate).
- on July 11, 2016 at 4:39 pm | Reply Mandi
  
  Oh brilliant. I’m definitely going to give it a try. Thank you so much for your quick reply. Xx
  - on July 11, 2016 at 4:56 pm Gerri
    
    Hi. I’m from Virginia and grew up with this dish. My family always liked it dripping in butter. May not be as healthy but oh sooo yummy. Especially with fried chicken, mashed potatoes and gravy, fresh green beans from the garden and spoon bread instead of buscuits. Good memories.
  - on July 12, 2016 at 1:26 pm Mandi
    
    Lol Gerri. That does sound gorgeous but I don’t think I’d better eat it dripping in butter. I need to loose a couple of stone as it is 😃. But it is noted for the future lol. Xxx
- on March 16, 2017 at 9:57 pm | Reply Emily
  
  So good with fried chicken!
on July 12, 2016 at 11:23 am | Reply Vida Henry-Gooch

I’ve had it with breakfast like grits …
on July 19, 2016 at 10:05 am | Reply Vickie sanderson

The very best thing in the world to serve spoonbread with is fried fish. I live in ashland virginia. I love seafood and always have spoonbread with it. Hope you enjoy it. Next your gonna have to try making no bake cookies! Yum. Now im getting hungry! Lol
on September 3, 2016 at 9:36 pm | Reply Anne Marie Whittaker

Yes! I remember the tea room in Richmond in the very early sixties. I wore white gloves and a hat. I can’t wait to try this recipe; most are too sweet.
- on September 6, 2016 at 2:55 pm | Reply findingthalhimers
  
  I think you’ll find this recipe to be more savory than sweet! Let me know what you think.
on September 4, 2016 at 8:21 pm | Reply Darlene Rice

I Darlene Rice worked downtown Thalhimers Beauty Salon as asst Manager for over 19 yrs, and ate lunch with my good friend Marie Tolley in The Richmond Room every day.Food was fantastic by Chef Danny.Miss this Dept Store more than any one can believe…….
- on September 6, 2016 at 2:54 pm | Reply findingthalhimers
  
  Thanks for sharing, Darlene! What was your favorite lunch in the Richmond Room?
on September 5, 2016 at 9:26 pm | Reply Dale

It don’t have to be any particular brand. I have eaten this my whole life not using any brand particularly.
on September 7, 2016 at 1:23 pm | Reply Alice Lynch

Any chance you have the caramel fudge recipe?
- on September 7, 2016 at 1:33 pm | Reply findingthalhimers
  
  I wish I did, Alice! So sorry I do not.
on September 10, 2016 at 2:06 pm | Reply lynnatthevintagenest

one of my husband’s favorite dishes and I always have it with fried oysters and homemade tartar sauce in the fall…..yum!
- on September 12, 2016 at 12:08 pm | Reply findingthalhimers
  
  Oooh…love the pairing of spoonbread and oysters! I will have to try that. Thanks, Lynn!
on September 17, 2016 at 5:33 pm | Reply Ben Walker

So mine seemed to take longer to bake and collapsed after I took it out. Is this normal? Never made spoonbread before.
- on September 19, 2016 at 12:21 pm | Reply findingthalhimers
  
  I recently made it with soymilk instead of whole milk, and it took three times longer to bake! As long as a toothpick or knife inserted in the center comes out cleanly, it’s done.
- on January 9, 2017 at 5:58 pm | Reply Betty Jellie
  
  Yes, spoon bread does collapse when taken out of the oven. It is wonderful with a slice of cheese put in the middle when served on your plate & of course, butter. My Mother made wonderful spoon bread