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!
this looks great. thanks, E!
Unbelievable! Fantastic! Best I have ever eaten! Love Thalhimers spoonbread. Thanks for sharing the recipe – time for another book…..
Reblogged this on Cool Yule: A Christmas Blog.
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.
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!
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
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).
Oh brilliant. I’m definitely going to give it a try. Thank you so much for your quick reply. Xx
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.
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
So good with fried chicken!
I’ve had it with breakfast like grits …
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
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.
I think you’ll find this recipe to be more savory than sweet! Let me know what you think.
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…….
Thanks for sharing, Darlene! What was your favorite lunch in the Richmond Room?
It don’t have to be any particular brand. I have eaten this my whole life not using any brand particularly.
Any chance you have the caramel fudge recipe?
I wish I did, Alice! So sorry I do not.
one of my husband’s favorite dishes and I always have it with fried oysters and homemade tartar sauce in the fall…..yum!
Oooh…love the pairing of spoonbread and oysters! I will have to try that. Thanks, Lynn!
So mine seemed to take longer to bake and collapsed after I took it out. Is this normal? Never made spoonbread before.
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.
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
My grandmother, a Virginian, always served spoon bread with sausages and baked apples! Perfection! This recipe is very close to the one I use. I will give it a try.
Love this! By the way, can someone find the Thalheimer’s 7 layer bar cake recipe? With the yellow cake layers, light choc. cream fillings & dark choc. icing!???/ Was to die for!