Spoonbread from Jubilee: Recipes from Two Centuries of African-American Cooking (page 103) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mooo42 on August 29, 2025

    Use fine cornmeal. Medium grind too coarse.

  • redbird on January 08, 2025

    Sadly, this recipe was an abject failure. The quantity of cornmeal is much too low to make a batter given the volume of liquids specified. The result was a runny sludge, not a batter, which made folding in the beaten egg whites difficult. I should have listened to my gut instinct about the recipe's ingredient quantities when I compared it to other spoonbread recipes.

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