Claggett Spoonbread


This is a combination of a few recipes that I tried while living in Virginia. I decided to explore some of the southern favourites that I am sure our ancestors cooked. This turned out to be the favourite.  This recipe serves


  • 2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 4 large eggs Egg, whole, raw, fresh
  • 1 cup cornmeal Cornmeal, whole-grain, yellow
  • 4 tbsp butter Butter, without salt
  • 2 tsp baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • 1 tbsp sugar Sugars, granulated
  • 1½ tsp salt Salt, table
  • 1/2 16oz can of cream corn
  • 2 tbsp grated onions Onions, raw
  • 1 tsp nutmeg Spices, nutmeg, ground
  • dash cayenne pepper


Step 1

Heat milk and add cornmeal and salt. Cook to thicken. Remove and add butter. Cool to lukewarm. In a bowl mix eggs, baking powder, sugar, nutmeg, cayenne, onion and corn. Add to the cornmeal mixture and just moisten. Pour into greased pan. Bake 35-40 mins at 375F until done in the centre.


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