Richard Clayton from Odenton was looking for a recipe for making Spoon Bread from scratch. Rita Gifford from Timonium sent in a recipe that she said was given to her by a former professor many years. The recipe was written and fired on a decorative ceramic plague and she has had it hanging in her kitchen for 20-plus years. Although called "bread," the classic Southern-style spoon bread is closer in consistency and taste to a savory pudding or soufflé. It is meant to be served with a spoon hot out of the oven, hence the name. I found that it did reheat well in the microwave, although the consistency was slightly drier.
Sharon Bowyer of Baltimore would love to find the recipe for the "divine" hot fudge sauce that was served at Marconi's, the now closed iconic downtown Baltimore restaurant.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Please list the ingredients in order of use and note the number of servings each recipe makes.
Makes: 4-6 servings
3/4 cups cornmeal
1 teaspoon salt
3 tablespoons melted butter
1 cup boiling water
1 cup milk
2 teaspoons baking powder
Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually whisk in the boiling water, keeping it smooth; mix in the melted butter. In a separate bowl, beat eggs until thickened and pale in color. Add milk and baking powder and beat to combine. Add milk and egg mixture to cornmeal mixture. Beat with a whisk to blend. Turn into a generously greased 2 quart casserole or pan and bake in a moderate (350 degree F.) oven for 30 to 40 minutes until golden brown and set.
Best served hot.
Per serving: 169 calories, 9 grams fat, 5 grams saturated fat, 5 grams protein, 18 grams carbohydrates, 1 gram fiber, 89 milligrams cholesterol, 551 milligrams sodium