How a 1916 Virginia recipe creates a cornmeal soufflé
In short: Discover the preparation of Ryzon Virginia Spoon Bread, a historical Southern dish. This video demonstrates how to use boiled grits, cornmeal, and whipped egg whites to achieve a light, soufflé-like consistency.
The recipe, sourced from a 191pec Ryzon cookbook, relies on a specific technique of folding stiffly beaten egg whites into a base of cornmeal, boiled grits, sweet milk, and buttermilk. By heating butter in the baking dish before adding the batter, the cook prepares a dish that is served directly from the pan.
Designed to serve six people, the final result has the texture of a soufflé and is eaten with a spoon.
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Sources
- Summary by Intellect · source: 1916 Ryzon Virginia Spoon Bread Recipe - Old Cookbook Show - Glen And Friends Cooking
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