In 1978, sisters Norma Jean Darden and Carole Darden-Lloyd published a pioneering cookbook that set a new standard for the industry and opened doors to a family history that they didn’t anticipate ...

Spoonbread represents one of the South's most elegant interpretations of cornmeal, transforming this humble ingredient into something light and soufflé-like with a custard-like consistency that ...

Spoonbread has an important place in American culinary history. The dish that falls somewhere between a soufflé, pudding, and cornbread can be traced back to the earliest American cookbooks. The ...

The Southern staple known as spoonbread — a particular specialty of Kentucky and Virginia — is a Native American dish adopted early on by America’s earliest European settlers. George Washington ...

While driving outside of Richmond, Virginia, one day, I passed a seafood restaurant called Stuart’s Fresh Catch. Posted outside was a vinyl sign advertising lake trout, crabs, fresh fish, and ...

Down-home southern spoonbread is a kind of cornbread soufflé pudding-like dish that is served either on its own or as a side dish. It’s great piled into a bowl with butter melting all over it (and ...

Does the term conjure up a list of comfort foods: Fried chicken, barbecue, shrimp and grits, collard greens, cornbread, biscuits, mac and cheese? Or more stereotypical movie fare: Gumbo, fried green ...

Preheat oven to 375 degrees. Butter a heavy muffin pan with cups about 2½ inches in diameter. In a medium mixing bowl, combine cornmeal, flour, baking powder and sugar. Season with salt and pepper. In ...