Spoonbread’s spoon bread: How to make it, where it came from
As historic downtown Greenville hotel The Westin Poinsett nears its centennial birthday this summer, we thought it would be fun to do a little digging on one of its signature offerings, spoon bread.
The origins of the lighter-than-cornbread delight are like many variations of cornmeal dishes — a cultural exchange between Native Americans and New World settlers. One of its earliest recorded recipes dates back to the 1847 cookbook “The Carolina Housewife” by Sarah Rutledge.
Initially called “Owendaw Corn Bread,” the recipe details a final product that “has the appearance, when cooked, of a baked batter pudding; and when rich and well mixed it has the delicacy of a baked custard.”
The recipe fell into the hands of Lucille Benson through Mason Alexander, former manager of The Westin Poinsett, in 1941. According to executive chef Phil Gaulin, the snack was offered to guests during check-in by Benson.
The recipe is simple.
Ingredients needed: Cornmeal, salt, sugar, butter, eggs, milk, baking powder, honey.
- Bring 4 cups water to a boil.
- While the water is boiling, combine 1 cup corn meal with ½ teaspoon salt and 1 teaspoon sugar.
- While whisking, add boiling or near-boiling water to the dry mix. Continue whisking after water is added.
- Once combined, let the mixture rest for five minutes.
- Add 6 tablespoons melted butter to the mix and whisk to incorporate.
- Once incorporated, add 2 beaten eggs, 1 cup of milk and ½ teaspoon baking powder.
- Combine the ingredients.
- Transfer the batter to a buttered dish. Don’t worry if it seems loose — that’s how it’s supposed to be.
- Bake for 30 minutes and 350 degrees.
- Scoop into individual servings and drizzle with honey and butter.
“I like a drizzle of honey on it, just adds a little sweetness,” Gaulin said.
The hotel’s restaurant was named after the dish in the year 2000. It is served during the Roaring ’20s Sunday brunches currently being held in honor of the 100-year milestone. The menu includes vintage dishes along with a brief history of each item. The special brunch will run until the end of the year.
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