An excerpt from “Cooking with Amy.”
The other Southern cookbook on shelves now is Mrs. Rowe’s Restaurant Cookbook, A Lifetime of Recipes from the Shenandoah Valley. This is a book that brings to light the recipes of a single mother who in 1952 opened a restaurant in the Appalachians. While the Lee Brothers share their family stories, here recipes are set in the context of the extended Rowe restaurant family, including employees and customers. From Scalloped Tomatoes, to Buttermilk Pie this book has the classics that have withstood the test of time. Filled with stories and photographs, the cookbook reads like a memoir and makes you hungry for more. This spoon bread is described as “a cross between a cornmeal souffle and polenta”. Sounds like more comfort food to me!
4 cups milk
1/2 cup unsalted butter
1 cup cornmeal
4 eggs, lightly beaten
6 teaspoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
Preheat the oven to 350 degrees. Butte a 9 x 13 inch baking dish.
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