My husband and my sons are American Civil War buffs. Hence, we have visited Gettysburg, Pennsylvania almost every year for the past 15 years! I’m willing to bet that we’ve read almost every one of the approximately 1,328 monuments, markers and memorials on the battlefield! We’ve even hiked through the woods to find ones that my husband knew should be “around here somewhere”.
If you’re interested in the American Civil War, too, check out this two part video on our history website http://historicalspotlight.com. And if you plan to visit the battlefield, there is an interactive map on our site to help you get around.
Indeed, we’ve learned a lot about Civil War history and we have some fond memories of our Gettysburg vacations. Dining outside in the garden alongside the stone lined stream at the historic Farnsworth House is a must every time we go.
The first time we went to the Farnsworth House, the waitress brought their complimentary spoon bread to the table for each of us. (gasp!) Bread? We told the waitress, “We are gluten free.” She told us not to worry; spoon bread is made with cornmeal, eggs, salt, baking powder, butter and milk. It turned out to be a big hit and my family asked me to make it at home. Go ahead and try this recipe, it’s gluten free!
Tell me what you think. Please leave a comment below.
Gettysburg National Military Park
- 1½ cups water
- 2 cups organic whole milk
- 1½ cups gluten free cornmeal
- 5 organic eggs, separated
- 1 teaspoon salt
- 2 tablespons organic butter, melted
- 1 tablespoon gluten free baking powder
- Preheat oven to 350 ℉ and grease your baking dish.
- Simmer milk and water in a large pot. Add cornmeal, salt and butter. Increase heat to medium. Continue stirring so that mixture does not get lumpy and until liquid is absorbed. The cornmeal mixture will begin to thicken, 5-10 minutes. Then remove from the heat.
- Separate your eggs into two different bowls.
- Beat egg yolks with a whisk and stir into cornmeal mixture.
- Next beat the egg whites until stiff. Stir in baking powder. Then fold into cornmeal mixture.
- Pour into baking dish and bake for 45 minutes.
- Doneness test: Insert a toothpick into the center. When it comes out clean, your gluten free Southern spoon bread is ready to eat.
- Top with a few pats of butter if you like and enjoy for breakfast or as a side dish at dinnertime.
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nita says
Sounds amazing. I’ll have to try it this winter. I don’t bake in the summer. Unless it’s early morning, and then it’s iffy at best. Thanks for sharing.
Barbara says
Hi Nita, Yes, I thought about posting more summertime recipes, but this post is in recognition of the Battle of Gettysburg which was July 1-3, 1863. I hope you do enjoy it this winter.
Today’s post will be an ice cold smoothie 🙂
Bandita Bose says
Oh! Man that looks soo soo tempting. I wish I could bake. The only time I tried to bake a cake it became caramelized candy… LOL.
But Kudos to you 🙂
Barbara says
Ha Ha Thanks for commenting. Feel free to try some of my other recipes. They’re mostly quick and easy.
Catherine says
I love Gettysburg! What a great find with the Spoon Bread. I’ll have to try the recipe out sometime soon. Thanks for sharing 🙂
Barbara says
Did I mention that they serve it with a choice of apple butter or creamy butter on the side? Yum.
Sophie Bowns says
This sounds tasty! (Even though I don’t eat a great deal of bread)
Barbara says
Hi Sophie,
Don’t be fooled by the name; no bread here. It’s more of a cornmeal light creamy pudding. It’s so good 🙂
Debbie says
OMG We also vacation to Gettysburg several times a year. We go to the Farnsworth House just for the spoon bread and I mix the apple butter in it. It is one of the things I eat even though it is not GF, so I thank you for recreating it GF style. YUM!!
BB Free says
I’m in Florida getting ready for hurricane Matthew. This is definitely going on my hurricane preparedness list.
Barbara says
Oh, good. 🙂 I sure hope you kept safe through the storm.