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After nearly 100 years...the tradition continues! |
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Use either of the recipes below to make our spoon bread mix that will taste just like the box mix! |
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Washington Spoon Bread Mix Using Indian Head White Corn Meal |
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Indian Head White or Yellow Corn Meal Corn Starch Baking Powder Salt |
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1 cup 2 tbsp. 4 tsp. 1 tsp. |
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Blend dries together in mixing bowl with wire whip. |
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Eggs Oil Water Milk |
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2 3 tbsp. 1 cup 2 cups |
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Add eggs, oil and water to dries and mix with wire whip just until uniform. Add the milk and mix with wire whip again just until the batter is uniform. Pour into a greased 1½ to 2 quart casserole dish. Bake at 450F for 35-45 minutes. Note: For a drier spoon bread use ½ cup of water instead of 1 cup. Note: Indian Head Yellow Corn Meal can be used instead of white. |
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Corporate Headquarters Wilkins-Rogers, Inc. P.O. Box 308 Ellicott City, MD 21041-0308 Phone: 410-465-5800 Fax: 410-750-0163 |
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To Contact Us: |
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Washington Spoon Bread Mix Using Cross White, Old Time or Beattie Yellow Corn Meal |
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Cross White or Beattie Yellow Corn Meal or Old Time Yellow Corn Meal Corn Starch Baking Powder Salt |
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¾ cup 2 tbsp. 4 tsp. 1 tsp. |
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Blend dries together in mixing bowl with wire whip. |
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Eggs Oil Water Milk |
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2 3 tbsp. 1 cup 2 cups |
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Add eggs, oil and water to dries and mix with wire whip just until uniform. Add the milk and mix with wire whip again just until the batter is uniform. Pour into a greased 1½ to 2 quart casserole dish. Bake at 450F for 35-45 minutes. Note: For a drier spoon bread use ½ cup of water instead of 1 cup. Note: Old Time or Beattie Yellow Corn Meal can be used instead of Cross White. |