My mom used to make this for us, as a breakfast dish. I can’t wait to make it.
In today’s Food Section of the Richmond Times-Dispatch, I noticed that they had included a recipe for Thalhimers’ Richmond Room Spoonbread in a “Recipes Remembered” column. What a great holiday side dish! Here it is for you to make at home. Mine never tastes as good as the ACTUAL Thalhimers’ spoon bread, but memories are always romanticized with the passage of time. Let me know how it works out for you by sharing your results on the Finding Thalhimers Facebook page!
THALHIMERS’ RICHMOND ROOM SPOONBREAD 
(courtesy: Richmond Times-Dispatch)
Makes 9 servings
1/4 cup butter, melted
3/4 cup white cornmeal
1 1/2 cups boiling water
1/2 cup flour
1 1/2 cups whole milk
4 eggs
1/2 teaspoon sugar
1 1/2 teaspoons baking powder (Must be Rumford brand, according to Thalhimers’ staff)
1 pinch salt
Preheat oven to 350 degrees. Pour butter into an 8-inch-square baking pan. Place cornmeal in…
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