Notes: Spoon Bread is an old dish whose origins can be traced way back. It was, for example, a staple in Thomas Jefferson's house where it was served at 3 meals a day. It is thought to be a descendent of suppawn, a Native American pudding of cornmeal and milk. Virginians are credited by Joseph E. Dabney, author of "Smokehouse Ham, Spoon Bread, & Scuppernong Wine," with adding the whipped, separated egg yolks and whites that give it a fine brown crust and the velvety texture that beckons one to eat it with a spoon.
Martin Booe, Los Angeles Times Magazine, January 19, 2003