Today on DelmarvaLife –
It’s been almost two years since we really started hearing about COVID cases in the area. Today, Dr. John Mansueti, Director of Radiation Oncology for TidalHealth’s Richard A. Henson Cancer Institute talks about some serious long-term consequences of the pandemic.
A fresh face is roaming the halls of Delaware Electric Cooperative. Katie puts Greg Starheim in the hot seat.
We sit down with Historian, Mike Dixon to talk about punishments from the past on Delmarva.
The dogs are coming to Delmarva. This weekend, the Salisbury Maryland Kennel Club and Mispillion Kennel Club join forces to bring you three days of dog shows with the Eastern Shore Classic. We learn more about this free event.
Chef Jeremy Dashiell of Green Hill Country Club shows us how to make blackened shrimp and grits with crispy prosciutto and Cajun gravy.
Spoon Bread
This Americana classic first made its way across the South before making its way across the country. Once you give this Spoon Bread a try, we’re sure it will make its way around your circle of friends and family, too.
What You’ll Need
- 2 cups milk
- 1 1/2 cups water
- 1 1/2 cups fine yellow cornmeal
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 5 eggs
- 1 tablespoon baking powder
What to Do
- Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
- In a medium saucepan over medium-low heat, combine milk and water; simmer until hot, stirring occasionally.
- Add cornmeal, butter, sugar, and salt; stir 1 to 2 minutes or until mixture is thickened. Remove from heat.
- In a medium bowl, beat eggs and baking powder until very light and fluffy. Stir in cornmeal mixture; mix well then spoon into baking dish.
- Bake 45 to 50 minutes or until top is golden. Serve hot.
Notes
Courtesy of Christiana Campbell’s Tavern, Colonial Williamsburg.
