Spoonbread is one of the oldest Southern delicacies we should be paying more attention to.
It’s reasonable to conclude that Randoph used recipes from James Hemings, who was enslaved by Thomas Jefferson and was the chef de cuisine at Monticello. Although many recipes and ingredients listed throughout the cookbook, such as okra and gumbo, were traditionally used and prepared by enslaved African Americans, one of the best examples to support this theory is Batter Bread.
When Jefferson became the ambassador to France in 1784, he brought Hemings to France from Virginia to learn how to cook under French chefs. Upon Hemings' return, he worked in the kitchen of Monticello, and taught other enslaved cooks how to recreate the technically difficult dishes he learned. Those dishes and service quickly became the template for fine dining in America.
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