Grease a 2 1/2-quart souffle dish; dust lightly with flour. Preheat oven to 350 degrees. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered ...

Monroe, who served from 1817 to 1825, was from Virginia, where the first published recipe for this souffle-like cornbread ... which showed how to make "Spoon Corn Bread." Want more food knowledge?