Baked Spoon Bread Recipes

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SPOON BREAD



Spoon Bread image

This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 5

2 cups whole milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 large eggs, room temperature, separated

Steps:

  • Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

Nutrition Facts :

BAKED SPOON BREAD



Baked Spoon Bread image

This is an old southern dish that's good for holiday gatherings and family get-togethers. I love this recipe because it has such wonderful flavors in it, and I would serve it with fried chicken and green beans with sauteed sweet peppers.

Provided by Icewing Shadowdragon

Categories     Side Dish     Casseroles

Time 55m

Yield 6

Number Of Ingredients 9

2 ½ cups light cream
¼ cup butter
1 tablespoon white sugar
1 tablespoon honey
½ teaspoon salt
1 cup cornmeal
4 eggs, separated
1 teaspoon baking powder
1 pinch ground white pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
  • Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
  • Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
  • Bake in the preheated oven until golden and puffed, about 35 minutes.

Nutrition Facts : Calories 415 calories, Carbohydrate 27.4 g, Cholesterol 210.3 mg, Fat 30.7 g, Fiber 1 g, Protein 8.7 g, SaturatedFat 18 g, Sodium 418 mg, Sugar 5.7 g

OLD-FASHIONED SOUTHERN SPOON BREAD



Old-Fashioned Southern Spoon Bread image

Spoon bread has a long history and has a similar texture to a soufflé. It is served with a spoon, hence its name.

Provided by Diana Rattray

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

3/4 cup cornmeal (stone or water ground, if possible)
1 teaspoon salt
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup milk
2 teaspoons baking powder

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
  • Combine the cornmeal and salt in a mixing bowl.
  • Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
  • Whisk the milk into the cornmeal mixture.
  • In a small bowl, beat the eggs thoroughly.
  • Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
  • Turn the batter into the prepared baking dish.
  • Bake for about 35 minutes or until set and lightly browned.
  • Serve the spoon bread hot with plenty of butter.

Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 610 mg, Sugar 2 g, Fat 9 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

SPOON BREAD TAMALE BAKE



Spoon Bread Tamale Bake image

"This is a favorite comfort food for my family on winter nights-and all year round! Make it ahead for convenience, then pop in the oven to bake about an hour before dinner," suggests Marjorie Mersereau of Corvallis, Oregon.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
4-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 cup water
TOPPING:
1-1/2 cups fat-free milk, divided
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons butter
1/2 cup egg substitute

Steps:

  • In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray., In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened., Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned.

Nutrition Facts : Calories 331 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 754mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

SPOON BREAD



Spoon Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, plus more for dish
2/3 cup yellow or white cornmeal
1 teaspoon coarse salt
1 tablespoon sugar
2 cups whole milk, scalded
3 eggs, separated
2 teaspoons baking powder
Pinch of salt

Steps:

  • Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
  • Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
  • Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

SPOON BREAD: A SOUTHERN CLASSIC



Spoon Bread: A Southern Classic image

Provided by Claudia Gomez

Time 45m

Yield 6

Number Of Ingredients 7

3/4 of a cup of cornmeal
1 cup of milk
1 cup of boiling water
3 tbsps of melted butter
2 large eggs
2 tbsp of baking powder
1 tsp of salt

Steps:

  • Begin the corn spoon bread recipe by preheating your oven to 350°F.
  • Prepare your cast iron skillet by thoroughly greasing your pan with butter. (We suggest a 10-inch skillet for this cast iron recipe.)
  • Pour your cornmeal into a large mixing bowl and add in a teaspoon of salt.
  • Slowly pour in 1 cup of boiling water into the cornmeal, whisking the mixture as you go.
  • Keep whisking until the cornmeal is smooth and free of any lumps.
  • Add in your melted butter and allow the mixture to cool down before continuing.
  • When it's cool enough, pour in the milk and whisk it into the mixture.
  • Crack your two large eggs into a separate bowl, and whisk them.
  • Once whisked, whisk the eggs again into the cornmeal mixture and add the baking powder.
  • Pour your batter into the cast iron skillet, then place it in the center of the preheated oven for 35 min.
  • Remove the spoon bread when it's a golden brown color and serve hot!

Nutrition Facts : ServingSize 6

SPOONBREAD



Spoonbread image

Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It's slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don't worry if crawfish isn't available to you: Spoonbread is still wonderful without it.

Provided by Millie Peartree

Categories     dinner, casseroles, seafood, main course, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

3/4 cup unsalted butter, melted, plus more for greasing the pan and serving
1 1/4 cups all-purpose flour
3/4 cup stone-ground cornmeal
1/4 cup granulated sugar
2 teaspoons coarse kosher salt
1 teaspoon baking powder
1/2 teaspoon black pepper
1 (15-ounce) can whole kernel corn, drained (or use 1 1/2 cups fresh corn kernels from 2 large ears of corn)
1 (14.75-ounce) can creamed corn
1 1/2 cups sour cream
2 large eggs, beaten
1 teaspoon vanilla extract
1 pound shelled frozen crawfish, defrosted and patted dry, or 1 pound shelled fresh crawfish (or skip crawfish altogether)
A handful of chopped chives (optional)

Steps:

  • Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
  • To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
  • Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
  • Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
  • Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.

SPOON BREAD



Spoon Bread image

This is an old-Fashioned bread that has been around for as long as I can remember - you need 3 juice cans (48oz) - this is going to be your baking tins - the recipe is so good!!

Provided by Chef mariajane

Categories     Yeast Breads

Time 50m

Yield 3 spoon breads

Number Of Ingredients 11

1 tablespoon yeast
1/2 cup warm water
1 teaspoon sugar
3/4 cup rolled oats
1 1/2 cups boiling water
3 tablespoons butter
2 tablespoons brown sugar
1/2 cup molasses
1 teaspoon salt
1/4 cup warm water
4 1/2 cups flour

Steps:

  • Put yeast in 1/2 cup warm water to which 1 teaspoons sugar is added. leave 10 minutes.
  • Pour 1 1/2 cups boiling water over oatmeal. Add 3 tablespoons butter, 2 tablespoons brown sugar, 1/2 cup molasses and 1 teaspoons salt. Mix and leave until lukewarm.
  • Add yeast mixture. Put some flour in before yeast and 1/4 cup warm water. Add remainder of flour; mix with a spoon.
  • Spoon into cans. Let rise 1 1/2 hours or until double in bulk.
  • Bake at 350F for 50-6- minutes.

Nutrition Facts : Calories 1076.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 30.5, Sodium 891.4, Carbohydrate 210.5, Fiber 7.9, Sugar 42.2, Protein 24.3

DAISY'S SPOON BREAD



Daisy's Spoon Bread image

This heirloom recipe was given to Kathy by her grandmother. It's best when served right from the oven.

Yield Serves 6

Number Of Ingredients 7

2 cups milk
3/4 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
1 cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 350°F. Generously butter 10-cup soufflé dish. Bring milk almost to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal and stir until very thick, about 2 minutes. Remove from heat. Whisk in sugar, baking powder and salt. Season with pepper. Add egg yolks and corn and blend well. Beat egg whites in large bowl until stiff but not dry. Fold whites into cornmeal mixture.
  • Transfer batter to prepared dish. Bake until spoon bread is just firm in center, about 40 minutes. Serve.

SPOON BREAD



Spoon Bread image

Provided by James Beard

Categories     Bread     Milk/Cream     Egg     Side     Bake     Cornmeal     House & Garden     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

2 cups milk
1 cup cornmeal
1 teaspoon salt
4 tablespoons butter
4 eggs, separated

Steps:

  • Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly.
  • Beat the egg yolks until light and yellow and add to the cornmeal. Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.
  • Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.

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