Buttermilk Spoon Bread Recipes

BUTTERMILK SPOON BREAD

Buttermilk Spoon Bread image

Although called a bread, this dish has the consistency and taste of a savory pudding.

Provided by Nancie McDermott

Time 1h

Yield Serves 6

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter, cut into small pieces, plus more for greasing dish
2 cups whole milk
1 cup whole buttermilk
1 cup finely ground white cornmeal
2 teaspoons chopped fresh thyme
2 teaspoons kosher salt
½ teaspoon black pepper
3 large eggs, separated

Steps:

Preheat oven to 350°F. Generously grease a 2-quart casserole dish with butter. Heat milk and buttermilk in a medium-size heavy saucepan over medium until steaming but not boiling. (Look for small bubbles forming around edges of saucepan.) Gradually pour cornmeal into milk mixture in a slow, steady stream, whisking or stirring with a large spoon. (Scrape sides of saucepan as you whisk to prevent lumps from forming.) Reduce heat to medium-low. Cook, stirring often, until cornmeal dissolves completely and mixture thickens, 10 to 12 minutes.
Remove cornmeal mixture from heat. Add butter, chopped thyme, salt, and pepper, stirring until butter melts and mixture is combined. Let stand 10 minutes.
Place egg yolks in a medium bowl. Stir in 2 cups of the cornmeal mixture until combined. Transfer cornmeal-egg yolk mixture to remaining cornmeal mixture in saucepan, stirring quickly until combined. (Mixture may still look a little grainy or lumpy.)
Beat egg whites in a medium bowl with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 1 ½ minutes. Gently fold egg whites into cornmeal mixture using a spatula or large spoon until mixture becomes a smooth batter with no streaks remaining.
Spoon batter into prepared casserole dish. Bake in preheated oven until spoon bread is puffed up, firm, and lightly browned, 35 to 40 minutes. (Note that spoon bread will initially puff up to great heights but then deflate within minutes of leaving the oven.) Serve hot or warm.

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

Ingredients

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 :

BUTTERMILK BREAD II

Buttermilk Bread II image

This bread is delicious plain or toasted. I make it at least once a week.

Provided by Esther Kenagy

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 8

Ingredients

1 ½ cups buttermilk
½ cup warm water (110 degrees F/45 degrees C)
½ cup margarine
¼ cup white sugar
½ teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 ½ cups bread flour

Steps:

Proof yeast in warm water.
Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g

SPOON BREAD

Spoon Bread image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

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.

BUTTERMILK WHITE BREAD

Buttermilk White Bread image

This a great white bread recipe for your bread machine. The use of dried buttermilk powder allows the use of the delayed timer feature of your bread machine. Wake up to fresh bread!

Provided by Anita L

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

Ingredients

1 ⅛ cups water
3 tablespoons honey
1 tablespoon margarine
1 ½ teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons powdered buttermilk

Steps:

Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.

Nutrition Facts : Calories 34.2 calories, Carbohydrate 5.7 g, Cholesterol 1.5 mg, Fat 1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 312.8 mg, Sugar 5.4 g

SWEET BUTTERMILK SPOON BREADS

Sweet Buttermilk Spoon Breads image

Provided by Linton Hopkins

Categories Bread Milk/Cream Breakfast Brunch Dessert Bake Christmas Mother's Day New Year's Day Honey Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6

Number Of Ingredients 10

Ingredients

1 cup water
2/3 cup buttermilk
1/3 cup heavy whipping cream
2 tablespoons plus 2 teaspoons sugar
1/2 teaspoon honey
1/4 teaspoon (scant) coarse kosher salt
2/3 cup white cornmeal (not white grits)
2 large eggs, separated
Pinch of cream of tartar
Strawberry preserves

Steps:

Butter and sugar six 2/3-to 3/4-cup ramekins. Bring 1 cup water and next 5 ingredients just to boil in medium saucepan, stirring occasionally. Gradually whisk in cornmeal. Reduce heat to low; stir until mixture is thick and creamy, about 2 minutes. Remove from heat. Stir in yolks.
Beat egg whites and cream of tartar in medium bowl until soft peaks form. Stir 1/3 of whites into cornmeal mixture. Fold in remaining whites in 2 additions. Divide among ramekins. Place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Preheat oven to 375°F. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.

BUTTERMILK SPOON BREAD

Buttermilk Spoon Bread image

Provided by Bruce Aidells

Categories Bread Milk/Cream Egg Side Bake Christmas Cornmeal Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

7 large eggs
1/2 cup whipping cream
4 cups water
1 1/2 cups buttermilk
1/2 cup (1 stick) butter, diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups yellow cornmeal

Steps:

Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Whisk eggs and cream in large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes. Gradually whisk hot cornmeal into egg mixture. Transfer batter to prepared dish. Bake uncovered until golden on top and gently set in center, about 30 minutes. Let stand 10 minutes. Serve warm, directly from dish.

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