Mom Sampsons Spoonbread Recipes

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VIRGINIA SPOON BREAD



Virginia Spoon Bread image

This born-and-raised Virginia gal couldn't resist sharing a classic, easy side dish recipe for old fashioned Virginia Spoon Bread!

Provided by Blair Lonergan

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 cup boiling water*
1 cup cornmeal
2 eggs
1 teaspoon salt
2 teaspoons baking powder
1 cup milk, plus 3 tablespoons, divided
Optional, for serving: extra butter and honey!

Steps:

  • Place a medium baking dish (about 8 inches square) in a cold oven. Preheat oven to 400 degrees F. The dish will warm up while the oven heats.
  • Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition.
  • Add salt. Dissolve baking powder in 3 tablespoons of milk. Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
  • Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400 degrees F for 30 minutes. Serve spoon bread warm from the oven!

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 140 kcal, Carbohydrate 22 g, Protein 5 g, Fat 3 g, Cholesterol 56 mg, Sodium 430 mg, Fiber 2 g, Sugar 2 g

SPOONBREAD



Spoonbread image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

2 cups milk
1/2 cup cream
1 tablespoon butter
1 cup cornmeal
1 cup fresh corn kernels, roasted and cut from ears
1 bunch chives, snipped
3 eggs, separated

Steps:

  • In a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.
  • Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.

MRS. LYNDON JOHNSON'S SPOON BREAD



Mrs. Lyndon Johnson's Spoon Bread image

Time 35m

Number Of Ingredients 6

3 cups sweet milk
3 eggs
1 cup (scant) cornmeal
pat of butter the size of a walnut
3 teaspoons (level) baking powder
1 teaspoon (level) salt

Steps:

  • Stir cornmeal into 2 cups milk and let mixture come to a boil, making a mush. Add balance of milk and well-beaten eggs. Stir in salt, baking powder, and melted butter. Bake 30 minutes in oven at 350°F.

Nutrition Facts : Nutritional Facts Serves

THOMAS JEFFERSON SPOON BREAD



Thomas Jefferson Spoon Bread image

Make and share this Thomas Jefferson Spoon Bread recipe from Food.com.

Provided by Lori 13

Categories     Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup cornmeal
3/4 teaspoon salt
3 teaspoons sugar
4 cups evaporated milk
2 eggs (beaten)

Steps:

  • Mix together the cornmeal, salt and sugar.
  • Heat milk in a double boiler.
  • Whisk in mix to blend.
  • Cook slowly, whisking very often, until thickened.
  • Heat oven 400.
  • Remove pot from heat. Whisk in eggs quickly.
  • Pour into a sprayed baking dish.
  • Bake 30 minutes.
  • YUM!

Nutrition Facts : Calories 497, Fat 22.6, SaturatedFat 12.5, Cholesterol 178.8, Sodium 748.8, Carbohydrate 52.1, Fiber 2.2, Sugar 3.5, Protein 22.8

NORMA'S SPOON BREAD



Norma's Spoon Bread image

This traditional Southern side dish comes to us courtesy of Norma Darden, owner of Harlem, New York's popular Miss Mamie's and Miss Maude's restaurants.

Provided by Martha Stewart

Categories     Pasta and Grains

Yield Serves 8

Number Of Ingredients 6

3 tablespoons salted butter, plus more for pan and serving
2 cups water
1 cup yellow cornmeal
1 teaspoon salt
3 large eggs
1 cup whole milk

Steps:

  • Preheat oven to 375 degrees. Lightly butter a 6-cup soufflé dish or casserole; set aside. Place 2 cups water in a medium saucepan over medium-high heat. Bring to a boil. Slowly add cornmeal, stirring constantly until thick and smooth. Remove from heat. Add butter and salt, and let stand until lukewarm. Add eggs and milk. Beat for 2 minutes, then pour into prepared baking dish. Bake until golden brown, about 35 minutes. Serve hot with butter.

LADY BIRD JOHNSON'S SPOON BREAD



Lady Bird Johnson's Spoon Bread image

Spoon bread was a favorite dish with Lyndon Johnson's mother, which she passed on to his wife, Lady Bird. With a salad (fruit or green), and meat, it makes a perfect lunch.

Provided by Tonkcats

Categories     Breads

Yield 8 serving(s)

Number Of Ingredients 6

3 cups milk
3 eggs
1 cup cornmeal
to taste butter (the size of a walnut)
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush.
  • Remove from heat and add balance of milk and well-beaten eggs.
  • Stir in salt, baking powder and melted butter .
  • Bake in 2 quart greased casserole for 30 minutes at 350 degrees.

Nutrition Facts : Calories 142.2, Fat 5.8, SaturatedFat 2.7, Cholesterol 92.1, Sodium 503.3, Carbohydrate 16.5, Fiber 1.1, Sugar 0.2, Protein 6.6

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.

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