VIRGINIA SPOON BREAD
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
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
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
Time 35m
Number Of Ingredients 6
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
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
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
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
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
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
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
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
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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- Preheat the oven to 400 if baking this right away (see notes for do-ahead). Butter a 2 quart baking dish and set aside.
- Put 2 cups milk in a medium saucepan and bring to a low simmer. Slowly add the cornmeal, whisking constantly to avoid lumps. Cook for 3-4 minutes until thickened. Remove from the heat and stir in the butter 1 tablespoon at a time. Set aside to cool completely. Note - it will cool faster if you transfer it out of the hot pot and into a large bowl (but then you have another bowl to clean, so your call).
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