Old Fashioned Southern Spoon Bread Recipes

SPOON BREAD

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.

SOUTHERN SPOON BREAD

Steps:

• Heat the milk on top of the stove until hot (do not boil).
• Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes.
• While the cornmeal is cooking separate the eggs into two different bowls. Beat egg yolks and egg whites separately. Make sure you beat whites until stiff.
• Once cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon mix. Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked.

OLD-FASHIONED SPOON BREAD

Steps:

• Heat oven to 350°F. Grease 2-quart casserole dish. Set aside.
• Combine 2 cups milk and cornmeal in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-11 minutes or until all milk is absorbed and mixture is of cooked cereal consistency. Remove from heat. Add 2 tablespoons butter, baking powder and salt; stir until well mixed and butter is melted. Beat in egg yolks and remaining milk with whisk until smooth. Transfer to bowl; set aside.
• Beat egg whites in another bowl at high speed, scraping bowl often, 1-2 minutes or until stiff peaks form. Gently stir into cornmeal mixture until smooth and no lumps remain.
• Carefully pour into prepared pan. Bake 40-50 minutes or until golden brown and top springs back when touched lightly in center.
• Stir together all maple butter ingredients in bowl; serve with warm spoon bread.

SPOON BREAD: A SOUTHERN CLASSIC

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!

SOUTHERN SPOONBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with 2 tablespoons of the butter.
• Combine the milk, water, salt and the remaining 4 tablespoons butter in a medium saucepot; bring to a boil. Add the cornmeal in a steady stream while whisking rapidly. Continue stirring until the mixture returns to a simmer. Reduce the heat and simmer, stirring occasionally, until the mixture is very thick, 6 to 10 minutes. Remove the pot from the heat, stir in the cheese and add hot sauce to taste.
• Crack the eggs into a small bowl and beat with a whisk. Add 1 cup of the hot cornmeal mixture to the eggs and whisk together to warm the eggs and prevent them from curdling when added to the pot. Continue adding spoonfuls of the hot cornmeal mixture to the bowl of eggs until it's warm to the touch; then whisk the egg mixture back into the pot. Stir in the chopped chives.
• Transfer the cornmeal mixture to the prepared baking dish. Place in the oven for 30 to 40 minutes; or until puffed and lightly browned. Cool slightly before garnishing with chives and serving. This may also be baked in advance and reheated before serving.

OLDE TAVERN SPOON BREAD

Steps:

• Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.
• Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.