Old Virginia Batter Bread Recipes

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OLD DOMINION SPOON BREAD



Old Dominion Spoon Bread image

My Virginia aunt's old family recipe, thus the name Dominion. It's similar to cornbread in taste, but is much softer and should be served with a spoon, rather than cut. This is a comfort food for me, bringing back memories of my childhood. Delicious served with seafood!

Provided by BeachGirl

Categories     Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup cornmeal (I prefer yellow)
2 cups boiling water
2 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 whole eggs
1 cup buttermilk

Steps:

  • Preheat oven to 350°F.
  • Spray 9x9-inch baking dish with non-stick cooking spray.
  • Place cornmeal in pot.
  • Pour boiling water over cornmeal, stirring to moisten.
  • Cook cornmeal over low heat for 5 minutes stirring frequently, to form a "mush".
  • Add salt, baking powder, baking soda, eggs, and buttermilk.
  • Stir to mix well.
  • **When you add baking soda and baking powder, this mixture will foam up, so be sure to use a larger pot than you think you'll need.
  • **Immediately pour batter into prepared 1-1/2 quart casserole casserole.
  • Bake 50-60 minutes or until set in the middle and lightly browned on top.

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

Provided by Caroline Belk

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

Yield Serves 4

Number Of Ingredients 7

2 cups water
1 cup yellow cornmeal
1/4 cup (1/2 stick) butter, room temperature
3/4 cup milk (do not use low-fat or nonfat)
1 1/2 teaspoons salt
3/4 teaspoon pepper
3 large eggs, separated

Steps:

  • Preheat oven to 400°F. Butter 6-cup soufflé dish. Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Whisk until mixture is very thick, about 1 minute. Remove from heat. Mix in butter, then milk, salt and pepper. Cool 10 minutes. Mix in egg yolks. Beat white in medium bowl until stiff but not dry. Fold whites into lukewarm cornmeal mixture in 2 additions.
  • Transfer batter to prepared dish. Bake until puffed, golden on top and set in center, about 35 minutes. Serve hot.

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