Old Virginia Batter Bread Recipes
OLD DOMINION SPOON BREAD
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
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
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
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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