Old Virginia 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

OLDE TAVERN SPOON BREAD



Olde Tavern Spoon Bread image

Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness.

Provided by Stephanie Holt

Categories     Bread     Quick Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 6

3 cups milk
1 ¼ cups yellow cornmeal
3 eggs, beaten
1 teaspoon salt
1 ¾ teaspoons baking powder
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 14.5 g, Cholesterol 56.5 mg, Fat 4.6 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 3.2 g

SPOON BREAD



Spoon Bread image

This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 5

2 cups whole milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 large eggs, room temperature, separated

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.

Nutrition Facts :

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

This is an old Southern side dish. It's very yummy. I like to add a little butter and sprinkle it with a bit of sugar.

Provided by Miss Erin C.

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1 tablespoon shortening
1 teaspoon salt
1 cup boiling water
2 cups milk
3 eggs
3 teaspoons baking powder

Steps:

  • Mix salt with cornmeal, cut in shortening.
  • Slowly pour boiling water into mixture, stirring as you pour.
  • Beat the eggs with the milk, stir into cornmeal mixture.
  • Add baking powder and blend all ingredients well.
  • Grease a casserole dish generously and pour in the mixture.
  • Bake at 350F for 30 minutes, stirring 2-3 times before the mixture congeals Serve hot from the casserole with a spoon.

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.

OLD VIRGINIA SPOONBREAD



OLD VIRGINIA SPOONBREAD image

Categories     Bread     Side     Bake

Yield 6 servings

Number Of Ingredients 9

2 cups milk
2 eggs, beaten
1 tbsp. lard
1 tbsp. butter
1 tsp. sugar
1 cup cornmeal
1 tbsp. flour, sifted
2 tsp. baking powder
1 tsp. salt

Steps:

  • Combine and sift cornmeal, flour, baking powder, salt and sugar. Stir in eggs and milk. Melt lard and butter in a baking dish and pour in batter. Cook 45 minutes in a 350 degree oven.

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.

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.

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