Quick Spoon Bread Recipes

SPOON BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
• Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
• Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

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.

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

JIFFY SPOON BREAD

Steps:

• Mix all together except cheese.
• Spread evenly in a greased 9x13-inch pan.
• Bake at 350° degrees for 35 minutes.
• Remove from oven.
• Sprinkle cheese on top.
• Return to oven and bake for 10 more minutes, or until cheese melts.

MOM SAMPSON'S SPOONBREAD

Steps:

• Preheat oven to 375 degrees. Slowly add cornmeal to the boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes, then pour into a greased casserole and bake for 35 minutes or until golden brown. Spoon out while piping hot and pass the butter!

SPOON BREAD

Steps:

• Preheat oven to 375 degrees.
• Scald milk (do not boil).
• Stir in butter, cornmeal and salt.
• Cook stirring constantly.
• Until cornmeal comes away from sides of pan and thickens.
• Set aside to cool to lukewarm.
• Add beaten egg yolks.
• Mix throughly.
• Fold in stiffly beaten egg whites.
• Mix gently but throughly.
• Pour into greased and floured 2-quart baking dish.
• Bake 1 hour or until top is golden brown.
• Serve immediately.

NORMA'S SPOON BREAD

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.