Southern Spoon Bread Recipes

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SOUTHERN SPOON BREAD



Southern Spoon Bread image

Southern Spoon Bread is a must in the South. This recipe will quickly become one of your favorites.

Provided by The Southern Lady

Categories     Side Dish

Number Of Ingredients 6

3/4 cup cornmeal
2 cups hot milk (I use 2%)
1 tablespoon butter or margarine
1/2 teaspoon salt
4 egg yolks
4 egg whites

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 SOUTHERN SPOON BREAD



Old-Fashioned Southern Spoon Bread image

Spoon bread has a long history and has a similar texture to a soufflé. It is served with a spoon, hence its name.

Provided by Diana Rattray

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

3/4 cup cornmeal (stone or water ground, if possible)
1 teaspoon salt
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup milk
2 teaspoons baking powder

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 610 mg, Sugar 2 g, Fat 9 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

SOUTHERN SPOONBREAD



Southern Spoonbread image

Provided by James Briscione

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
3 cups milk
3 cups water
2 teaspoons kosher salt
2 cups stone-ground yellow cornmeal
1 cup grated Parmesan
A few dashes hot sauce
4 large eggs
1/4 cup chopped chives, plus more for garnish

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.

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 :

SPOON BREAD



Spoon Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, plus more for dish
2/3 cup yellow or white cornmeal
1 teaspoon coarse salt
1 tablespoon sugar
2 cups whole milk, scalded
3 eggs, separated
2 teaspoons baking powder
Pinch of salt

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.

SOUTHWESTERN SPOON BREAD



Southwestern Spoon Bread image

This recipe has a nice flavor and golden color, and is especially good served with enchiladas, which we New Mexicans enjoy during any season.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
3/4 cup whole milk
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon baking powder
1/2 teaspoon salt
1 can (4 ounces) chopped green chilies
1 cup shredded cheddar cheese

Steps:

  • In a bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon.

Nutrition Facts :

SPOON BREAD: A SOUTHERN CLASSIC



Spoon Bread: A Southern Classic image

Provided by Claudia Gomez

Time 45m

Yield 6

Number Of Ingredients 7

3/4 of a cup of cornmeal
1 cup of milk
1 cup of boiling water
3 tbsps of melted butter
2 large eggs
2 tbsp of baking powder
1 tsp of salt

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!

Nutrition Facts : ServingSize 6

SOUTHERN SPOON BREAD



Southern Spoon Bread image

When we were in Gettysburg PA last summer, we had the most wonderful spoon bread at the Farnsworth House Restaurant. I haven't tried this recipe yet, but I'm hoping it's just as good! This comes from Lean and Luscious and Meatless.

Provided by Whisper

Categories     Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup yellow cornmeal, plus
2 tablespoons yellow cornmeal
1/4 teaspoon salt
1 1/2 cups evaporated skim milk
2 tablespoons margarine
4 egg whites
1 teaspoon sugar
1 teaspoon baking powder
1 1/2 cups canned corn, drained

Steps:

  • Preheat oven to 375 degrees.
  • Oil a 1-3/4 quart baking dish.
  • Combine cornmeal and salt in a medium saucepan.
  • Gradually stir in milk, making a smooth mixture.
  • Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
  • Remove from heat.
  • Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
  • Mix well.
  • In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
  • Fold into cornmeal mixture, gently but thoroughly.
  • Spoon mixture into prepared pan.
  • Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
  • Serve right away.

SOUTHERN SPOON BREAD



Southern Spoon Bread image

Rather like a savory pudding, this comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Quick Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

2 cups cornmeal
2 cups water, boiling
1 teaspoon salt
3 tablespoons butter, melted
1 1/2 cups milk
3 eggs, room temperature

Steps:

  • Preheat oven to 350F and butter an 8" baking dish.
  • Sift corn meal and mix with boiling water, stirring until smooth and free from lumps.
  • Add salt, butter and milk.
  • Separate eggs; beat whites until light, yolks until light.
  • Add eggs to batter.
  • Pour batter in prepared dish and bake 45 minutes.
  • This dish should be served in the same dish as it is baked inches.

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