SOUTHERN SPOON BREAD
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
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
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
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 SPOON BREAD
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
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.
SPOON BREAD: A SOUTHERN CLASSIC
Provided by Claudia Gomez
Time 45m
Yield 6
Number Of Ingredients 7
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
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!
SOUTHERN SPOON BREAD
Spoon bread is a southern staple and classic here in Kentucky! Think grits meet cornbread in all the right ways. The ultimate southern comfort food.
Provided by Heather
Categories Bread
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- In a large saucepan, add the cornmeal and milk and place on the stove on medium heat. Whisk continually until thick, about 10-15 minutes.
- Once thick, remove from the heat and all the butter, salt, and baking powder. Whisk until mixed.
- Slowly add the beaten eggs to the cornmeal mixture until everything is incorporated together.
- Pour into a greased 1 1/2 quart baking dish.
- Place in the oven and bake for 45 minutes.
- Remove and serve immediately hot out of the oven. Best enjoyed with a pad of butter on each serving!
Nutrition Facts : ServingSize 1 scoop, Calories 205 calories, Sugar 6.4 g, Sodium 531.6 mg, Fat 11.2 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 18.6 g, Fiber 1.2 g, Protein 8.3 g, Cholesterol 116.6 mg
SOUTHERN SPOON BREAD
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
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.
OLDE TAVERN SPOON BREAD
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
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
SOUTHERN SPOONBREAD
Provided by James Briscione
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
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