Spoon Bread A Southern Classic Recipes

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

Number Of Ingredients 6

Ingredients

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.

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

Ingredients

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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