Thomas Jefferson Spoon Bread Recipes
SPOON BREAD
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
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 :
JEFFERSON'S SPOON BREAD
From the cookbook "Specialties of the House". A cookbook from the Kenmore Museum (the nation's oldest museum house) in Fredericksburg, Virginia.
Provided by Miss Annie
Categories Breads
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the milk in a double boiler and scald.
- Stir in the dry ingredients and continue to stir until thickened.
- Let cool 1 hour.
- Preheat oven to 400°F.
- Beat eggs and stir into the cornmeal mixture with the butter.
- Place in a baking dish and bake for 30 minutes, or until brown.
THOMAS JEFFERSON'S FAVORITE BREAD PUDDING
Steps:
- Preheat oven to 350 degrees F.
- Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.
THOMAS JEFFERSON SPOON BREAD
Make and share this Thomas Jefferson Spoon Bread recipe from Food.com.
Provided by Lori 13
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the cornmeal, salt and sugar.
- Heat milk in a double boiler.
- Whisk in mix to blend.
- Cook slowly, whisking very often, until thickened.
- Heat oven 400.
- Remove pot from heat. Whisk in eggs quickly.
- Pour into a sprayed baking dish.
- Bake 30 minutes.
- YUM!
Nutrition Facts : Calories 497, Fat 22.6, SaturatedFat 12.5, Cholesterol 178.8, Sodium 748.8, Carbohydrate 52.1, Fiber 2.2, Sugar 3.5, Protein 22.8
THOMAS JEFFERSON'S VANILLA ICE CREAM
The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/4 quarts.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly., Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze for 4-6 hours or until firm. Repeat with remaining mixture.
Nutrition Facts : Calories 424 calories, Fat 40g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 32mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 4g protein.
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
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