Virginia Spoonbread Or Spoon Bread Recipes

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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

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

This born-and-raised Virginia gal couldn't resist sharing a classic, easy side dish recipe for old fashioned Virginia Spoon Bread!

Provided by Blair Lonergan

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 cup boiling water*
1 cup cornmeal
2 eggs
1 teaspoon salt
2 teaspoons baking powder
1 cup milk, plus 3 tablespoons, divided
Optional, for serving: extra butter and honey!

Steps:

  • Place a medium baking dish (about 8 inches square) in a cold oven. Preheat oven to 400 degrees F. The dish will warm up while the oven heats.
  • Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition.
  • Add salt. Dissolve baking powder in 3 tablespoons of milk. Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
  • Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400 degrees F for 30 minutes. Serve spoon bread warm from the oven!

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 140 kcal, Carbohydrate 22 g, Protein 5 g, Fat 3 g, Cholesterol 56 mg, Sodium 430 mg, Fiber 2 g, Sugar 2 g

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 :

TRADITIONAL APPALACHIAN SPOON BREAD



Traditional Appalachian Spoon Bread image

Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!

Provided by GagesMom2

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 ¾ cups milk
1 cup white cornmeal
2 tablespoons butter, softened
1 teaspoon salt
4 large eggs, separated
1 tablespoon white sugar
½ teaspoon cream of tartar
⅛ teaspoon cream of tartar
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
  • Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
  • Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
  • Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
  • Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 220 calories, Carbohydrate 23.4 g, Cholesterol 143.1 mg, Fat 10.1 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5 g, Sodium 514.6 mg, Sugar 7.7 g

SWEET ONION SPOON BREAD



Sweet Onion Spoon Bread image

This unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist cornbread taste so great together! Chopped green chiles could add some fun zip. -Heather Thomas, Fredericksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 9 servings.

Number Of Ingredients 8

1-1/3 cups chopped sweet onions
1 tablespoon butter
1 can (8-1/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
2 large egg whites, lightly beaten
2 tablespoons fat-free milk
1/2 cup reduced-fat sour cream
1/3 cup shredded sharp cheddar cheese

Steps:

  • In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.

Nutrition Facts : Calories 191 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 361mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

This is an old Southern side dish. It's very yummy. I like to add a little butter and sprinkle it with a bit of sugar.

Provided by Miss Erin C.

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1 tablespoon shortening
1 teaspoon salt
1 cup boiling water
2 cups milk
3 eggs
3 teaspoons baking powder

Steps:

  • Mix salt with cornmeal, cut in shortening.
  • Slowly pour boiling water into mixture, stirring as you pour.
  • Beat the eggs with the milk, stir into cornmeal mixture.
  • Add baking powder and blend all ingredients well.
  • Grease a casserole dish generously and pour in the mixture.
  • Bake at 350F for 30 minutes, stirring 2-3 times before the mixture congeals Serve hot from the casserole with a spoon.

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

Provided by Caroline Belk

Categories     Bread     Dairy     Egg     Side     Bake     Cornmeal     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

2 cups water
1 cup yellow cornmeal
1/4 cup (1/2 stick) butter, room temperature
3/4 cup milk (do not use low-fat or nonfat)
1 1/2 teaspoons salt
3/4 teaspoon pepper
3 large eggs, separated

Steps:

  • Preheat oven to 400°F. Butter 6-cup soufflé dish. Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Whisk until mixture is very thick, about 1 minute. Remove from heat. Mix in butter, then milk, salt and pepper. Cool 10 minutes. Mix in egg yolks. Beat white in medium bowl until stiff but not dry. Fold whites into lukewarm cornmeal mixture in 2 additions.
  • Transfer batter to prepared dish. Bake until puffed, golden on top and set in center, about 35 minutes. Serve hot.

MOM SAMPSON'S SPOONBREAD



Mom Sampson's Spoonbread image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 8 servings

Number Of Ingredients 6

1 cup yellow cornmeal
2 cups boiling water
5 tablespoons butter
1 teaspoon salt
3 large eggs, well-beaten
1 cup milk

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!

CHRISTIANA CAMPBELL'S TAVERN SPOON BREAD



Christiana Campbell's Tavern Spoon Bread image

I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!

Provided by Julesong

Categories     Quick Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups boiling water
1 1/2 cups milk
2 tablespoons butter, melted
4 eggs, beaten well
1 tablespoon baking powder

Steps:

  • Preheat oven to 375 degrees F.
  • In the bowl of an electric mixer, combine the cornmeal, salt, and sugar.
  • With the mixer on medium low speed, add the boiling water and butter into the bowl and mix for about 5 minutes.
  • Add milk and beaten eggs and allow to mix for another 5 minutes; stop mixer and allow mixture to cool for about 5 minutes.
  • Turn the mixer on low and add the baking powder and mix until well incorporated.
  • Pour mixture into a buttered skillet or 2-quart casserole and bake for 30 to 45 minute an the center has set.
  • Serve immediately.

Nutrition Facts : Calories 241.7, Fat 10.5, SaturatedFat 5, Cholesterol 159.7, Sodium 394.1, Carbohydrate 29.2, Fiber 2.2, Sugar 2.5, Protein 8.7

SPOONBREAD



Spoonbread image

Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It's slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don't worry if crawfish isn't available to you: Spoonbread is still wonderful without it.

Provided by Millie Peartree

Categories     dinner, casseroles, seafood, main course, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

3/4 cup unsalted butter, melted, plus more for greasing the pan and serving
1 1/4 cups all-purpose flour
3/4 cup stone-ground cornmeal
1/4 cup granulated sugar
2 teaspoons coarse kosher salt
1 teaspoon baking powder
1/2 teaspoon black pepper
1 (15-ounce) can whole kernel corn, drained (or use 1 1/2 cups fresh corn kernels from 2 large ears of corn)
1 (14.75-ounce) can creamed corn
1 1/2 cups sour cream
2 large eggs, beaten
1 teaspoon vanilla extract
1 pound shelled frozen crawfish, defrosted and patted dry, or 1 pound shelled fresh crawfish (or skip crawfish altogether)
A handful of chopped chives (optional)

Steps:

  • Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
  • To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
  • Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
  • Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
  • Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.

SPOON BREAD



Spoon Bread image

Provided by James Beard

Categories     Bread     Milk/Cream     Egg     Side     Bake     Cornmeal     House & Garden     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

2 cups milk
1 cup cornmeal
1 teaspoon salt
4 tablespoons butter
4 eggs, separated

Steps:

  • Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly.
  • Beat the egg yolks until light and yellow and add to the cornmeal. Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.
  • Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.

VIRGINIA SPOONBREAD (OR SPOON BREAD)



Virginia Spoonbread (or Spoon Bread) image

Lately, I have noticed a boom in the popularity of this humble dish, so I will share this recipe from my husband's grandmother. She made it in a wood-cook stove up until the 80s when she finally gave in and got an electric stove. Sometimes we make an entire meal out of this spoonbread and fried apples. Yum! Note: Its gluten free!!

Provided by Amanda __ @Bobanda

Categories     Other Side Dishes

Number Of Ingredients 7

1 1/2 cup(s) boiling water
1 cup(s) cornmeal
1 - egg
1 cup(s) sour milk or buttermilk
1 teaspoon(s) baking soda
3/4 teaspoon(s) salt
1 teaspoon(s) lard (or butter)

Steps:

  • Pour boiling water over cornmeal in a bowl which can withstand the heat. Stir and wait for it to cool, at least 30 minutes. Grease a pie plate with lard (or butter) and set aside.
  • Preheat oven to 350F. Combine soaked cornmeal with all remaining ingredients and stir well. Put into pie plate and bake, stirring every five minutes or so or until desired consistency.
  • Some people add a few tablespoons of milk each time they stir and bake for a longer time. It just depends on what consistency you prefer and it also helped to keep the bread from getting too hard and dry when wood was the oven's source of heat!

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