VIRGINIA SPOON BREAD
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
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
VIRGINIA SPOON BREAD
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
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
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
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.
SPOONBREAD
Steps:
- Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
- Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.
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 :
CHRISTIANA CAMPBELL'S TAVERN SPOON BREAD
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
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
TRADITIONAL APPALACHIAN SPOON BREAD
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
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
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
SPOON BREAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 4 servings
Number Of Ingredients 8
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.
SPOON BREAD
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
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.
KENTUCKY SPOON BREAD
This is a traditional Kentucky recipe. It's a popular side dish served all year long. If you've never tried spoon bread before, I think you'll find it's tasty and comforting.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
More about "virginiaspoonbread recipes"
OLD VIRGINIA PLANTATION SPOON BREAD | RECIPELION.COM
From recipelion.com
Estimated Reading Time 1 min
OLD VIRGINIA BATTER BREAD RECIPE | FOOD NETWORK
From foodnetwork.com
Author Jean AndersonSteps 4Difficulty 50 min
SOUTHERN SPOONBREAD WITH POLENTA - THE SPRUCE EATS
From thespruceeats.com
SWEET CORN SPOON BREAD AND A GREAT BIG "THANKS!" - SOUTHERN BITE
From southernbite.com
VIRGINIA SPOON BREAD #1 RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
OLD VIRGINIA SPOON BREAD - RECIPE FROM EVAN'S FARM INN - PINTEREST
From pinterest.com
SPOONBREAD | KING ARTHUR BAKING
From kingarthurbaking.com
SPOON BREAD: A SOUTHERN BAKED CLASSIC RECIPE - UNO CASA
From unocasa.com
SUNNY ANDERSON'S SPOON BREAD RECIPE - TODAY
From today.com
OLD VIRGINIA SPOON BREAD RECIPE - RECIPETIPS.COM
From recipetips.com
OLD VIRGINIA SPOON BREAD – DOLLY’S KETTLE
From dollyskettle.com
WASHINGTON BOX MIXES SPOON BREAD - THERESCIPES.INFO
From therecipes.info
VIRGINIA SPOON BREAD | BAKED GOODS | QUENCH MAGAZINE
From quench.me
VIRGINIA SPOON BREAD - YOUTUBE
From youtube.com
SOUTHERN SPOON BREAD - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
VIRGINIA SPOON BREAD - TRAVELS AROUND MY KITCHEN
From travelsaroundmykitchen.wordpress.com
SPOON BREAD RECIPE | MYRECIPES
From myrecipes.com
VIRGINIA SPOON BREAD - RECIPES | COOKS.COM
From cooks.com
EASY SPOON BREAD · GEORGE WASHINGTON'S MOUNT VERNON
From mountvernon.org
RECIPE: VIRGINIA SPOON BREAD - RECIPELINK.COM
From recipelink.com
OLD-FASHIONED SPOON BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
OLD VIRGINIA SPOON BREAD - GLUTEN-FREE BREAD BAKING RECIPE
From foodlion.com
VIRGINIA SPOON BREAD RECIPE | RECIPELAND
From recipeland.com
VIRGINIA SPOON BREAD - RECIPE | COOKS.COM
From cooks.com
OLD VIRGINIA PLANTATION SPOON BREAD - MY RECIPE MAGIC
From myrecipemagic.com
VIRGINIA SPOON BREAD #2 RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
TRADITIONAL VIRGINIA SPOON BREAD - BIGOVEN
From bigoven.com
OLD VIRGINIA SPOON BREAD RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
VIRGINIA SPOONBREAD RECIPE | MYRECIPES
From myrecipes.com
OLD VIRGINIA SPOON BREAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VIRGINIA SPOON BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
VIRGINIA SPOON BREAD RECIPE - FRIENDSEAT
From friendseat.com
VIRGINIA PEANUT SOUP - THE SEASONED MOM
From theseasonedmom.com
COLONIAL STYLE VIRGINIA SPOON BREAD!! NOREEN'S KITCHEN - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love