Comforting Spoon Bread Recipes

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BAKED SPOON BREAD

This is an old southern dish that's good for holiday gatherings and family get-togethers. I love this recipe because it has such wonderful flavors in it, and I would serve it with fried chicken and green beans with sauteed sweet peppers.

Provided by Icewing Shadowdragon

Categories     Side Dish     Casseroles

Time 55m

Yield 6

Number Of Ingredients 9



Baked Spoon Bread image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
  • Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
  • Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
  • Bake in the preheated oven until golden and puffed, about 35 minutes.

Nutrition Facts : Calories 415 calories, Carbohydrate 27.4 g, Cholesterol 210.3 mg, Fat 30.7 g, Fiber 1 g, Protein 8.7 g, SaturatedFat 18 g, Sodium 418 mg, Sugar 5.7 g

2 ½ cups light cream
¼ cup butter
1 tablespoon white sugar
1 tablespoon honey
½ teaspoon salt
1 cup cornmeal
4 eggs, separated
1 teaspoon baking powder
1 pinch ground white pepper

KENTUCKY SPOON BREAD

This is a lovely side dish to accompany most any dinner, but especially prime rib.

Provided by thedailygourmet

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9



Kentucky Spoon Bread image

Steps:

  • Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
  • Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
  • Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 27.8 g, Cholesterol 86.4 mg, Fat 10.4 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 477.5 mg, Sugar 5.6 g

2 ¾ cups 1% milk
¼ cup whipping cream
1 ¼ cups finely ground white cornmeal
3 eggs, well beaten
3 tablespoons unsalted butter, divided
3 tablespoons white sugar
1 ¾ teaspoons baking powder
1 teaspoon salt
1 cup corn

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



Kentucky Spoon Bread image

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.

4 cups 2% milk
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 eggs, separated

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



Traditional Appalachian Spoon Bread image

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

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

SAVORY CORN SPOON BREAD

Grab some spoons to serve up our Savory Corn Spoon Bread! Use cornbread stuffing mix and frozen corn to make this delicious spoon bread in under an hour.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 7



Savory Corn Spoon Bread image

Steps:

  • Heat oven to 350ºF.
  • Add milk to butter in 1-1/2-qt. casserole; stir until butter is melted.
  • Stir in remaining ingredients.
  • Bake 45 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.7084 g, Sugar 0 g, Protein 4 g

2 cups hot milk
3 Tbsp. butter or margarine, cut into pieces
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup frozen corn, thawed
2 Eggland's Best® Eggs, beaten
1 green onion, chopped
2 tsp. sugar

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



Olde Tavern Spoon Bread image

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

3 cups milk
1 ¼ cups yellow cornmeal
3 eggs, beaten
1 teaspoon salt
1 ¾ teaspoons baking powder
2 tablespoons butter, melted

MOIST CORN SPOON BREAD

Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14



Moist Corn Spoon Bread image

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients., Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.

Nutrition Facts : Calories 350 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 525mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
2 large eggs, beaten
1 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
1 cup shredded Monterey Jack cheese
3 green onions, thinly sliced
Optional: Coarsely ground pepper and thinly sliced green onions

SPOONBREAD

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



Spoonbread image

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.

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)

CORN SPOON BREAD

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11



Corn Spoon Bread image

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

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