Old Fashioned Southern 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 :
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.
SOUTHERN SPOON BREAD
When we were in Gettysburg PA last summer, we had the most wonderful spoon bread at the Farnsworth House Restaurant. I haven't tried this recipe yet, but I'm hoping it's just as good! This comes from Lean and Luscious and Meatless.
Provided by Whisper
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Oil a 1-3/4 quart baking dish.
- Combine cornmeal and salt in a medium saucepan.
- Gradually stir in milk, making a smooth mixture.
- Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
- Remove from heat.
- Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
- Mix well.
- In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
- Fold into cornmeal mixture, gently but thoroughly.
- Spoon mixture into prepared pan.
- Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
- Serve right away.
SOUTHERN SPOON BREAD
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
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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- Combine 2 cups milk and cornmeal in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-11 minutes or until all milk is absorbed and mixture is of cooked cereal consistency. Remove from heat. Add 2 tablespoons butter, baking powder and salt; stir until well mixed and butter is melted. Beat in egg yolks and remaining milk with whisk until smooth. Transfer to bowl; set aside.
- Beat egg whites in another bowl at high speed, scraping bowl often, 1-2 minutes or until stiff peaks form. Gently stir into cornmeal mixture until smooth and no lumps remain.
- Carefully pour into prepared pan. Bake 40-50 minutes or until golden brown and top springs back when touched lightly in center.
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- 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.
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LI-OLD-FASHIONED SOUTHERN SPOON BREAD RECIPE
Spoonbread ke sejo sa poone sa custard seo u se kopang le khaba. Ho nahanoa hore ke ea Motsoalloa oa Maamerika, 'me o ile oa tsebahala ho pholletsa le nako ea lekholo la lilemo. Ho ea ka Encyclopedia of American Food and Drink, lentsoe leo le ile la sebelisoa ka lekhetlo la pele ho hatisoa ka 1847.
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Spoonbread is a custard-like cornbread you scoop with a spoon. It's thought to be of Native American origin, and it became popular around the turn of the century. According to the Encyclopedia of American Food and Drink, the term was first used in print in 1847. This is a simple recipe, but feel free to add some crumbled bacon or corn kernels ...
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OLD-FASHIONED SOUTHERN SPOON BREAD RECIPE
Neffens de Encyclopedia of American Food and Drink, waard de term yn 1847 yn print brûkt brûkt. Dit is in ienfâldige resepsje, mar fiele frije foarkomme sûkelige spesjale beuken of mais kernels oan 'e klok, of foarkarje griene sipels of in soad frisse snoeppiper of krûden. Sjoch ek Spoonbread mei Grits. Wat jo moatte hawwe . 3/4 cup cornmeal, stien of wetter, as it mooglik …
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Old-Fashioned Southern Spoon Bread Recipe. by Diana Rattray; Share on Facebook Share on Twitter. Spoonbread ass e Besenheet Maisstock, deen Dir mat engem Löffel schaarf. Et gëtt ugeholl datt et onheemlech amerikanesch Herkunft ass, an et gouf populär ëm d'Wende vum Joerhonnert. Laut dem Encyclopedia of American Food and Drink gouf de Begrëff eréischt am …
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