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
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.
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
VEGETABLE SPOON BREAD
This pudding-like bread is made with a corn muffin mix, eggs, sour cream, cream-style corn, spinach and cheese for a savory side-dish casserole.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Beat eggs lightly in large bowl. Add spinach, corn, sour cream and butter; mix well. Add muffin mix and cheese; stir just until muffing mix is moistened.
- Pour into greased 9x5-inch loaf pan.
- Bake 1 hour or until golden brown. Cool slightly.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
VEGETABLE SPOON BREAD
Make and share this Vegetable Spoon Bread recipe from Food.com.
Provided by nvermd
Categories Corn
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring to a boil, corn, onion, pepper strips and water.
- Cover and simmer for 5 minutes.
- Add zucchini, tomatoes, cheese and cornmeal, then set aside.
- Beat eggs slightly; stir in milk, salt, pepper and a couple of dashes of hot pepper sauce.
- Stir into vegetable mixture.
- Pour into a greased 1 1/2 quart casserole.
- Bake, uncovered, at 350 degrees for 40 minutes until set.
- Let stand for 5 minutes before serving.
CHEESY-VEGETABLE SPOON BREAD
Sharp cheddar cheese and frozen mixed vegetables add color and flavor to this traditional puddinglike side-dish casserole.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 9 (2/3-cup) servings.
Number Of Ingredients 10
Steps:
- Add boiling water to cereal in large bowl; stir until thickened. Let stand 5 minutes. Gradually add milk, stirring until well blended. Add 2 of the egg yolks, garlic and pepper; mix well. (Save remaining 2 egg yolks for another use.) Stir in baking powder. Add cheese, mixed vegetables and bell pepper; mix well. Set aside.
- Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; gently stir into cereal mixture. Pour into greased 2-quart casserole.
- Bake at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
GARDEN VEGETABLE BREAD
Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,
Nutrition Facts :
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