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
SOUTHERN SPOON BREAD
Southern Spoon Bread is a must in the South. This recipe will quickly become one of your favorites.
Provided by The Southern Lady
Categories Side Dish
Number Of Ingredients 6
Steps:
- Heat the milk on top of the stove until hot (do not boil).
- 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.
SOUTHERN SPOON BREAD
Spoon bread is a southern staple and classic here in Kentucky! Think grits meet cornbread in all the right ways. The ultimate southern comfort food.
Provided by Heather
Categories Bread
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- In a large saucepan, add the cornmeal and milk and place on the stove on medium heat. Whisk continually until thick, about 10-15 minutes.
- Once thick, remove from the heat and all the butter, salt, and baking powder. Whisk until mixed.
- Slowly add the beaten eggs to the cornmeal mixture until everything is incorporated together.
- Pour into a greased 1 1/2 quart baking dish.
- Place in the oven and bake for 45 minutes.
- Remove and serve immediately hot out of the oven. Best enjoyed with a pad of butter on each serving!
Nutrition Facts : ServingSize 1 scoop, Calories 205 calories, Sugar 6.4 g, Sodium 531.6 mg, Fat 11.2 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 18.6 g, Fiber 1.2 g, Protein 8.3 g, Cholesterol 116.6 mg
SPOON BREAD: A SOUTHERN CLASSIC
Provided by Claudia Gomez
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Begin the corn spoon bread recipe by preheating your oven to 350°F.
- Prepare your cast iron skillet by thoroughly greasing your pan with butter. (We suggest a 10-inch skillet for this cast iron recipe.)
- Pour your cornmeal into a large mixing bowl and add in a teaspoon of salt.
- Slowly pour in 1 cup of boiling water into the cornmeal, whisking the mixture as you go.
- Keep whisking until the cornmeal is smooth and free of any lumps.
- Add in your melted butter and allow the mixture to cool down before continuing.
- When it's cool enough, pour in the milk and whisk it into the mixture.
- Crack your two large eggs into a separate bowl, and whisk them.
- Once whisked, whisk the eggs again into the cornmeal mixture and add the baking powder.
- Pour your batter into the cast iron skillet, then place it in the center of the preheated oven for 35 min.
- Remove the spoon bread when it's a golden brown color and serve hot!
Nutrition Facts : ServingSize 6
OLD FASHIONED SPOON BREAD
As a child growing up with a southern born mixed heritage grandmother we had the pleasure of experiencing all of her wonderful soulful recipes. From Sweet Potatoe Biscuits to Sweet Potato Pone. To Corn pudding to turnip greens with turnips. Soooo many love filled dishes all passed down through the generations. One of my...
Provided by Kadijah James
Categories Savory Breads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350° and gather your ingredients.
- 2. Grease an 8-inch baking dish or 1 1/2-quart casserole or a small cast iron pan.
- 3. Mix cornmeal and salt in a mixing bowl ( add the baking powder until step 7).
- 4. Gradually add the boiling water while whisking out the lumps. Add the melted butter and stir to blended. Let the mixture rest for about 5 minutes.
- 5. Whisk the milk into the cornmeal mix
- 6. In a small bowl, beat the eggs thoroughly.
- 7. Whisk the beaten eggs into the cornmeal mixture along with baking powder. Blend well with a whisk or electric mixer. (Preferably a whisk as you dont want to over work the batter)
- 8. Turn the batter into the prepared baking dish.
- 9. Bake for about 35 minutes, or until set and lightly browned.
- 10. Once out of the oven top with butter and honey while hot. Serve hot with lots of butter. Enjoy!!!!
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
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 :
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