Old Virginia Spoonbread Recipes

OLDE TAVERN SPOON BREAD

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.

VIRGINIA SPOON BREAD

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.

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

TRADITIONAL APPALACHIAN SPOON BREAD

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.

OLD VIRGINIA SPOONBREAD

Steps:

• Combine and sift cornmeal, flour, baking powder, salt and sugar. Stir in eggs and milk. Melt lard and butter in a baking dish and pour in batter. Cook 45 minutes in a 350 degree oven.

VIRGINIA SPOONBREAD (OR SPOON BREAD)

Steps:

• 1. Pour boiling water over cornmeal in a bowl which can withstand the heat. Stir and wait for it to cool, at least 30 minutes. Grease a pie plate with lard (or butter) and set aside.
• 2. Preheat oven to 350F. Combine soaked cornmeal with all remaining ingredients and stir well. Put into pie plate and bake, stirring every five minutes or so or until desired consistency.
• 3. Some people add a few tablespoons of milk each time they stir and bake for a longer time. It just depends on what consistency you prefer and it also helped to keep the bread from getting too hard and dry when wood was the oven's source of heat!

OLD VIRGINIA SPOONBREAD

Steps:

• 1. In a casserole dish, melt butter.
• 2. Scald meal with boiling water.
• 3. Add beaten eggs and buttermilk combined with baking soda, salt, & baking powder. Beat 1 min.
• 4. Pour in melted butter.
• 5. Pour mixture into hot casserole dish & bake at 375 for 20-25 minutes, until brown. Serve immediately.

SPOONBREAD

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.

VIRGINIA SPOON BREAD

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.