Southern Spoon Bread Recipes

SOUTHERN SPOON BREAD

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.

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.

SPOON BREAD

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.

SPOON BREAD: A SOUTHERN CLASSIC

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!

SOUTHERN SPOON BREAD

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

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.

OWENDAW - SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 350F and butter a 11 x 8 pan.
• Add butter and eggs to hot hominy grits.
• Add milk gradually; then corn meal and salt.
• The batter should be the consistency of thick boiled custard.
• Add more milk if the batter becomes too thick.
• Bake for 35 to 45 minutes or until golden brown.
• Like all spoon breads, serve from the pan very hot with plenty of butter.

SOUTHERN SPOON BREAD

Steps:

• Stir together the corn meal, baking powder and salt.
• Pour the beaten eggs and melted butter into a greased casserole dish and stir together.
• Heat the milk in a medium sized saucepan until it starts to boil.
• Sprinkle in the dry ingredients, and stir well; continue cooking and stirring for 2-3 minutes as mixture thickens.
• Mix cornmeal mixture with the butter and eggs in the casserole dish.
• Bake in a preheated 425 degree oven for 25-30 minutes.
• Serve hot from the dish--spoon bread is soft, so use a spoon to serve.

SOUTHERN SPOON BREAD

Steps:

• Stir cornmeal into rapidly boiling milk. Cook until very thick, stirring constantly.
• Remove from fire, add butter, and let cool.
• Add the well-beaten eggs, salt, and baking powder.
• Beat the mixture until smooth.
• Pour into a well-greased casserole dish.
• Bake at 375 degrees for 45 minutes.