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
SOUTHWESTERN SPOON BREAD
This recipe is from Creative Cook's Kitchen publication. MAIN DISH IDEA: To turn this into a main dish, add some cooked chopped chorizo sausage or leftover diced beef, chicken or pork to the batter. For single servings, spoon batter into mini casserole dishes and reduce baking time. SPICE IT UP: Turn up the heat by adding a pinch of chili powder to the batter. VARIATIONS: Make it Tex-Mex by serving it with chili. Make it Southern by serving it with Fried Chicken instead of biscuits.
Provided by DoveChocolatierinKY
Categories Breads
Time 55m
Yield 1 cornbread, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a medium casserole dish.
- In a large saucepan, bring water to a boil over high heat, then reduce to low heat.
- In a small bowl, combine the next 6 ingredients, then whisk the mixture into the hot water.
- Cook, stirring constantly, until mixture thickens and bubbles, about 5 minutes.
- Stir in butter.
- In a small bowl, whisk egg yolks.
- Then, whisk half-and-half mixture, a little at a time, into the egg yolks.
- Whisk egg yolk mixture into the saucepan.
- Cook over low heat, stirring constantly, until mixture bubbles again, about 2 minutes, then remove from heat.
- In a large bowl, whisk egg whites until stiff peaks form. Fold egg whites into half-and-half mixture. Try to use a rubber spatula to do this, and fold until just blended.
- Pour mixture into prepared casserole dish, and bake until golden brown,about 40 minutes. A knife inserted into center should come out clean.
Nutrition Facts : Calories 272.7, Fat 18.7, SaturatedFat 10.3, Cholesterol 183.7, Sodium 522.9, Carbohydrate 19.3, Fiber 1.8, Sugar 1, Protein 7.9
OLD-FASHIONED SOUTHERN SPOON BREAD
Spoon bread has a long history and has a similar texture to a soufflé. It is served with a spoon, hence its name.
Provided by Diana Rattray
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 610 mg, Sugar 2 g, Fat 9 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
SOUTHWESTERN SPOON BREAD
The spoon bread (corn bread pudding) you love with a kick!
Provided by Marcie Frazee
Categories Other Side Dishes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375°F.
- 2. Mix all ingredients, and pour into a 9x9 baking dish that has been sprayed with cooking spray.
- 3. Bake 35-40 minutes, or until toothpick inserted in the middle of the spoon bread comes out clean.
- 4. Serve and enjoy!
SOUTHWESTERN CHICKEN PIE WITH CHEDDAR-SPOON-BREAD CRUST
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 23
Steps:
- For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
- Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
- Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 14 grams, Carbohydrate 59 grams, Fat 28 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 10 grams, Sodium 1803 milligrams, Sugar 12 grams, TransFat 0 grams
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