Spoon Bread Recipes

SPOON BREAD

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.

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.

KENTUCKY SPOON BREAD

Steps:

• Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
• Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
• Preheat the oven to 375 degrees F (190 degrees C).
• Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
• Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.

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.

SPOON BREAD

Steps:

• Grease 2 quart casserole, set oven to 325 degrees.
• Cook corn meal with 2 cups of the milk until thickened.
• Remove from heat and add salt, baking powder, butter, and 1 cup milk.
• Add beaten egg yolks.
• Fold in stiff-beaten egg whites.
• Bake about 1 hour.
• Serve in warm dishes and top with butter.

KENTUCKY SPOON BREAD

Steps:

• In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and 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!

SPOON BREAD

Steps:

• Preheat oven to 375 degrees.
• Scald milk (do not boil).
• Stir in butter, cornmeal and salt.
• Cook stirring constantly.
• Until cornmeal comes away from sides of pan and thickens.
• Set aside to cool to lukewarm.
• Add beaten egg yolks.
• Mix throughly.
• Fold in stiffly beaten egg whites.
• Mix gently but throughly.
• Pour into greased and floured 2-quart baking dish.
• Bake 1 hour or until top is golden brown.
• Serve immediately.

SPOON BREAD

Steps:

• Put yeast in 1/2 cup warm water to which 1 teaspoons sugar is added. leave 10 minutes.
• Pour 1 1/2 cups boiling water over oatmeal. Add 3 tablespoons butter, 2 tablespoons brown sugar, 1/2 cup molasses and 1 teaspoons salt. Mix and leave until lukewarm.
• Add yeast mixture. Put some flour in before yeast and 1/4 cup warm water. Add remainder of flour; mix with a spoon.
• Spoon into cans. Let rise 1 1/2 hours or until double in bulk.
• Bake at 350F for 50-6- minutes.