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
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
BUTTERMILK "SPOON" BREAD - ARM AND HAMMER RECIPE
This is a recipe that appeared in a 1949 Arm and Hammer Baking Soda Cookbook. I can't wait to try it with some butter, honey, or even maple syrup (maple syrple at our house). Great for breakfast with milk and fruit; or lunch, and dinner as a side dish.
Provided by Julie Madawi
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400 degrees F. Combine salt and corn meal. Add slowly to boiling water while stirring constantly to prevent lumping.
- 2. Add 1 1/2 cups of the buttermilk to cornmeal mixture; mix well. Add eggs and melted shortening. Stir until well blended.
- 3. Dissolve soda in remaining 1/2 cup of vinegar and milk. Add to corn meal mixture and stir until completely blended. Pour into greased 1 1/2-quart casserole.
- 4. Bake for 1 hour. Serve immediately with a spoon.
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 :
TRADITIONAL APPALACHIAN SPOON BREAD
Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!
Provided by GagesMom2
Categories Bread Quick Bread Recipes
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220 calories, Carbohydrate 23.4 g, Cholesterol 143.1 mg, Fat 10.1 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5 g, Sodium 514.6 mg, Sugar 7.7 g
BUTTERMILK PANCAKES - ARM AND HAMMER RECIPE
This is a recipe I have been using for over 25 years! Love how simple and easy it is, and tasty, too. Makes about 15 medium pancakes.
Provided by Julie Madawi @Julie_Madawi
Categories Pancakes
Number Of Ingredients 7
Steps:
- Sift flour, soda, sugar, and salt together.
- Combine eggs, buttermilk, and melted shortening; mix well. Add to dry ingredients and stir only until smooth. Allow to sit for a few minutes to moisten the flour and thicken while your griddle heats up.
- Pour batter from tip of large spoon or from pitcher onto large heated frying pan or griddle. When underside is browned and before bubbles burst on top, turn and brown second side.
- NOTE: Pancake batter will be fluffier if all ingredients are close to room temperature.
- Lemon Poppyseed version: Rub two tablespoons fresh lemon zest into sugar; add two tablespoons fresh lemon juice and two tablespoons Poppyseeds to batter.
BUTTERMILK SPOON BREAD
Provided by Bruce Aidells
Categories Bread Milk/Cream Egg Side Bake Christmas Cornmeal Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Whisk eggs and cream in large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes. Gradually whisk hot cornmeal into egg mixture. Transfer batter to prepared dish. Bake uncovered until golden on top and gently set in center, about 30 minutes. Let stand 10 minutes. Serve warm, directly from dish.
BUTTERMILK QUICK ROLLS - ARM AND HAMMER RECIPE
Another treasured recipe from the Arm and Hammer Baking Soda Cookbook. Easy, tasty yeast rolls for any time.
Provided by Julie Madawi
Categories Other Breads
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450 degrees. Sift flour, baking soda, salt and sugar together; cut in shortening.
- 2. Soften yeast in lukewarm water. Heat buttermilk to lukewarm and combine with yeast.
- 3. Add liquid to dry ingredients gradually and stir only until flour is blended. Dough should be as soft as can be handled.
- 4. Turn onto lightly floured board; knead gently one minute. Shape as desired. Place on lightly greased baking pan. Let rise about one hour or until double in bulk, in a warm place (90 to 95 degrees F.).
- 5. Bake about 15 minutes, or until browned.
BUTTERMILK BISCUITS - ARM AND HAMMER RECIPE
I cannot tell you the number of times I have made these biscuits! Right now, I have the joy of sharing these family recipes while visiting with my grandchildren here in Texas. I like to pat the dough into a square and cut them in a grid pattern; that way no dough is wasted and you don't have to reroll the dough. These...
Provided by Julie Madawi
Categories Biscuits
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Sift flour, soda, and salt together. Cut in shortening. Add buttermilk and stir lightly. Turn onto floured board and knead lightly.
- 3. Pat or roll out to 1/2 inch thickness. Cut out biscuits; place on baking sheet or in iron skillet. Group biscuits together, touching sides for soft sided biscuits.
- 4. Bake for 12 to 15 minutes or until nicely browned.
- 5. NOTE: If dough is too dry, add small amount of buttermilk at a time until all of the flour mixture forms a ball. You may brush the tops of the biscuits before baking with melted butter or milk/cream to enhance browning.
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