OLD-FASHIONED SPOON BREAD
Steps:
- Heat oven to 350°F. Grease 2-quart casserole dish. Set aside.
- Combine 2 cups milk and cornmeal in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-11 minutes or until all milk is absorbed and mixture is of cooked cereal consistency. Remove from heat. Add 2 tablespoons butter, baking powder and salt; stir until well mixed and butter is melted. Beat in egg yolks and remaining milk with whisk until smooth. Transfer to bowl; set aside.
- Beat egg whites in another bowl at high speed, scraping bowl often, 1-2 minutes or until stiff peaks form. Gently stir into cornmeal mixture until smooth and no lumps remain.
- Carefully pour into prepared pan. Bake 40-50 minutes or until golden brown and top springs back when touched lightly in center.
- Stir together all maple butter ingredients in bowl; serve with warm spoon bread.
Nutrition Facts : Calories 290 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 125 milligrams, Sodium 380 milligrams, Carbohydrate 24 grams, Fiber 0 grams, Sugar grams, Protein 7 grams
SOUTHERN SPOON BREAD
Southern Spoon Bread is a must in the South. This recipe will quickly become one of your favorites.
Provided by The Southern Lady
Categories Side Dish
Number Of Ingredients 6
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.
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 :
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
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