Best 12 Old Dominion Spoon Bread Recipes

VIRGINIA SPOON BREAD

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!

VIRGINIA SPOON BREAD

Steps:

• Mix salt with cornmeal, cut in shortening.
• Slowly pour boiling water into mixture, stirring as you pour.
• Beat the eggs with the milk, stir into cornmeal mixture.
• Add baking powder and blend all ingredients well.
• Grease a casserole dish generously and pour in the mixture.
• Bake at 350F for 30 minutes, stirring 2-3 times before the mixture congeals Serve hot from the casserole with a spoon.

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.

OLD DOMINION SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9x9-inch baking dish with non-stick cooking spray.
• Place cornmeal in pot.
• Pour boiling water over cornmeal, stirring to moisten.
• Cook cornmeal over low heat for 5 minutes stirring frequently, to form a "mush".
• Add salt, baking powder, baking soda, eggs, and buttermilk.
• Stir to mix well.
• **When you add baking soda and baking powder, this mixture will foam up, so be sure to use a larger pot than you think you'll need.
• **Immediately pour batter into prepared 1-1/2 quart casserole casserole.
• Bake 50-60 minutes or until set in the middle and lightly browned on top.

OLD FASHIONED SPOON BREAD

Steps:

• 1. Preheat the oven to 350° and gather your ingredients.
• 2. Grease an 8-inch baking dish or 1 1/2-quart casserole or a small cast iron pan.
• 3. Mix cornmeal and salt in a mixing bowl ( add the baking powder until step 7).
• 4. Gradually add the boiling water while whisking out the lumps. Add the melted butter and stir to blended. Let the mixture rest for about 5 minutes.
• 5. Whisk the milk into the cornmeal mix
• 6. In a small bowl, beat the eggs thoroughly.
• 7. Whisk the beaten eggs into the cornmeal mixture along with baking powder. Blend well with a whisk or electric mixer. (Preferably a whisk as you dont want to over work the batter)
• 8. Turn the batter into the prepared baking dish.
• 9. Bake for about 35 minutes, or until set and lightly browned.
• 10. Once out of the oven top with butter and honey while hot. Serve hot with lots of butter. Enjoy!!!!

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.

JIFFY SPOON BREAD

Steps:

• Mix all together except cheese.
• Spread evenly in a greased 9x13-inch pan.
• Bake at 350° degrees for 35 minutes.
• Remove from oven.
• Sprinkle cheese on top.
• Return to oven and bake for 10 more minutes, or until cheese melts.

BACON & ONION TWO-CHEESE SPOON BREAD

Steps:

• Preheat oven to 375°F.
• Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat.
• When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk.
• Cool 3 minutes or until thickened and smooth, stirring constantly.
• Transfer cornmeal mixture to a large bowl.
• Add yolks; stirring with a whisk.
• Let mixture stand 10 minutes.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add onion and saute 6-10 minutes or until tender.
• Add onion and bacon to cornmeal mixture.
• Stir cheeses into cornmeal mixture.
• Add salt and pepper now.
• Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat).
• Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture.
• Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray.
• Bake for 50 minutes or until golden brown, and just set in center.
• DO NOT KEEP OPENING OVEN.
• Serve immediately.
• *Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory.
• **I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful.

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:

• 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.

LADY BIRD JOHNSON'S SPOON BREAD

Steps:

• Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush.
• Remove from heat and add balance of milk and well-beaten eggs.
• Stir in salt, baking powder and melted butter .
• Bake in 2 quart greased casserole for 30 minutes at 350 degrees.

JIFFY SPOON BREAD

Steps:

• Preheat oven to 350 degrees. Prepare a 9x13 glass baking dish by spraying it with cooking spray.
• Pour the Jiffy mix into a mixing bowl.
• In another bowl, whisk the sour cream until soft. Mix in the butter, corn, and buttermilk.
• Add the wet ingredients to the Jiffy mix and stir until just blended.
• Pour the mix into the baking dish and bake at 350 degrees for 50 minutes, until it's just starting to brown on top.