In the realm of Southern cuisine, spoon bread reigns supreme as a delectable cornbread-like dish. This culinary treasure, often referred to as "spoonbread mix in Virginia," boasts a rich history and a tantalizing taste that has captivated hearts for generations. Its unique name stems from the traditional method of serving, where the batter is poured directly from a spoon onto a hot greased pan, resulting in fluffy, golden-brown rounds that can be easily scooped up with a spoon. Our curated collection of spoon bread recipes takes you on a culinary journey, showcasing the versatility of this beloved dish. From classic spoon bread to creative variations infused with flavors like cheese, bacon, and jalapeños, our recipes offer something for every palate. Embark on this delightful adventure and discover the magic of spoon bread, a Southern staple that promises to warm your soul and tantalize your taste buds.
Let's cook with our recipes!
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
VIRGINIA SPOON BREAD
Provided by Caroline Belk
Categories Bread Dairy Egg Side Bake Cornmeal Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Butter 6-cup soufflé dish. Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Whisk until mixture is very thick, about 1 minute. Remove from heat. Mix in butter, then milk, salt and pepper. Cool 10 minutes. Mix in egg yolks. Beat white in medium bowl until stiff but not dry. Fold whites into lukewarm cornmeal mixture in 2 additions.
- Transfer batter to prepared dish. Bake until puffed, golden on top and set in center, about 35 minutes. Serve hot.
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
VIRGINIA SPOON BREAD
This is an old Southern side dish. It's very yummy. I like to add a little butter and sprinkle it with a bit of sugar.
Provided by Miss Erin C.
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
CHRISTIANA CAMPBELL'S TAVERN SPOON BREAD
I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!
Provided by Julesong
Categories Quick Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In the bowl of an electric mixer, combine the cornmeal, salt, and sugar.
- With the mixer on medium low speed, add the boiling water and butter into the bowl and mix for about 5 minutes.
- Add milk and beaten eggs and allow to mix for another 5 minutes; stop mixer and allow mixture to cool for about 5 minutes.
- Turn the mixer on low and add the baking powder and mix until well incorporated.
- Pour mixture into a buttered skillet or 2-quart casserole and bake for 30 to 45 minute an the center has set.
- Serve immediately.
Nutrition Facts : Calories 241.7, Fat 10.5, SaturatedFat 5, Cholesterol 159.7, Sodium 394.1, Carbohydrate 29.2, Fiber 2.2, Sugar 2.5, Protein 8.7
Tips:
- Use fresh ingredients. Fresh cornmeal, buttermilk, and eggs will give your spoon bread the best flavor and texture.
- Don't overmix the batter. Overmixing will make the spoon bread tough.
- Bake the spoon bread until it is golden brown and a toothpick inserted into the center comes out clean.
- Serve the spoon bread warm with butter, honey, or syrup.
Conclusion:
Spoon bread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. Try experimenting with different types of cornmeal, buttermilk, and eggs to create your own unique spoon bread recipe. With its creamy texture, savory flavor, and hint of sweetness, spoon bread is a Southern comfort food that is sure to please everyone at your table.
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