BAKED SPOON BREAD
This is an old southern dish that's good for holiday gatherings and family get-togethers. I love this recipe because it has such wonderful flavors in it, and I would serve it with fried chicken and green beans with sauteed sweet peppers.
Provided by Icewing Shadowdragon
Categories Side Dish Casseroles
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
- Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
- Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
- Bake in the preheated oven until golden and puffed, about 35 minutes.
Nutrition Facts : Calories 415 calories, Carbohydrate 27.4 g, Cholesterol 210.3 mg, Fat 30.7 g, Fiber 1 g, Protein 8.7 g, SaturatedFat 18 g, Sodium 418 mg, Sugar 5.7 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 :
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
SPOON BREAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 4 servings
Number Of Ingredients 8
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.
SPOON BREAD TAMALE BAKE
"This is a favorite comfort food for my family on winter nights-and all year round! Make it ahead for convenience, then pop in the oven to bake about an hour before dinner," suggests Marjorie Mersereau of Corvallis, Oregon.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray., In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened., Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned.
Nutrition Facts : Calories 331 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 754mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
SPOON BREAD
This is an old-Fashioned bread that has been around for as long as I can remember - you need 3 juice cans (48oz) - this is going to be your baking tins - the recipe is so good!!
Provided by Chef mariajane
Categories Yeast Breads
Time 50m
Yield 3 spoon breads
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1076.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 30.5, Sodium 891.4, Carbohydrate 210.5, Fiber 7.9, Sugar 42.2, Protein 24.3
SPOONBREAD
Steps:
- Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
- Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.
SPOONBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal.
- In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat. While whisking constantly, gradually pour in the cornmeal and salt. Lower the heat and simmer, while whisking, until thickened, about 3 minutes. Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one. Whisk in the baking powder, chives, and cayenne.
- In a clean non-reactive bowl, whip the egg whites to soft peaks. Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Serve immediately as a side dish or as a main course with tomato salad.
- In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper, if needed. Set aside for 5 minutes to allow the flavors to come together. Serve.
- Yield: 4 servings
- Copyright 2001 Television Food Network, G.P. All rights reserved
DAISY'S SPOON BREAD
This heirloom recipe was given to Kathy by her grandmother. It's best when served right from the oven.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Generously butter 10-cup soufflé dish. Bring milk almost to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal and stir until very thick, about 2 minutes. Remove from heat. Whisk in sugar, baking powder and salt. Season with pepper. Add egg yolks and corn and blend well. Beat egg whites in large bowl until stiff but not dry. Fold whites into cornmeal mixture.
- Transfer batter to prepared dish. Bake until spoon bread is just firm in center, about 40 minutes. Serve.
SPOON BREAD WITH SOUR CREAM AND CHEESE
Provided by Sue McClendon
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and grease a 1-quart baking dish.
- Chop onion and finely chop garlic. In a large bowl whisk together cornmeal, baking powder, salt, onion, and garlic. In a saucepan bring milk to a bare simmer over moderate heat and add in a slow stream to cornmeal mixture, whisking. Cool mixture 5 minutes.
- In a small bowl whisk eggs lightly and add to warm cornmeal mixture in a slow stream, whisking. Whisk in butter until melted and transfer mixture to baking dish. Stir sour cream well and gently drop by spoonfuls evenly on batter, letting it sink in. Sprinkle Cheddar evenly over batter and bake spoon bread in middle of oven 40 minutes, or until a knife inserted in center comes out clean.
- Serve spoon bread immediately.
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