Maple Spoon Bread Food

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!

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.

MAPLE SPOON BREAD

Steps:

• For the spoon bread:.
• Preheat the oven to 325°F.
• Combine all the ingredients in a large bowl. Divide evenly between aluminum tins or individual ramekins, then cover with maple topping. Bake until the centers are firm, approximately 8-10 minutes.
• For the Maple Topping: Combine syrup and melted butter.
• For the Maple Sauce: Combine cream and syrup.
• For the apple topping: Peel and slice the apple. Heat a small sauté pan and add butter, apples and sugar. Sauté until it reaches a medium caramel color.
• To finish: Unmold the spoon bread, top with the maple sauce and finish with warm apples.

KENTUCKY SPOON BREAD

Steps:

• In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

MAPLE OAT BREAD

Steps:

• Preheat oven to 350°F Lightly spray a 9x5 loaf pan with cooking oil.
• Combine the soy milk and vinegar (or lemon juice) and allow to sour for about 10 minutes.
• In a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk together until blended.
• In a medium bowl whisk the egg whites with the oil until smooth. Whisk in the maple syrup, brown sugar, and soured soy milk. Stir in the oats. Add pecans or dried cranberries, if using.
• Add wet ingredients to dry and stir with a wooden spoon until just combined.
• Pour into pan, smooth top, and bake until golden brown and a tester inserted into center of loaf comes out clean, about 1 hour.
• Cool on rack in pan for 10 minutes, then turn out of pan onto rack and cool completely before slicing.
• This bread freezes beautifully!