Old Dominion Spoon Bread Food

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.

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.

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:

• 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.

BAKED SPOON BREAD

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.

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.

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.

OLD DOMINION CAKE

Steps:

• Preheat oven to 325ºF and set oven rack in middle level.
• Butter and flour a 10 inch Bundt pan.
• Beat the butter with the sugar and vanilla until light; about 4 minutes.
• Add the eggs, one at a time, beating well after each addition.
• In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
• Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
• Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
• Stir in the hazelnuts and coconut.
• Pour the batter into the prepared pan and smooth top of batter.
• Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
• Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
• Finish cooling completely at room temperature.
• Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
• Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
• If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.

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.