Quick Spoon Bread Food

SPOON BREAD

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

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.

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.

SPOON BREAD

Steps:

• Grease 2 quart casserole, set oven to 325 degrees.
• Cook corn meal with 2 cups of the milk until thickened.
• Remove from heat and add salt, baking powder, butter, and 1 cup milk.
• Add beaten egg yolks.
• Fold in stiff-beaten egg whites.
• Bake about 1 hour.
• Serve in warm dishes and top with 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.

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.

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.