Southern Spoonbread Food

SOUTHERN SPOON BREAD

Steps:

• Heat the milk on top of the stove until hot (do not boil).
• Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes.
• While the cornmeal is cooking separate the eggs into two different bowls. Beat egg yolks and egg whites separately. Make sure you beat whites until stiff.
• Once cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon mix. Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked.

SOUTHERN SPOON BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a large saucepan, add the cornmeal and milk and place on the stove on medium heat. Whisk continually until thick, about 10-15 minutes.
• Once thick, remove from the heat and all the butter, salt, and baking powder. Whisk until mixed.
• Slowly add the beaten eggs to the cornmeal mixture until everything is incorporated together.
• Pour into a greased 1 1/2 quart baking dish.
• Place in the oven and bake for 45 minutes.
• Remove and serve immediately hot out of the oven. Best enjoyed with a pad of butter on each serving!

SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 375 degrees.
• Oil a 1-3/4 quart baking dish.
• Combine cornmeal and salt in a medium saucepan.
• Gradually stir in milk, making a smooth mixture.
• Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
• Remove from heat.
• Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
• Mix well.
• In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
• Fold into cornmeal mixture, gently but thoroughly.
• Spoon mixture into prepared pan.
• Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
• Serve right away.

SOUTHERN SPOONBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with 2 tablespoons of the butter.
• Combine the milk, water, salt and the remaining 4 tablespoons butter in a medium saucepot; bring to a boil. Add the cornmeal in a steady stream while whisking rapidly. Continue stirring until the mixture returns to a simmer. Reduce the heat and simmer, stirring occasionally, until the mixture is very thick, 6 to 10 minutes. Remove the pot from the heat, stir in the cheese and add hot sauce to taste.
• Crack the eggs into a small bowl and beat with a whisk. Add 1 cup of the hot cornmeal mixture to the eggs and whisk together to warm the eggs and prevent them from curdling when added to the pot. Continue adding spoonfuls of the hot cornmeal mixture to the bowl of eggs until it's warm to the touch; then whisk the egg mixture back into the pot. Stir in the chopped chives.
• Transfer the cornmeal mixture to the prepared baking dish. Place in the oven for 30 to 40 minutes; or until puffed and lightly browned. Cool slightly before garnishing with chives and serving. This may also be baked in advance and reheated before serving.

SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 350F and butter an 8" baking dish.
• Sift corn meal and mix with boiling water, stirring until smooth and free from lumps.
• Add salt, butter and milk.
• Separate eggs; beat whites until light, yolks until light.
• Add eggs to batter.
• Pour batter in prepared dish and bake 45 minutes.
• This dish should be served in the same dish as it is baked inches.