B O Maryland Spoon Bread Recipes

B & O MARYLAND SPOON BREAD

Steps:

• Put the corn meal, bacon drippings, sugar, and salt into a baking dish. Pour the boiling water over them gradually and beat well. When the mixture is cool add the beaten egg, milk, and the baking soda, plus the 1 tsp cold water. Beat the whole mixture well. Bake in a deep dish for 20 minutes in a preheated 350 degree F oven.

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.

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.

CORN SPOON BREAD

Steps:

• Preheat the oven to 375°F. Butter an ovenproof casserole or round 2-quart soufflé mold.
• To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes. Season with salt and pepper.
• Transfer the mixture to a large bowl. Add the corn kernels, chives, and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.
• To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
• Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula. Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 40 minutes. Serve immediately while puffed and risen.