Owendaw Southern Spoon Bread Recipes

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.

OWENDAW - SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 350F and butter a 11 x 8 pan.
• Add butter and eggs to hot hominy grits.
• Add milk gradually; then corn meal and salt.
• The batter should be the consistency of thick boiled custard.
• Add more milk if the batter becomes too thick.
• Bake for 35 to 45 minutes or until golden brown.
• Like all spoon breads, serve from the pan very hot with plenty of butter.