Virginia Spoonbread Or Spoon Bread Recipes

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SPOON BREAD



Spoon Bread image

This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 5

2 cups whole milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 large eggs, room temperature, separated

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.

Nutrition Facts :

OLD-FASHIONED SOUTHERN SPOON BREAD



Old-Fashioned Southern Spoon Bread image

Spoon bread has a long history and has a similar texture to a soufflé. It is served with a spoon, hence its name.

Provided by Diana Rattray

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

3/4 cup cornmeal (stone or water ground, if possible)
1 teaspoon salt
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup milk
2 teaspoons baking powder

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 610 mg, Sugar 2 g, Fat 9 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

Time 40m

Yield 4

Number Of Ingredients 7

3/4 cup cornmeal
1 teaspoon salt
2 tablespoons vegetable shortening
1 cup boiling water
2 eggs, well beaten
1 cup milk (whole milk or 2%)
2 teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F. Grease a 8x8 square baking dish. Combine the cornmeal, salt, and shortening in a heat-proof bowl. While stirring, add the boiling water and mix well until the cornmeal is well mixed. In another bowl, whisk together the eggs, milk, and baking powder. Whisk the egg mixture into the cornmeal mixture. Pour the spoon bread batter into the prepared baking dish. Place the dish in the oven and bake at 350 degrees F for 30-40 minutes or until golden brown. Remove from the oven and serve immediately.

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

This born-and-raised Virginia gal couldn't resist sharing a classic, easy side dish recipe for old fashioned Virginia Spoon Bread!

Provided by Blair Lonergan

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 cup boiling water*
1 cup cornmeal
2 eggs
1 teaspoon salt
2 teaspoons baking powder
1 cup milk, plus 3 tablespoons, divided
Optional, for serving: extra butter and honey!

Steps:

  • Place a medium baking dish (about 8 inches square) in a cold oven. Preheat oven to 400 degrees F. The dish will warm up while the oven heats.
  • Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition.
  • Add salt. Dissolve baking powder in 3 tablespoons of milk. Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
  • Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400 degrees F for 30 minutes. Serve spoon bread warm from the oven!

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 140 kcal, Carbohydrate 22 g, Protein 5 g, Fat 3 g, Cholesterol 56 mg, Sodium 430 mg, Fiber 2 g, Sugar 2 g

EASY SPOON BREAD



Easy Spoon Bread image

Provided by George Washington's Mount Vernon

Yield Serves 6

Number Of Ingredients 5

1 cup self-rising cornmeal
1 teaspoon shortening
1 teaspoon salt
1 cup milk
2 eggs, well beaten

Steps:

  • Preheat oven to 350 degrees. Combine the first three ingredients with 2 cups of water in a saucepan. Cook over medium heat until smooth and thick, stirring constantly. Stir in milk. Add eggs and beat well. Pour into greased baking dish. Bake 30 minutes or until set.

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

This is an old Southern side dish. It's very yummy. I like to add a little butter and sprinkle it with a bit of sugar.

Provided by Miss Erin C.

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1 tablespoon shortening
1 teaspoon salt
1 cup boiling water
2 cups milk
3 eggs
3 teaspoons baking powder

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.

VIRGINIA SPOONBREAD (OR SPOON BREAD)



Virginia Spoonbread (or Spoon Bread) image

Lately, I have noticed a boom in the popularity of this humble dish, so I will share this recipe from my husband's grandmother. She made it in a wood-cook stove up until the 80s when she finally gave in and got an electric stove. Sometimes we make an entire meal out of this spoonbread and fried apples. Yum! Note: Its gluten...

Provided by Amanda __

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 7

1 1/2 c boiling water
1 c cornmeal
1 egg
1 c sour milk or buttermilk
1 tsp baking soda
3/4 tsp salt
1 tsp lard (or butter)

Steps:

  • 1. Pour boiling water over cornmeal in a bowl which can withstand the heat. Stir and wait for it to cool, at least 30 minutes. Grease a pie plate with lard (or butter) and set aside.
  • 2. Preheat oven to 350F. Combine soaked cornmeal with all remaining ingredients and stir well. Put into pie plate and bake, stirring every five minutes or so or until desired consistency.
  • 3. Some people add a few tablespoons of milk each time they stir and bake for a longer time. It just depends on what consistency you prefer and it also helped to keep the bread from getting too hard and dry when wood was the oven's source of heat!

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

Provided by Caroline Belk

Categories     Bread     Dairy     Egg     Side     Bake     Cornmeal     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

2 cups water
1 cup yellow cornmeal
1/4 cup (1/2 stick) butter, room temperature
3/4 cup milk (do not use low-fat or nonfat)
1 1/2 teaspoons salt
3/4 teaspoon pepper
3 large eggs, separated

Steps:

  • Preheat oven to 400°F. Butter 6-cup soufflé dish. Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Whisk until mixture is very thick, about 1 minute. Remove from heat. Mix in butter, then milk, salt and pepper. Cool 10 minutes. Mix in egg yolks. Beat white in medium bowl until stiff but not dry. Fold whites into lukewarm cornmeal mixture in 2 additions.
  • Transfer batter to prepared dish. Bake until puffed, golden on top and set in center, about 35 minutes. Serve hot.

CHRISTIANA CAMPBELL'S TAVERN SPOON BREAD



Christiana Campbell's Tavern Spoon Bread image

I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!

Provided by Julesong

Categories     Quick Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups boiling water
1 1/2 cups milk
2 tablespoons butter, melted
4 eggs, beaten well
1 tablespoon baking powder

Steps:

  • Preheat oven to 375 degrees F.
  • In the bowl of an electric mixer, combine the cornmeal, salt, and sugar.
  • With the mixer on medium low speed, add the boiling water and butter into the bowl and mix for about 5 minutes.
  • Add milk and beaten eggs and allow to mix for another 5 minutes; stop mixer and allow mixture to cool for about 5 minutes.
  • Turn the mixer on low and add the baking powder and mix until well incorporated.
  • Pour mixture into a buttered skillet or 2-quart casserole and bake for 30 to 45 minute an the center has set.
  • Serve immediately.

Nutrition Facts : Calories 241.7, Fat 10.5, SaturatedFat 5, Cholesterol 159.7, Sodium 394.1, Carbohydrate 29.2, Fiber 2.2, Sugar 2.5, Protein 8.7

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