Best Citified Spoon Bread Recipes

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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

JIFFY SPOON BREAD



Jiffy Spoon Bread image

Make and share this Jiffy Spoon Bread recipe from Food.com.

Provided by Karen..

Categories     Quick Breads

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 (16 ounce) can whole kernel corn
1 (16 ounce) can creamed corn
2 eggs, slightly beaten
1/2 cup margarine, melted
8 ounces sour cream
8 ounces cheddar cheese, shredded

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.

Nutrition Facts : Calories 306, Fat 17.8, SaturatedFat 8, Cholesterol 61.6, Sodium 598, Carbohydrate 29.6, Fiber 2.6, Sugar 7.2, Protein 9.4

TRADITIONAL APPALACHIAN SPOON BREAD



Traditional Appalachian Spoon Bread image

Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!

Provided by GagesMom2

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 ¾ cups milk
1 cup white cornmeal
2 tablespoons butter, softened
1 teaspoon salt
4 large eggs, separated
1 tablespoon white sugar
½ teaspoon cream of tartar
⅛ teaspoon cream of tartar
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
  • Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
  • Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
  • Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
  • Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 220 calories, Carbohydrate 23.4 g, Cholesterol 143.1 mg, Fat 10.1 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5 g, Sodium 514.6 mg, Sugar 7.7 g

SPOONBREAD



Spoonbread image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1 cup plus 1 tablespoon stone-ground cornmeal
2 1/2 cups half-and-half
3/4 teaspoon kosher salt
3 large eggs, separated
1 1/2 teaspoons baking powder
1 tablespoon thinly sliced chives
Pinch cayenne pepper
Tomato Salad with Herbs, recipe follows
1 tablespoon sherry wine vinegar
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1 1/2 pounds assorted vine-ripened heirloom tomatoes, cored and cut into 1/2-inch wedges
1/4 cup mixed minced fresh herbs, like parsley, basil, chives, tarragon, dill or mint
2 scallions (white and green), thinly sliced

Steps:

  • Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal.
  • In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat. While whisking constantly, gradually pour in the cornmeal and salt. Lower the heat and simmer, while whisking, until thickened, about 3 minutes. Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one. Whisk in the baking powder, chives, and cayenne.
  • In a clean non-reactive bowl, whip the egg whites to soft peaks. Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Serve immediately as a side dish or as a main course with tomato salad.
  • In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper, if needed. Set aside for 5 minutes to allow the flavors to come together. Serve.
  • Yield: 4 servings
  • Copyright 2001 Television Food Network, G.P. All rights reserved

KENTUCKY SPOON BREAD



Kentucky Spoon Bread image

This is a traditional Kentucky recipe. It's a popular side dish served all year long. If you've never tried spoon bread before, I think you'll find it's tasty and comforting.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 7

4 cups 2% milk
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 eggs, separated

Steps:

  • In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

OLDE TAVERN SPOON BREAD



Olde Tavern Spoon Bread image

Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness.

Provided by Stephanie Holt

Categories     Bread     Quick Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 6

3 cups milk
1 ¼ cups yellow cornmeal
3 eggs, beaten
1 teaspoon salt
1 ¾ teaspoons baking powder
2 tablespoons butter, melted

Steps:

  • Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  • Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.
  • Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 14.5 g, Cholesterol 56.5 mg, Fat 4.6 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 3.2 g

CITIFIED SPOON BREAD



Citified Spoon Bread image

Provided by Regina Schrambling

Categories     easy, side dish

Time 1h

Yield Four to 6 servings

Number Of Ingredients 8

2 1/2 cups milk
2 tablespoons butter
1/2 teaspoon salt
2 tablespoons snipped fresh chives
1/2 teaspoon dry mustard
2/3 cup coarse white cornmeal
1/4 cup freshly grated Parmesan
3 jumbo eggs, separated

Steps:

  • Heat the oven to 375 degrees. Generously butter a 2-quart souffle dish or shallow casserole.
  • Combine the milk, butter, salt, chives and mustard in a heavy saucepan. Over a medium flame, heat to a simmer. Gradually whisk in the cornmeal, blending until smooth. Slowly bring to a boil, stirring constantly, and cook for 1 minute while stirring. Remove from the heat, stir in the Parmesan and cool completely.
  • In a bowl, beat the egg yolks until light. Stir into the cooled cornmeal mixture. In a separate bowl, beat the egg whites until stiff peaks form. Gently but thoroughly fold the whites into the cornmeal mixture.
  • Spoon the mixture into the prepared dish. Bake for about 45 minutes, until just set. Serve hot, spooned directly from the dish onto the breakfast plate.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 349 milligrams, Sugar 6 grams, TransFat 0 grams

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