JEFFERSON'S SPOON BREAD
From the cookbook "Specialties of the House". A cookbook from the Kenmore Museum (the nation's oldest museum house) in Fredericksburg, Virginia.
Provided by Miss Annie
Categories Breads
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the milk in a double boiler and scald.
- Stir in the dry ingredients and continue to stir until thickened.
- Let cool 1 hour.
- Preheat oven to 400°F.
- Beat eggs and stir into the cornmeal mixture with the butter.
- Place in a baking dish and bake for 30 minutes, or until brown.
THOMAS JEFFERSON SPOON BREAD
Make and share this Thomas Jefferson Spoon Bread recipe from Food.com.
Provided by Lori 13
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the cornmeal, salt and sugar.
- Heat milk in a double boiler.
- Whisk in mix to blend.
- Cook slowly, whisking very often, until thickened.
- Heat oven 400.
- Remove pot from heat. Whisk in eggs quickly.
- Pour into a sprayed baking dish.
- Bake 30 minutes.
- YUM!
Nutrition Facts : Calories 497, Fat 22.6, SaturatedFat 12.5, Cholesterol 178.8, Sodium 748.8, Carbohydrate 52.1, Fiber 2.2, Sugar 3.5, Protein 22.8
KENTUCKY SPOON BREAD
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
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.
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