Best Martha Washington Spoon Bread Recipes

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SOUTHERN SPOON BREAD



Southern Spoon Bread image

Southern Spoon Bread is a must in the South. This recipe will quickly become one of your favorites.

Provided by The Southern Lady

Categories     Side Dish

Number Of Ingredients 6

3/4 cup cornmeal
2 cups hot milk (I use 2%)
1 tablespoon butter or margarine
1/2 teaspoon salt
4 egg yolks
4 egg whites

Steps:

  • Heat the milk on top of the stove until hot (do not boil).
  • Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes.
  • While the cornmeal is cooking separate the eggs into two different bowls. Beat egg yolks and egg whites separately. Make sure you beat whites until stiff.
  • Once cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon mix. Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked.

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 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

THALHIMERS' SPOON BREAD



Thalhimers' Spoon Bread image

Make and share this Thalhimers' Spoon Bread recipe from Food.com.

Provided by Bliss

Categories     Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup margarine, melted
3/4 cup white cornmeal
1 1/2 cups boiling water
1/2 cup flour
1 1/2 cups whole milk
4 eggs
1/2 teaspoon sugar
1 1/2 teaspoons baking powder
1 pinch salt

Steps:

  • Preheat oven to 350.
  • Pour margarine into 8" square baking pan.
  • Place cornmeal in a mixing bowl.
  • Pour boiling water over.
  • Mix well.
  • Stir in flour, milk, eggs, sugar, baking powder and salt.
  • Beat with a wire whisk until smooth.
  • Pour into prepared pan.
  • Bake in preheated oven until firm and golden brown, 30-35 minutes.

Nutrition Facts : Calories 248.2, Fat 13.5, SaturatedFat 3.6, Cholesterol 147.1, Sodium 283.1, Carbohydrate 23.4, Fiber 1.4, Sugar 3.9, Protein 8.6

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.

CORNMEAL-CREME FRAICHE SPOON BREAD



Cornmeal-Creme Fraiche Spoon Bread image

Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h

Number Of Ingredients 8

2 1/2 cups whole milk
1 stick unsalted butter, plus more, room temperature, for cake pan
2 1/4 teaspoons coarse salt
1 cup fine stone-ground yellow cornmeal
1/2 cup creme fraiche
3 large eggs, separated
1/2 cup chopped fresh chives
1/2 cup frozen corn, thawed

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, combine milk, butter, and salt. Bring to a simmer over medium-high heat, then reduce heat to maintain simmer. Gradually whisk in cornmeal until mixture is thickened, about 1 minute. Remove from heat; whisk in creme fraiche.
  • In a large heatproof bowl, whisk together egg yolks and chives. Gradually whisk in cornmeal mixture; fold in corn.
  • Butter a 9-inch round cake pan. Whisk egg whites on medium-high speed until soft peaks form, about 1 minute. Stir one-quarter of beaten whites into cornmeal mixture to loosen. Gently fold in remaining whites until just combined. Pour batter into prepared pan. Bake until puffed and lightly browned on top, about 40 minutes. Serve immediately.

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