SPOONBREAD
Steps:
- Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
- Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.
SWEET BUTTERMILK SPOON BREADS
Provided by Linton Hopkins
Categories Bread Milk/Cream Breakfast Brunch Dessert Bake Christmas Mother's Day New Year's Day Honey Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- Butter and sugar six 2/3-to 3/4-cup ramekins. Bring 1 cup water and next 5 ingredients just to boil in medium saucepan, stirring occasionally. Gradually whisk in cornmeal. Reduce heat to low; stir until mixture is thick and creamy, about 2 minutes. Remove from heat. Stir in yolks.
- Beat egg whites and cream of tartar in medium bowl until soft peaks form. Stir 1/3 of whites into cornmeal mixture. Fold in remaining whites in 2 additions. Divide among ramekins. Place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Preheat oven to 375°F. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.
OLDE TAVERN SPOON BREAD
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
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
TRADITIONAL APPALACHIAN SPOON BREAD
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
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
More about "buttermilk spoon bread recipes"
BUTTERMILK SPOON BREAD - THE COOKIE ROOKIE®
From thecookierookie.com
4.5/5 (8)Total Time 1 hr 5 minsCategory Bread/Side DishPublished Nov 10, 2020
SPINACH SPOON BREAD RECIPE - TANYA HOLLAND - FOOD
From foodandwine.com
BUTTERMILK SPOON BREAD - BAKING BITES
From bakingbites.com
BUTTERMILK BREAD - WOOD & SPOON
From thewoodandspoon.com
SOUTHERN SPOON BREAD - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
CLASSIC SOUTHERN-STYLE SPOON BREAD - FUELING A SOUTHERN …
From fuelingasouthernsoul.com
BUTTERMILK SPOON BREAD - SOUTHERN LIVING
From southernliving.com
VIRGINIA SPOON BREAD - THE SEASONED MOM
From theseasonedmom.com
BUTTERMILK BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SWEET BUTTERMILK SPOON BREADS RECIPE | BON APPéTIT
From bonappetit.com
OLD-FASHIONED SPOON BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 334Calories 151 per servingCategory Side Dish
HOMEMADE BUTTERMILK BREAD | RED STAR® YEAST
From redstaryeast.com
HOMEMADE BUTTERMILK BREAD (TWO-LOAF) RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE BUTTERMILK BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BUTTERMILK BREAD - EASY TO MAKE & EAT - ALL WAYS DELICIOUS
From allwaysdelicious.com
BUTTERMILK SPOON BREAD | PUNCHFORK
From punchfork.com
BUTTERMILK SPOONBREAD - RELISH
From relish.com
BUTTERMILK SPOON BREAD | RECIPE CART
From getrecipecart.com
BUTTERMILK SPOON BREAD RECIPE | BON APPéTIT
From bonappetit.com
You'll also love