SOUTHERN SPOON BREAD BY EULA GIBSON
This is a recipe by my former food supervisor Eula Gibson, from my Corbin, Kentucky restaurant. You don't have to be a Southerner to enjoy this dish!
Provided by Colonel Sanders
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat 3 cups milk, 1 teaspoon salt and 1 teaspoon sugar to a moderate temperature in a saucepan.
- Add 1 1/4 cups corn meal to the milk.
- Return to heat and cook as mush.
- Beat together 3 eggs, 1 tablespoon baking powder, 2 tablespoons cold water, and 2 tablespoons butter.
- Beat the egg mixture into the mush.
- Pour mixture into casserole dish or pan.
- Bake in 400 F degree oven for 25 - 30 minutes.
- Slice and serve hot with my "Kentucky Whipped Butter".
SOUTHERN SPOON BREAD
Make and share this Southern Spoon Bread recipe from Food.com.
Provided by GrandmaIsCooking
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together the corn meal, baking powder and salt.
- Pour the beaten eggs and melted butter into a greased casserole dish and stir together.
- Heat the milk in a medium sized saucepan until it starts to boil.
- Sprinkle in the dry ingredients, and stir well; continue cooking and stirring for 2-3 minutes as mixture thickens.
- Mix cornmeal mixture with the butter and eggs in the casserole dish.
- Bake in a preheated 425 degree oven for 25-30 minutes.
- Serve hot from the dish--spoon bread is soft, so use a spoon to serve.
Nutrition Facts : Calories 245.7, Fat 13.7, SaturatedFat 7.7, Cholesterol 104.1, Sodium 417.8, Carbohydrate 24.4, Fiber 1.9, Sugar 0.3, Protein 7.3
SOUTHERN SPOON BREAD
When we were in Gettysburg PA last summer, we had the most wonderful spoon bread at the Farnsworth House Restaurant. I haven't tried this recipe yet, but I'm hoping it's just as good! This comes from Lean and Luscious and Meatless.
Provided by Whisper
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Oil a 1-3/4 quart baking dish.
- Combine cornmeal and salt in a medium saucepan.
- Gradually stir in milk, making a smooth mixture.
- Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
- Remove from heat.
- Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
- Mix well.
- In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
- Fold into cornmeal mixture, gently but thoroughly.
- Spoon mixture into prepared pan.
- Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
- Serve right away.
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