SOUTHERN SPOONBREAD
Provided by James Briscione
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with 2 tablespoons of the butter.
- Combine the milk, water, salt and the remaining 4 tablespoons butter in a medium saucepot; bring to a boil. Add the cornmeal in a steady stream while whisking rapidly. Continue stirring until the mixture returns to a simmer. Reduce the heat and simmer, stirring occasionally, until the mixture is very thick, 6 to 10 minutes. Remove the pot from the heat, stir in the cheese and add hot sauce to taste.
- Crack the eggs into a small bowl and beat with a whisk. Add 1 cup of the hot cornmeal mixture to the eggs and whisk together to warm the eggs and prevent them from curdling when added to the pot. Continue adding spoonfuls of the hot cornmeal mixture to the bowl of eggs until it's warm to the touch; then whisk the egg mixture back into the pot. Stir in the chopped chives.
- Transfer the cornmeal mixture to the prepared baking dish. Place in the oven for 30 to 40 minutes; or until puffed and lightly browned. Cool slightly before garnishing with chives and serving. This may also be baked in advance and reheated before serving.
SPOON BREAD
This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.
Nutrition Facts :
SPOONBREAD
Steps:
- In a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.
- Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.
SPOONBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
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
MOM SAMPSON'S SPOONBREAD
Steps:
- Preheat oven to 375 degrees. Slowly add cornmeal to the boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes, then pour into a greased casserole and bake for 35 minutes or until golden brown. Spoon out while piping hot and pass the butter!
SPOONBREAD
Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It's slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don't worry if crawfish isn't available to you: Spoonbread is still wonderful without it.
Provided by Millie Peartree
Categories dinner, casseroles, seafood, main course, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
- In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
- To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
- Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
- Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
- Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.
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