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
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 :
SPOON BREAD
Make and share this Spoon Bread recipe from Food.com.
Provided by Sweetiebarbara
Categories Breads
Time 1h20m
Yield 1 casserole spoon bread, 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease 2 quart casserole, set oven to 325 degrees.
- Cook corn meal with 2 cups of the milk until thickened.
- Remove from heat and add salt, baking powder, butter, and 1 cup milk.
- Add beaten egg yolks.
- Fold in stiff-beaten egg whites.
- Bake about 1 hour.
- Serve in warm dishes and top with butter.
Nutrition Facts : Calories 222.8, Fat 11.5, SaturatedFat 6.1, Cholesterol 133, Sodium 577.2, Carbohydrate 21.7, Fiber 1.5, Sugar 0.3, Protein 8.8
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