Southern Spoon bread is a should in our home. We might eat it for each meal! Spoon bread is prevalent to the South. There was once a Spoon Bread Pageant yearly in September in Berea, Kentucky. Boone Tavern in Berea is known for its spoon bread. The bread is made with cornmeal and this recipe is for fundamental spoon bread. Some folks add cheeses, inexperienced onions, chives and even corn to the recipe. You may additionally love this Sweet Alabama Pecan Bread!
Southern Spoon Bread Easy Elements:
Scorching milk (I take advantage of 2%)
Many individuals who’ve by no means had this dish all the time ask if it’s a facet dish or a bread? I believe it’s a facet dish and it’s scrumptious topped with plenty of butter. Some folks even prefer it with honey to make it candy. This can be a spoon bread.. served with a spoon.. and it is sort of a soufflé! In case you haven’t tried this scrumptious dish you actually ought to. It’s such a traditional and just a few elements.
“Thanks a lot for sharing this recipe. A part of my household hails from Virginia, and I keep in mind my great-grandmother making this. It was so mild, moist and tender. We’d have it with butter and King syrup. She added a little bit of sugar to her batter although. I’ve been wanting in all places for a recipe that appeared even remotely near hers and that is the one. I can’t wait to make this for my mother for Mom’s Day this 12 months. She’s going to be so fortunately stunned. Thanks once more for stoking the culinary flames of nice meals and household reminiscences!” – Kita
“By no means had spoon bread earlier than so I made a decision to make it as a facet dish with dinner tonight. Adore it! Even my 9 12 months outdated son loves it, which is a miracle as a result of he’s such a choosy eater. Thanks for sharing your recipes.” -Susan
Printable recipe in recipe card under.
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Southern Spoon Bread
Southern Spoon Bread is a should within the South. This recipe will shortly change into one in all your favorites.
Servings: 6 folks
- 3/4 cup cornmeal
- 2 cups sizzling milk I take advantage of 2%
- 1 tablespoon butter or margarine
- 1/2 teaspoon salt
- 4 egg yolks
- 4 egg whites
Warmth the milk on prime of the range till sizzling (don’t boil).
Add cornmeal and proceed cooking for about 3 or 4 minutes till thickens. Take away from warmth and blend within the butter and salt. Let cool for about quarter-hour.
Whereas the cornmeal is cooking separate the eggs into two completely different bowls. Beat egg yolks and egg whites individually. Be sure to beat whites till stiff.
As soon as cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon combine. Pour right into a 1 1/2 quart sprayed baking dish and bake in preheated 325 diploma oven for 45 minutes or till brown on prime and heart is cooked.