Spoon bread. Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Although named a “bread”, spoonbread is closer in consistency and taste to many savory puddings. This is a classic spoon bread recipe, made with stone ground or water ground cornmeal and milk.
Spoon bread is a versatile side dish with a texture that’s more custardy than cornbread and much lighter than polenta. You can customize it in any number of ways, adding vegetables, herbs. See more ideas about Recipes, Spoon bread, Spoonbread recipe. You can have Spoon bread using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Spoon bread
- Prepare 1 cups of cornmeal.
- Prepare 2 cups of milk.
- It’s 2 of eggs separated whites and yolks beaten.
- It’s 1/4 cups of melted butter.
- You need 2 teaspoons of sugar.
- It’s 21/2 teaspoons of baking powder.
- You need 1 teaspoons of salt.
The first time I ever tried spoon bread it was from this classic Jiffy recipe. It’s definitely yummy, but it’s also a little dense and can. Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness. Olde Tavern Spoon Bread. this link is to an external site that may or may not meet accessibility guidelines.
Spoon bread step by step
- Bring milk to a boil.
- Add salt and slowly add cornmeal stirring constantly.
- Cook to a soft mush.
- Cool.
- Add egg yolks butter baking powder.
- Fold in egg whites.
- Bake in a buttered dish at 375 for 30 minutes.
- Serve hot.
This is a traditional Kentucky recipe. It’s a popular side dish served all year long. Kentucky Spoon Bread Recipe photo by Taste of Home. Spoon bread is prevalent to the South. There used to be a Spoon Bread Festival every year in September in Berea, Kentucky.