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Southern Style Spoon Bread

in Diana's Recipe Book

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Servings: 6
Spoon Bread

A puddinglike bread usually based on cornmeal and baked in a casserole dish. Spoon bread is generally served as a side dish and, in fact, is soft enough that it must be eaten with a spoon or fork.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

1 cup cornmeal, white
2 cups boiling water
1/4 cup (1/2 stick) butter, melted
1 tsp. salt
1 1/2 cups milk
3 egg yolks
4 egg whites, stiffly beaten

Preheat oven to 350 degrees F. Stir the cornmeal gradually into the rapidly boiling water. When the mixture is smooth, add butter, salt and stir in the milk. Remove from heat and stir in the egg yolks. Allow the mixture to cool to warm (90-100 degrees). Meanwhile, beat the egg whites to hold a peak. Fold into the mixture. Pour batter into the baking dish (one 1-quart baking dish, greased or buttered). It should come to no more than 3/4 way up the sides. Level with rubber spatula. Bake in 350 degree F oven until it is puffed and nicely browned, about 35-40 minutes. A knife blade slipped into the bread will come out clean when it is done. Remove bread from the oven. Serve immediately, and with a spoon.

Makes 6 servings.

Source: The Internet
Date: December 8, 2002


Reviewer: Kaitlyn
Well I didnt use this recipe but I used another from the Civil War and mine turned out eggy and oily. I have no clue why it would be nice. If you could share with me why.


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