Spoon Breads a Southern Favorite

I use to go to a wonderful old Inn north of me in Kentucky just for the Spoon Bread….Spoon bread is comfort food perfection — it’s irresistibly soft, moist. It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet. Best known a Southern side spoon bread is popular all the time. These spoon bread recipes will be equally appreciated with a bowl of chili or pot roast on a cold day or on any holiday table spread. Just Keep Scrolling….

Appalachian Mountain Spoon Bread

Ingredients

2 ¾ Cups Milk

1 Cup White Cornmeal

2 Tablespoons Butter, Softened

1 Teaspoon Salt

4 Large Eggs, Separated

1 Tablespoon White Sugar

½ Teaspoon Cream Of Tartar

⅛ Teaspoon Cream Of Tartar

1 Pinch Salt

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.

Step 2 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.

Step 3 Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.

Step 4 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.

Step 5 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.

Country Inn Spoon Bread

Ingredients

3 Cups Milk

1 ¼ Cups Yellow Cornmeal

3 Eggs, Beaten

1 Teaspoon Kosher Salt

1 ¾ Teaspoons Baking Powder

3 Tablespoons Butter, Melted

Directions

Step 1 Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.

Step 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.

Step 3 Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.

Step 4 Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.

Kentucky Spoon Bread

Ingredients

2 ¾ Cups Cream

¼ Cup Whipping Cream

1 ¼ Cups Jalapeño, Seeded If Desired And Sliced (Optional)

3 Eggs, Well Beaten

4 Tablespoons Unsalted Butter, Divided

3 Tablespoons White Sugar

2 Teaspoons Baking Powder

1 Teaspoon Salt

1 ½ Cups Corn Meal

½ Cup Corn

Directions

Step 1 Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Step 2 Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Step 3 Preheat the oven to 375 degrees F (190 degrees C).

Step 4 Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Step 5 Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.

Veggie Spoon Bread

Ingredient

1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Squeezed Dry

3 Eggs, Beaten

1 (8 Ounce) Can Cream-Style Corn

1 Cup Sour Cream

¼ Cup Butter, Melted

1 (8.5 Ounce) Package Corn Muffin Mix

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

Step 2 In a large bowl, stir together the spinach, eggs, corn, sour cream and butter until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.

Step 3 Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

Fresh Corn Spoon Bread

Ingredients

4 Cups Milk

1 ¼ Cups Cornmeal

1 ½ Teaspoons Salt

1 Cup Sweet Corn

⅓ Cup Chopped Green Onions

¼ Cup Unsalted Butter, Cubed

3 Eggs, Separated

Directions

Step 1 Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.

Step 2 Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.

Step 3 Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.

Step 4 Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.

Step 5 Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.

Cheesy Spoon Bread

Ingredients

2 Eggs, Lightly Beaten

1 (12 Ounce) Package Corn Bread Mix

1 (8 Ounce) Can Cream-Style Corn

1 (8.75 Ounce) Can Sweet Corn, Drained

1 Cup Sour Cream

½ Cup Melted Butter

2 Cups Shredded Swiss Cheese

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.

Step 2 Combine the eggs, corn muffin mix, cream-style corn, whole-kernel corn, sour cream, and melted butter. Mix well and pour into the prepared pan.

Step 3 Bake in the preheated oven for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.

Cheesy Zesty Spoon Bread

Ingredients

1 Cup Cornmeal

1 Teaspoon Salt

½ Teaspoon Baking Soda

¾ Cup Half N’ Half

⅓ Cup Vegetable Oil

3 Eggs, Beaten

1 (15 Ounce) Can Cream-Style Corn

1 (4 Ounce) Can Chopped Mild Green Chiles, Drained

2 Cups Shredded Monterey Jack Cheese

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Grease a 9×9-inch baking pan.

Step 3 Whisk together cornmeal, salt, and baking soda in a large bowl.

Step 4 Stir in milk and vegetable oil until well blended.

Step 5 Beat in egg and cream-style corn until well mixed.

Step 6 Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.

Step 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.