Recipes for Spoonbread
Spoonbread is Tradition
When thoughts of spoonbread come to mind, I think Southern, delicious and most of all, "I'll have seconds". There is nothing more comforting than a spoonful of corn surrounded by moist yummy cornbread. In this collection of recipes you will see that spoonbread is welcome at any time and at any meal.
Spoonbread is one of many classic American dishes that was made during hard times. Using local ingredients, this dish was capable of serving many people.
Much like a savory bread pudding, spoonbread is best served warm right out of the oven. And if you really want to impress your family and guests. serve with a lump of butter right in the middle!
A high quality stoneware baking dish for turning out the best side dishes and desserts. Freezer, refrigerator, microwave, and dishwasher safe.
Simple Ingredients for SpoonBread
2 cups warm milk
1 cup yellow cornmeal
1 small can of yellow corn, drained
3 tbls melted butter
1 tbls sugar
1 tbls baking powder
1 tsp salt
Directions to follow below.
Easy Directions for SpoonBread Recipe
Pre-heat oven to 400°F.
Generously butter an 8-inch round or square baking dish.
In a large bowl stir together milk, cornmeal and corn, set aside.
Combine remaining ingredients in a large mixer bowl and beat until well combined.
Add egg mixture to cornmeal mix and stir until combined.
Pour into prepared pan and bake for thirty minutes or until edges become browned.
Spoon out to serve.
A Brief History
Spoonbread is an easy to prepare dish containing corn meal, that probably originated from Native Americans. The first recipe for spoonbread was in a cookbook, The Carolina Housewife by Sarah Routledge, in which she makes a reference to Native Americans. Some say the dish was served during the Revolutionary War and others say it originated after the Civil War. There are many references to spoonbread being a Virginia dish and we do know that it is traditionally Southern.
While we don't know the exact origins of spoonbread, it is an wonderful old recipe and quite delicious all the same. Worth giving a try to passed on down the line.
Spoonbread can also be baked in an oven-proof bowl
A Collection of the Best SpoonBread Recipes
- Cheddar-Corn SpoonBread
A scrumptious pudding-like bread from MarthaStewart.com
- Mexican SpoonBread
If you enjoy a bit of spice then you will love this recipe from Food.com.
- Boone Tavern's SpoonBread
One of the best dishes from Boone Tavern courtesy of Saveur.com
- Corn and Bacon SpoonBread
Enjoy this delicious spoonbread warm from the oven.
Make this for company. The addition of cheddar cheese and green onions is so tasty!
- 1 1/2 cups cornmeal
- 1 1/2 tbls baking powder
- 1/ tsp salt
- 3 cups chicken or vegetable broth
- 2 1/2 cups half and half
- 4 eggs beaten
- 3/4 cup chopped green onions
- 1/4 cup melted butter
- 2 cups shredded cheddar cheese
- Preheat oven to 375FÂ°.
- Prepare a 2 quart baking pan or dish butter or shortening.
- Combine cornmeal, baking powder and salt in a large bowl.
- Add remaining ingredients and mix until combined.
- Bake for 35-40 minutes.
Quality mixing spoons for spoonbread and more.
Use these when making spoonbread
This classic mixing bowl set can also be used for baking spoonbread.