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Nancy's Kitchen - Tried and Tested Recipes
Spoon Bread Recipes













Spoon Bread Recipes

Here are 2 spoonbread recipes for Hilda, Myrtle Beach (1/7 newsletter). Spoonbread is a recipe where you find many regional differences and these recipes reflect these differences. Many believe that Native Americans were the first to make this dish and it was quickly adapted by the settlers. It seems to be thought that it was originally called Awendaw. Refrigeration wasn't common and potatoes were easily spoiled so rice or cornmeal was more often served for Sunday dinner. Spoonbread was a nice substitute for mashed potatoes.
Robbie In

Southern Spoonbread

2 cups boiling water
1 cup yellow corn meal
1 tablespoon butter
1 1/2 teaspoon salt
4 eggs
1/2 cup milk
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar

Gradually add corn meal to boiling water. Stir in butter and salt and cook over hot water in a double boiler until thick. Pour mixture into a mixing bowl to cool.

In the meantime, separate the eggs and beat the yolk and milk together, using a rotary beater. When corn mixture is cool, beat in the milk mixture.

Stir in the flour, sugar, and baking powder, which you have sifted together.

Fold in stiffly beaten egg whites.

Pour into well greased baking dish, about 1/2 full, and bake in a preheated 375°F oven 30-35 minutes.

Serve with a spoon, directly from the dish that the spoonbread was baked in.
Robbie IN

Mexican Spoonbread

1 can (approx. 15 ounces) cream-style corn1 can creamed corn
1/3 cup oil
1 cup cornmeal
1/2 teaspoon salt
3/4 cup milk
2 eggs, beaten
1/2 teaspoon baking soda
1 1/2 cup grated sharp cheese
1 (4 oz.) can whole green chilies

Mix all ingredients, except cheese and chilies. Pour 1/2 of the batter into a greased 8 x 8 inch pan. Spread chilies on top of batter, then spread 1/2 of the cheese over the chili layer. Pour the rest of the batter over the top and sprinkle the remaining cheese on top. Bake 40 - 45 minutes at 400 degrees. Cut in to squares and serve.
Robbie IN

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