If there's one thing you can say about Southerners and their food choices, it's that we love breads! We enjoy cornbread, biscuits, muffins and many types of yeast breads. Yet, there's one bread that we don't seem to hear much about anymore and that's "spoon bread". This is an interesting type of bread that like a cross between cornbread and a souffle. It's an old-fashioned recipe and has been around for scores of years. This unusual bread is baked like a casserole and is spooned out onto your serving plate to be eaten with butter on top. Just think....no kneading, rolling or forming of dough!
So, the recipe I have to share is for "Southern Spoon Bread". This is an easy to make bread that is mixed and turned into a baking dish. It reminds me of a soft cornbread, so if you like cornbread, then you ought to enjoy this. Some recipes I've seen for this bread require the cook to separate eggs and cook the cornmeal with milk or water before baking it. You won't have to deal with that in this recipe! The dry ingredients are combined, then boiling water is added, along with melted butter. Eggs and milk are mixed and added to the cornmeal mixture. The mixture then goes into a baking dish and it's baked until it's browned and firm. It's served immediately with plenty of soft butter.
You'll see that this recipe calls for yellow cornmeal. When buying this, make sure not to get "self-rising" cornmeal. Just plain, yellow cornmeal will be what you need. Most Southerners seem to prefer the white cornmeal over the white. Though I've never made this with the white cornmeal, if you feel like experimenting and would like to try the white cornmeal, try it and see how it turns out. I feel like the results will be much the same, though, of course, the color will be different. Personally, I like yellow cornmeal as this seems to give an appetizing appearance to this, as well as cornbread.
Since I'm talking about a classic southern bread, there's another favorite bread here in the south called "Angel Biscuits", which uses baking soda, baking powder and yeast for the leavening. This makes a biscuit that's light and flavorful and the dough can be stored under refrigeration until you need it. If you don't already have this recipe, just follow this link to get the recipe, along with some other biscutis recipes:
This weekend, see what spoon bread is all about, if you don't already know! It'll be equally good for breakfast or for dinner.
SOUTHERN SPOON BREAD
- 1-1/2 cups plain yellow cornmeal
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1-1/2 cups boiling water
- 1/4 cup butter, melted
- 5 eggs
- 2 cups milk
- 1 tablespoon baking powder
Mix together the cornmeal, salt and sugar in a large bowl. Add the boiling water and stir well. Add the melted butter. Beat the eggs and combine with the milk. Add to the cornmeal mixture and mix well, adding the baking powder last. Pour into a shallow baking dish, about 1-1/2 quart size and bake at 350 degrees for 30-40 minutes or until browned and firm in the center. Yield: 6 servings.