Spoon Bread Recipe

[marshalynne]

Does anyone have a good recipe for spoon bread? My grandfather loves it and asks for it wherever we go. Usually no one has it and I would love to make him some. I have never even seen it let alone tasted it so I have no idea where to begin. Can you make a healthy version of it? Any recipes appreciated!

[Susann]

CL had a wonderful recipe several years back for a triple corn spoon bread. It is amazing! Is this what you want? Let me know and I will post it.

[Shelly]

Here's a recipe I acquired recently. I have never tried it. It isn't a CL recipe, but it doesn't look to be terribly high in fat. Hope this is what you're looking for. http://www.cookinglight.com/bbs/smile.gif
P.S. - If you make 6 servings out of this, the fat content would be roughly 5 g per serving.

CLASSIC SPOONBREAD

Spoonbread is a classic Southern recipe that's exactly what its name suggests: bread you can eat with a spoon (or, more probably, a fork). It makes a nice change-of-pace side dish, in place of potatoes or rice, and is delicious with gravy. Serves 4 to 6.

1-1/2 cups boiling water
1 cup cornmeal
1 teaspoon salt
2 tablespoons butter
1 cup milk, at room temperature
2 eggs, lightly beaten, at room temperature
2 teaspoons baking powder

Preheat oven to 375 degrees. Lightly grease a 1-1/2 quart baking dish. Pour water over cornmeal gradually, stirring until smooth. Add salt and butter, stirring until blended; cool 10 minutes. Gradually stir in milk and eggs. Add baking powder; stir until blended. Pour mixture into prepared pan. Bake 40 minutes, until lightly browned.

[marshalynne]

Thanks guys! I will try these recipes myself, but I made a mistake and am looking for a bread pudding recipe and not spoon bread. Temporary confusion on my part!

[Beth Y]

Bread pudding! And I was all set to post a great spoonbread recipe! I rely on the recipe from the Hotel Roanoke in Roanoke, VA, which is famous "far and wide" for its spoon bread. I will post if anyone wants it.

I also love bread pudding and hope someone posts a great T&T recipe!

[Ralph]

As you can tell by the title, this probably isn't the healthiest or lightest spoonbread recipe, & I've not tried lightening it. I got it from Emeril's page on foodtv.com.

ANDOUILLE SPOONBREAD
1 tbsp. vegetable oil
1 lb. ground andouille or other pork sausage
1 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup seeded & finely diced green bell pepper
2 tsp. salt
1/4 tsp. cayenne
1 tbsp. chopped garlic
2 tbsp. plus 2 tsp. finely chopped parsley
1/4 cup chopped green onion, green parts only
1 tsp. butter
4 large eggs, separated
3 cups heavy cream
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 350 degrees.
Heat the oil in a medium-size saute pan over medium-high heat. Add the sausage & cook for 3 minutes, stirring occasionally. Add the onions, celery, bell pepper, salt, & cayenne, and cook, stirring, until the vegetables are softened, about 5 minutes. Add the garlic & cook, stirring, for 1 minute. Remove from the heat & stir in 2 tbsp. of the parsley and green onions. Cool the mixture for 10 minutes.
Add the butter to a large cast iron skillet. Place in the oven & melt the butter.
Whisk the egg yolks and cream together in a large mixing bowl. Add the cornmeal & whisk until the batter is smooth. Fold the sausage mixture into the batter.
In another mixing bowl, whip the egg whites with an electric mixer until very stiff peaks form, then fold into the sausage batter. Pour the batter into the skillet and sprinkle the top with 1/4 cup of the cheese. Bake until it sets, about 45 minutes. Remove from the oven and let stand for 5 minutes. Spoon onto a serving plate & serve. Garnish with remaining cheese & parsley.
Yield: 10 servings

[Natasha]

Susann & Beth Y:
I would certainly be interested in either of your spoon bread recipes (they both sound amazing!!). If either of you gets the time to post your recipe at any point (not urgent in the least!!) I would love to have it! Thanks and have a great day.

[Susann]

Here is the recipe I have. It is a CL recipe, but I have no idea from when!
Triple Corn Spoon bread
1 c fat free sour cream
3 tbs. stick margarine, melted
1 large egg
1/2 cup chopped onion
1 15.25 ox. can no salt added whole kernel corn, undrained
1 14 3/4 can no salt added cream style corn
1 8 1/2 oz. package corn muffin mix

Heat oven to 350. Combine first 3 ingredients in a large bowl. STir well with a wisk. Stir in onion, corns, and mffin mix. Pour into an 8 inch square baking dish coated with cooking spray. Bake at 350 for 1 hour or until the pudding is set and lightly browned. Serves 8

We sprinkle it with our favorite hot sauce to add some zing. Enjoy!

[Beth Y]

Here it is. I got this from "Virginia Hospitality" done by the Junior Leaque of Hampton Roads, VA. The book is a staple in VA kitchens. I have made this many times and has been great every time. This spoon bread is the simple, classic version from the Hotel Roanoke. Served it once with a really good beef tenderloin and pan gravy and I thought my husband was going to faint it was so good. I am going to turn that boy into a Southerner yet!

Spoon Bread (Courtesy of the Hotel Roanoke, Roanoke, Va.)

1 1/2 cups corn meal (use a good quality meal)
1 tsp sugar
1 1/3 tsp salt
1 1/2 cups boiling water
1/4 cup butter
5 eggs
2 cups milk
1 tbsp. baking powder

Preheat oven to 350. Mix meal, salt and sugar together. Scald with boiling water. Add melted butter. Beat eggs; add milk. Combine mixtures. Add baking powder. Pour into oiled 9x13 baking pan and bake 30-40 minutes. Makes about 10 servings.

*****The notes after this recipe in the book says "One of the most famous Southern dishes originating from Indian porridge, Suppawn, which retains the consistency of porridge or pudding." It is great topped with butter (I know, more butter!) or gravy. Mmmmmmmm.

[Natasha]

Thanks Susann and Beth Y! I can t wait to try both of these! Right now would be a good time for a cozy dish like spoon bread - it is POURING rain...