What is spoon bread made of?

Spoon bread, also known as corn casserole or corn pudding, is a creamier version of cornbread that you eat with a spoon. The most well-known recipe is from Jiffy and is typically made from Jiffy corn muffin mix, butter, sour cream, eggs, canned corn, and canned creamed corn .

What type of bread is a staple in Southern food?

A staple of the American South, hot water cornbread is a traditional bread that is made with cornmeal and hot water. Sugar, salt, butter, and other ingredients such as ham, bacon, jalapeno peppers, or green onions are often added to the cornmeal mixture in order to provide additional flavor and texture.

What is the history of spoonbread?

History. The earliest versions of spoonbread are believed to be of Native American origin, and settlers in South Carolina commonly called it Owendaw or Awendaw in reference to the local Sewee tribe town.

What is the Awendaw spoonbread?

Although the term “spoonbread” is a child of the 20th century, the dish is distinctly Native American. A combination of eggs and cornmeal mixed with liquid and baked , spoonbread is called “Awendaw” in Charleston, after the Awendaw Indians who lent their name to the river and the area 15 miles up the coast.

How many calories are in spoonbread?

Spoonbread contains 307 calories per 187 g serving . This serving contains 13 g of fat, 13 g of protein and 35 g of carbohydrate. The latter is 9.1 g sugar and 1.3 g of dietary fiber, the rest is complex carbohydrate. Spoonbread contains 4.2 g of saturated fat and 146 mg of cholesterol per serving.

What is Pullman bread made of?

Two pound loaf of square, pullman-style bread made with a blend of enriched and whole wheat flour . The hearty 5/8 inch thick slices help you build a bigger sandwich.

Why is there a cross on soda bread?

The Southern Irish regions bake their loaves in a classic round fashion and cut a cross on top of the bread. This was done for superstitious reasons, as families believed a cross on top of the bread would let the fairies out or ward off evil and protect the household .

Is Wonder Bread real bread?

After purchasing Taggart in 1925, Continental Baking took Wonder bread national, rolling out sliced bread in the 1930s. Wonder bread was one of the first sliced breads on the market . Consumers were wary of pre-sliced bread because they thought that it might dry out, but their fears were unfounded.

Kentucky Spoon Bread - Traditional Southern Recipe

Add white cornmeal to boiling milk to create the unique texture of a traditional Southern spoon bread. There’s nothing quite like it. A truly Southern side dish that’s smooth and creamy and pairs well with any main course. Make it ahead so all you have to do is pop it in the oven.

Try a Fabulous Spoon Bread for Sunday Dinner

If you’ve never had a classic Kentucky spoon bread, you don’t know what you’ve been missing. You won’t find this dish north of the Mason-Dixon line. Spoon bread is an authentic Southern recipe that’s a mix between corn pudding and cornbread, moist with the texture of a dense custard, and a creamy flavor that compliments a large range of foods.

Smooth and creamy enough that you can eat it with a spoon, thus the name. Fancier than a standard cornbread recipe making it great as a side dish for a holiday meal or for Sunday supper.

While making spoon bread isn’t complicated, there are a few techniques in this recipe that you may never have done in your kitchen before. But the step-by-step instructions will make it as easy as pie. And there’s a pretty good chance you already have everything you need to make it (so you can make it for dinner this week!). Milk, cornmeal, eggs, and butter. Simple ingredients, but absolutely marvelous end results.

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You will need to set aside some time as the batter has to cool for 30 minutes before you add the eggs. The nice thing is you can make it in advance. Once the batter has been made, you can refrigerate overnight.

I’ve been making this recipe my whole life, it’s a staple for any special dinner at our house. If you’re in a hurry and are craving the spoon bread, try some cornbread muffins with white cornmeal, you can prep them in 5 minutes and they remind me of spoon bread.

Down here in the South, we serve spoon bread at all kinds of events, fromholiday gatheringstoSunday dinners. You can seamlessly add it to yourThanksgiving menuin place of traditionalcornbread or stuffingand it will be a new favorite. While I do love the taste of spoon bread, it’s a fairly neutral taste, so it pairs well with everything from ham and turkey tobeef bourguignon,roastchicken, and evenshort rib chili.

What’s the history of Kentucky spoonbread?

While it’s likely spoon bread is a variation of traditional Native American cooking techniques, it was made famous 30 minutes from where I grew up at The Boone Tavern, a stunning old hotel in Berea, KY. Boone Tavern’s chefs have been credited with perfecting the recipe and turning it into the iconic side dish it is today.

Why You’ll Love Spoon Bread

Creamy and Comforting Texture: Spoon bread has a uniquely soft and creamy, melt-in-your-mouth texture you won’t find in a traditional cornbread recipe.
Easy to Make:This recipe is simple to make and doesn’t take very long, so you don’t have to be intimidated to try it. It’s hard to mess it up. (I did once but only because my oven died while I was baking it)
Culturally Significant:Spoonbread is an old piece of Southern history and knowing how to make it is as satisfying as knowing how to make buttermilk biscuits. It’s a conversation starter around the dinner table, and you’ll get to share some of America’s rich, cultural heritage with every bite.

You’ll Need White Cornmeal

While the more common yellow cornmeal is made from dried yellow corn kernels, white cornmeal is simply made from white corn kernels. It has a milder flavor than its yellow cousin, but a very similar consistency.

White cornmeal is more common in the South and is often made to make foods like hot water cornbread, corn tortillas, cornbread, muffins, and tamales. In most cases, recipes that call for white cornmeal can be made with yellow cornmeal, and vice versa. Traditional spoon bread should be made with white cornmeal.

Kentucky Spoon Bread Recipe Ingredients

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Whole milk –2% milk can be used in a pinch, but whole milk is really best for getting the right texture.
White cornmeal –If you need to, you can use yellow cornmeal, but the color and flavor will be slightly different. You can not use Jiffy Cornbread mix or any other cornmeal mix for this recipe.
Pantry Staples –Butter, baking powder, salt, eggs

How To Make Rich and Creamy Spoon Bread

Step 1: Boil the milk and cornmeal.

In a medium saucepan, bring milk to a rolling boil. Whisk frequently so the bottom doesn’t burn. Once the milk is at a rolling boil, add the cornmeal and whisk cornmeal mixture constantly for about 2 minutes. The mixture will become very thick! So thick, you can’t whisk it. (be careful when whisking, if it boils too hard, the hot cornmeal will splash out)

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Step 2: Refrigerate.

Scoop the mixture out of the pot and place it in the bowl of an electric mixer. Set the bowl in the fridge for about 30 minutes to cool. If you’re in a hurry, place it in the freezer to cool.

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Step 3: Finish mixing and bake.

Remove the spoon bread batter from the fridge. It should no longer be hot to touch, and it will be very thick. In a small bowl, whisk together the eggs, then pour them into the cornmeal mixture. Add in the melted butter, baking powder, and salt. Using a stand mixer, or hand mixer, mix for 10 minutes until the batter is completely smooth.

Step 4: Bake.

Add the batter to a buttered baking dish. (you can refrigerate it here for later) Bake for 30 minutes until it’s slightly browned on top and the center is set.

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Remove from the oven, allow to cool for a few minutes, then serve with a spoon. Top each serving with a little butter.

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A Few Recipe Notes

The battermustbe cool when you add the eggs. If the batter is hot, it can cook the eggs and ruin the spoon bread, so check to make sure it’s cool when you remove it from the fridge. You can speed the cooling up by placing it in the freezer.
10 minutes of hand mixing might seem like a long time, but it’s important to for a creamy texture.

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How to Store Leftovers

While spoon bread is definitely best served hot and fresh, you can save your leftovers for the next day. Here’s how:

In the Fridge:Let your spoon bread come to room temperature, then place the leftovers in an airtight container. Store it in the refrigerator for up to 3-4 days.

In the Freezer:Spoonbread can be frozen for longer storage. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place them in a freezer-safe container, and store it for up to 2-3 months.

How to Reheat:If your spoon bread is frozen, let it thaw in the fridge for a few hours before reheating. Then, set a portion on a small plate covered in plastic wrap, and heat in 30-second increments in the microwave until it’s hot throughout. You can also reheat it in the oven covered with aluminum foill at 350°F for 10-15 minutes until hot.

More Southern Traditional Recipes to Love

Cornbread Corn Pudding
Summer Squash Casserole with Ritz Crackers
Tomato Pie Recipe
Creamy Southern Macaroni Salad with Cheese

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