|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spoonbread is a Southern dish similar to cornbread, but is more like a souffle; many liken it in texture to the British Yorkshire pudding. To serve, it needs to be scooped with a spoon, hence its name. It's thought to be of Native American origin (where it was called Awendaw or Owendaw), and the term was first used in "The Carolina Housewife" cookbook by Sarah Rutledge in 1847. It became popular around the turn of the 20th century and has been a mainstay in Virginia and Kentucky kitchens ever since.
Click Play to See This Old-Fashioned Southern Spoonbread Recipe Come Together
- 3/4 cup cornmeal (stone or water ground, if possible)
- 1 teaspoon salt
- 1 cup boiling water
- 3 tablespoons melted butter
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
Gather the ingredients.
Preheat the oven to 350 F. Grease an 8-inch square baking dish or 1 1/2-quart casserole.
Combine the cornmeal and salt in a mixing bowl.
Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
Whisk the milk into the cornmeal mixture.
In a small bowl, beat the eggs thoroughly.
Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
Turn the batter into the prepared baking dish.
Bake for about 35 minutes, or until set and lightly browned.
Serve the spoonbread hot with plenty of butter.
This simple spoonbread recipe is delicious as is, but feel free to add some crumbled bacon or corn kernels to the batter, or add chopped green onions or some fresh chopped chili pepper or herbs.