What is spoon bread?
Spoon bread or Spoonbread is a very unique dish, it is usually prepared in the southeastern area, and it is a dish that uses corn flour, and although it sounds funny, it has nothing to do with bread. This dish is more like a soufflé than a bread, since it contains a mixture of corn flour and milk. The word spoon is added since it is so moist that it must be eaten with a spoon, so we could say that is a kind of a bread that is supposed to be eaten with a spoon, and there you the spoonbread name is born, easy right?.
Spoon Bread or Spoonbread?
Many people use the word Spoonbread, but the actual plate name should be Spoon Bread. In either way its a excellent dish for you to enjoy with family and friends. Our Restaurant name is Spoonbread Bistro.
Can you freeze spoon bread?
It is not supposed to be freeze, because it will take all the moist to the dish, what you can actually do is to save it at the fridge, then use it later as a fried spoonbread recipe for example.
Spoon Bread first appearance
The first printed recipe of appeared in Sarah Rutledge’s “The Carolina Housewife” cookbook in 1847. At the time, it was known as “Awendaw.”
Although it is a popular dish throughout the southern USA, it is most popular in the states of Kentucky and Virginia. But don’t worry, here we will leave you the recipe, so that you can prepare and enjoy this great dish at home.
If this is the first time you are going to try this dish, I recommend that you prepare the classic recipe of Anne Byrn (Author of American cookbooks). I have not found any other way to prepare the classic spoon bread as good as this recipe.
Anne Byrn’s Spoon Bread Recipe
Makes: 6 servings | Prep: 25 minutes | Cook: 40 to 45 minutes
- Soft butter for greasing the pan
- 3 cups whole milk
- 2 teaspoons salt
- 1 cup white cornmeal
- 6 tablespoons unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 3 large eggs
- Place a rack in the center of the oven, and heat the oven to 350 degrees F. Grease a 2-quart casserole or 8-cup souffle dish with the soft butter. Set aside.
- In a large heavy saucepan, combine the milk and salt. Bring to a boil over medium-high heat, and once boiling, slowly whisk in the cornmeal. Reduce the heat to low, and simmer, whisking, until the mixture is very thick, about 5 minutes. Remove from the heat, and whisk in the butter, sugar, nutmeg, and cayenne. Continue to whisk until the butter melts.
- Separate the eggs, placing the yolks in a small bowl and the whites in a large stainless steel or glass bowl with a pinch of salt.
- Stir about a tablespoon of the cornmeal mixture into the egg yolks to raise their temperature. Repeat. Add the egg yolk mixture to the remaining cornmeal mixture and stir until smooth.
- Using an electric mixer, beat the egg whites on high speed until stiff but not dry, 2 to 3 minutes. Fold the beaten whites into the cornmeal mixture until nearly smooth. Transfer to the prepared casserole and smooth the top.
- Bake until the spoonbread is golden brown and puffed, 40 to 45 minutes. Serve immediately.
There are several variations of this recipe, there are those who add corn, ham, cheese or vegetables. The Mexican Spoon Bread version is a delight. Once you have mastered the classic recipe, experiment with giving your spoon bread a different twist.
What to Serve with Spoon Bread?
It is usually served hot, it can be eaten alone or with a little bit of butter and honey on top.
However, they also use it as a side in meat dishes such as roast beef, baked ham, pork chops, etc. It adapts very well to our dishes, so to the kitchen!
Where to eat the best Spoon Bread?
Of course we are the best restaurant in Richmond VA that severs Spoon Bread, if you want to try the best Spoon Bread ever you need to come to Spoonbread Bistro