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Spoon Bread
Virginia Spoon Bread

1 c cornmeal, white
2 c boiling water
1/4 c (1/2 stick) butter, melted
1 tsp salt
1 1/2 c milk
3 egg yolks
4 egg whites, stiffly beaten

Preheat oven to 350 degrees. Stir the cornmeal gradually into the rapidly boiling water. When the mixture is smooth, add butter, salt and stir in the milk. Remove from heat and stir in the egg yolks. Allow the mixture to cool to warm (90-100 degrees). Meanwhile, beat the egg whites to hold a peak. Fold into the mixture. Pour batter into the baking dish (one 1-quart baking dish, greased or buttered). It should come to no more than 3/4 way up the sides. Level with rubber spatula. Bake in the oven until it is puffed and nicely browned. A knife blade slipped into the bread will come out clean when it is done.Remove bread from the oven. Serve immediately, and with a spoon.
Bacon Spoon Bread

1/2 lb fried bacon, in bits
2 c sharp cheddar cheese, shredded
3/4 c cornmeal, yellow preferred
1 1/2 c cold water
1/4 c butter or shortening, room temperature
2 cloves garlic, crushed
1/2 tsp salt
1 c milk
4 egg yolks
4 egg whites, stiffly beaten

Beforehand, fry the bacon. Cut or chop into small bits. Shred the cheese. Preheat oven to 325 degrees. Stir cornmeal into the cold water in the saucepan and place over medium heat. Bring to a boil, stirring constantly. When it is thick-perhaps 60 seconds-remove from heat. Stir in the cheese, butter, garlic and salt. When cheese is melted pour in the milk. Stir in egg yolks and add bacon bits. Beat egg whites stiff,and fold them into the batter. Pour into the casserole or souffle dish (one 2-quart casserole or souffle dish, greased). Level the batter with rubber spatula. Bake in the oven for about 1 hour. The bread will be nicely browned, high and puffy. Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, the spoon bread is done. If not, return to the oven for an additional 10 minutes. Remove bread from the oven. Serve while hot.