"Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness." — Stephanie
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1 1/4 cups
1 3/4 teaspoons
Being from Virginia I was raised eating spoonbread. Very good but I never allow batter to cool before mixing in eggs, just temper. I added a little sugar **Tip- heat casserole dish in the oven, once hot place 1 tbsp of butter in dish to melt. Pour batter and bake.
this was the first time i had spoon bread so i don't know what it is supposed to taste like but this was very bland. corn cake is more my style.
Yum, yum, yum. The first time I had spoon bread was at Christiana Campbell's Tavern in Williamsburg, VA. I have been looking for a spoon bread recipe like that for ages. This one is definitely a keeper. Just remember to put a nice pat of butter on top and let it melt down! Very good.
This is actually a great base for spoon bread. When I worked in kitchens, we'd add whatever we had lying around that couldn't be used to something else. I took this recipe and added about a cup of sauteed peppers & onions, a cup of frozen corn, 2 cups of cheese, green onions, parsley, and diced sausage of some sort. It turned out great and it useful for cleaning out the fridge.
I always add about a quarter of a cup chopped cooked bacon and shredded cheese. My mother-in-law used to make it this way and I absolutley love it!
I think this is the same recipe my mom used in th '50's. I LOVE this. May be plain by itself, but wonderful with lots of butter. Comfort food at it's finest!!
Although this was quite tasty, it wasn't as creamy as I'm use to having spoon bread. I'll look for my old recipe...
Didn't change a thing and it's perfect. Just like I remember it from my childhood...with a large pat of butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Olde Tavern Spoon Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 42
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