Olde Tavern Spoon Bread

Olde Tavern Spoon Bread

14
Stephanie 0

"Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness."
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Ingredients

1 h 50 m servings 119 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.
  2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  3. Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.
  4. Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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...

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 cu...

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!!

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.

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.

Not very flavorful on its own, but it was a great side with tangy tomato sauced baked chicken. I really liked the texture of the spoon bread and the crispy, chewy "crust".