"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!!
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".
* 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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