Spoonbread is a cornbread so rich and dense that it must be served up by spoon. The dish is believed to be Native American in origin, with roots in a porridge called suppone or suppawn. It was first mentioned in print in 1847’s Encyclopedia of American Food and Drink. Popular around the turn of the 20th century, variations include adding corn kernels or bacon. George Washington reportedly loved spoonbread, and it was served often at his Mount Vernon estate in Virginia. Spoonbread is common at Southern Thanksgivings.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oven to 350°F.
- Grease a 9-inch round cake pan using nonstick cooking spray.
- Cut out a parchment circle to fit inside pan. Nestle it into bottom of pan and spray with nonstick cooking spray. Set aside.
- Bring milk to a boil in a large saucepan over high heat, whisking occasionally.
- While whisking, pour in cornmeal in steady stream. Whisk vigorously for 1 minute to blend well.
- Remove pan from heat and set aside to allow mixture to come to room temperature.
- Add melted butter, baking powder, salt, and eggs, and blend with an electric mixer on medium until well mixed.
- Pour batter into prepared pan and bake until golden brown and puffy, about 80 minutes. A toothpick inserted in center should come out clean.
- Serve immediately.
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