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The last Hush Puppy recipe that I posted was from Z Pegasus <[log in to unmask]>.
Knowing that she had a computerized database of recipes, I asked her for
spoonbread recipes. This is her reply:
>Don,
> Didn't even know that there was a gluten-intolerance mailing list <g>
>I don't have a specifically southern recipe database, I've just collected a
>TON of recipes since I got addicted to BBSing. I am sending you all of the
>recipes that I have for spoonbread and additionally, I'm sending you all of
>the gluten-free recipes I've managed to collect, hope you like them!
>(I knew I saved those for a reason) Let me know if there are any others
>that I can find for you, my friends on FidoNet and the Internet have always
>been able to find any recipe that I've ever wanted.
> Bobbi
[Note from Don Wiss. I see two of them have flour in them, but I left them
here anyway.]
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Golden Spoon Bread
Categories: Breads, Cheese
Yield: 6 servings
10 oz Cheddar; sharp, grated
2 c Milk
4 ea Egg yolks; lg
1 c Corn meal; yellow
1/4 c Butter
1 ts Sugar
1/2 ts Salt
4 ea Egg whites; lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in
a small bowl and set aside. Scald the milk in the top of a double
boiler. Meanwhile beat the egg yolks until thick and lemon-colored
then set them aside. When the milk is scalded, add the corn meal
very gradually, stirring constantly. Stir until the mixture thickens
and becomes smooth. Remove the top of the double boiler from the
simmering water and gradually add the beaten egg yolks, stirring
constantly. Mix in the grated cheese, butter, sugar and salt. Beat
the egg whites, in a small bowl, until round peaks are formed.
Gently spread the beaten egg whites over the corn meal mixture then
carefully fold together until just blended. Turn the mixture into the
greased casserole dish.
Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick
or cake tester comes out clean when inserted in the center of the
dish. Serve piping hot with butter and maple syrup or honey.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Spoon Bread
Categories: Breads
Yield: 6 servings
2 c Milk
1 ts Salt
1/2 c Corn meal
3 ea Eggs separated
2 tb Butter
1/2 ts Baking powder
Preheat oven to 350 degrees. Grease a 1 qt. casserole.
Bring milk to a boil. Add salt to cornmeal. Add to milk. With wooden
spatula, stir until thick, about 5 minutes.
Beat in yolks, butter and baking powder. Let rest a few minutes. Beat
whites until stiff. Fold in. Place in casserole.
Bake 40 minutes, until puffed.
Serves 6
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Mexicali Spoon Bread Casserole
Categories: Breads, Cheese
Yield: 8 servings
MMMMM------------------------MEAT MIXTURE-----------------------------
1 1/2 lb Lean Ground Beef
1/4 c Green Bell Pepper; Chopped
15 oz Tomato Sauce; 1 Cn
1 1/2 ts Salt
1/8 ts Pepper
1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic; Minced
12 oz Whole Kernel Corn; 1 Cn
1 x Chili Powder; To Taste
1/2 c Ripe Olives; Sliced
MMMMM----------------------CORNMEAL TOPPING---------------------------
1 1/2 c Milk
1/2 ts Salt
2 ea Eggs; Lg, Beaten
1/2 c Yellow Cornmeal
3/4 c Cheddar Cheese; Shredded
Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and
the meat is browned. Drain off the excess fat. Stir in the tomato
sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and
olives. Heat to boiling then reduce the heat and simmer, uncovered,
while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2
ts salt in a saucepan. Cook and stir over medium heat just until the
mixture boils. Remove from the heat and stir in the cheese and eggs.
Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart
casserole. Immediately pour the topping onto the meat mixture. Bake,
uncovered, until a knife inserted in the topping comes out clean,
about 40 minutes. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Daniel Boone Tavern Spoon Bread
Categories: Breads
Yield: 6 servings
30 To 35 minutes at 350
- degrees or till lightly
- browned. Serve warm
Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground
(yellow) cornmeal over med. heat to make a mush. Add 3 well beaten
eggs, removing from heat at once. Beat well and add 1 TB baking
powder, 1 tsp. salt, 2 TB butter (melted). Beat 3 minutes; pour into
greased 2-qt. casserole. Bake 6-8.
Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer
Posted by Dar Rains
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Mexican Spoon Bread
Categories: Breads, Cheese
Yield: 6 servings
1 lb Can cream-style corn
3/4 c Milk
1/3 c Melted butter, bacon fat, or
-chicken fat
3 lg Eggs
1 c Coarsely ground cornmeal
1/2 ts Soda
1 ts Salt
1 c Grated Cheddar, Jack, or
-Mozzarella cheese
1 md Onion, minced and sauteed
-(optional)
Combine the cream style corn, the milk, melted butter or fat, and the
eggs in a large bowl. Blend thoroughly. Stir together the cornmeal,
soda and salt to blend, and then stir into the liquid mixture,
blending thoroughly. Pour half the batter into a buttered 9 inch
square pan. Spread with the grated cheese, and the onion if used.
Cover with the remaining batter, and if desired, sprinkle with more
cheese and onion. Bake in a 400 oven for 45 minutes, or until browned
and done. Cool slightly before cutting.
From: A World of Breads by Dolores Casella Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Plains Special Spoon Bread
Categories: Breads
Yield: 8 servings
1 tb Butter
1 c Cornmeal,white,stone-ground
1 ts Salt
2 ts Sugar
2 c Water,boiling
1 c Milk,at room temperature
3 Eggs
3 tb Butter,melted
1 ts Baking powder
1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep
baking dish and place dish in oven. Set oven temperature to 400'F.
2. In a saucepan combine cornmeal, salt, sugar, and boiling water.
Cook, stirring over low heat, until thick and smooth. Remove from
heat and slowly add milk, stirring. Add eggs one at a time, beating
well after each addition. Stir in melted butter and baking powder and
beat until batter is well blended.
3. Remove heated baking dish from oven and rotate to distribute butter
evenly over bottom and sides. Pour in batter and bake in preheated
oven until firm, about 45 minutes.
4. Serve hot from the baking dish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Fresh Corn Spoonbread
Categories: Breads
Yield: 8 servings
1 1/2 c Lowfat milk
1 c Buttermilk
1 c Cornmeal
1 c Fresh uncooked corn kernels
1/4 c Butter or margarine
1 tb Sugar
1/2 ts Baking soda
3 lg Eggs, separated
MMMMM---------------------TO VARY THE FLAVOR--------------------------
A little sauteed onion
1 c Grated Swiss cheese
Some fresh herbs
Adapted from "Corn: Meals and More" by Olwen Wodler.
This souffle type of preparation must be served directly from the
oven.
Preheat oven to 350 F. and grease a 1 1/2 quart casserole. Heat milk
and buttermilk until just boiling; add cornmeal in a thin stream,
stirring until mixture is thick and smooth. Remove from heat and stir
in kernels, butter, sugar and baking soda. Beat egg yolks and stir
into mixture. Beat eggs whites until stiff and gently fold into
batter. Pour into casserole and bake 45 minutes. Spoonbread will be
puffed and golden brown. Serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Dixie Spoon Bread
Categories: Mixes, Breads
Yield: 1 pan
3 1/2 c Milk
2 1/2 c Cornmeal mix
2 Eggs, separated
Preheat oven to 325. Lightly grease a 1 1/2 qt casserole. Scald 2
1/2 cups of the milk in a small saucepan. Gradually add cornmeal mix,
stirring constantly. Continue cooking and stirring until mixture
reaches consistency of thick mush. Stir in egg yolks, one at a time.
Remove from heat. Stir in remaining 1 cup milk. In glass bowl, beat
egg whites until stiff. Fold into cooked mixture. Put into prepared
casserole. Bake about 1 hour until golden brown.
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