The BEST Southern Corn Spoonbread (Spoon Bread) Recipe! (2024)

FAQs

What's the difference between Southern cornbread and regular cornbread? ›

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

Spoon bread, also known as corn casserole or corn pudding, is a creamier version of cornbread that you eat with a spoon. The most well-known recipe is from Jiffy and is typically made from Jiffy corn muffin mix, butter, sour cream, eggs, canned corn, and canned creamed corn.

Spoonbread is one of the oldest Southern delicacies. When executed properly, it is incredibly light, even though it has a similar texture to grits, and almost tastes like an incredibly moist piece of cornbread.

Although the term “spoonbread” is a child of the 20th century, the dish is distinctly Native American. A combination of eggs and cornmeal mixed with liquid and baked, spoonbread is called “Awendaw” in Charleston, after the Awendaw Indians who lent their name to the river and the area 15 miles up the coast.

Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them.

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon. Spoonbread with a side of butter at the Boone Tavern. Although named a "bread", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding.

Cornbread is as American as apple pie, but its origins date back far beyond the inception of this country. With roots in Mesoamerican, Native American, and African cultures; history and people have shaped this iconic American bread into what it is today.

In some corners, people call this Crumble In, or simply Bread and Milk.

It's fun to mix all the ingredients, knead it, and shape it. It is very satisfying to take a loaf out of the oven and say, “I made that”. There is something about the process of creating something useful with your own hands and filling up the house with the mouth-watering smell of fresh bread!

Why is bread so amazing? ›

The secret to the wonderful taste and aroma of freshly baked bread is the Maillard reaction. It's a chemical reaction between proteins, certain carbohydrates and some of the fatty acids that occur when bread is baked in the oven, which gives it a delicious flavour and fine colour.

Bread has a significance beyond mere nutrition in many cultures in the Western world and Asia because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist; see sacramental bread.

Vesper Bread is a rural sourdough bread bakery in Freedom, Maine. We specialize in expertly crafted hearth and pan loaves for neighbors and wholesale. We use natural wild yeast, slow fermentation, and local and organic ingredients for superior flavor, texture, nutrition, and digestibility.

You can use any recipe for the bread (with dry or fresh yeast, with or without milk) and make it by hand or in a food processor. If you want your bread to be completely blue, simply substitute the water in the recipe with the same amount of blue pea infusion.

SPUTNIK. The Bread: Sputnik is a baby monay, shaped like a golf ball but with a very smooth, light brown crust and a nasty gash on one side. Sideways, that split looks like a mouth ready to chomp its opponents. Inside, the dough is pale and slightly dense. It tastes less sweet than putok but is more chewy and softer.

The Difference In Cornbread Lies In These Key Ingredients

Also, Southern-style cornbread should contain very little sugar and flour, and if you can, get your hands on stone-ground cornmeal. If you favor moist, sweet Northern-style cornbread, use flour and sugar liberally in your mix.

In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside. In a small bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and mix well. Take the cast iron skillet out of the oven and pour the batter into it.

Real, traditional, Southern-style cornbread is savory, not sweet, and always has been.

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.