Best 6 Spoon Bread Mix In Virginia Recipes

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Spoon bread mix is a popular dish in Virginia, known for its fluffy texture and subtle cornmeal flavor. Originating in the southern United States, spoon bread has become a beloved side dish, often served at special occasions and family gatherings. This article delves into the world of spoon bread mix in Virginia, exploring its unique characteristics, and providing a comprehensive guide to finding the best recipe that suits your taste and preferences. Whether you're a seasoned cook looking for a new twist on a classic dish, or a beginner eager to try your hand at Southern cuisine, this article offers valuable insights and recommendations to help you create a truly exceptional spoon bread mix.

Here are our top 6 tried and tested recipes!

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

This born-and-raised Virginia gal couldn't resist sharing a classic, easy side dish recipe for old fashioned Virginia Spoon Bread!

Provided by Blair Lonergan

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 cup boiling water*
1 cup cornmeal
2 eggs
1 teaspoon salt
2 teaspoons baking powder
1 cup milk, plus 3 tablespoons, divided
Optional, for serving: extra butter and honey!

Steps:

  • Place a medium baking dish (about 8 inches square) in a cold oven. Preheat oven to 400 degrees F. The dish will warm up while the oven heats.
  • Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition.
  • Add salt. Dissolve baking powder in 3 tablespoons of milk. Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
  • Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400 degrees F for 30 minutes. Serve spoon bread warm from the oven!

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 140 kcal, Carbohydrate 22 g, Protein 5 g, Fat 3 g, Cholesterol 56 mg, Sodium 430 mg, Fiber 2 g, Sugar 2 g

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

This is an old Southern side dish. It's very yummy. I like to add a little butter and sprinkle it with a bit of sugar.

Provided by Miss Erin C.

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1 tablespoon shortening
1 teaspoon salt
1 cup boiling water
2 cups milk
3 eggs
3 teaspoons baking powder

Steps:

  • Mix salt with cornmeal, cut in shortening.
  • Slowly pour boiling water into mixture, stirring as you pour.
  • Beat the eggs with the milk, stir into cornmeal mixture.
  • Add baking powder and blend all ingredients well.
  • Grease a casserole dish generously and pour in the mixture.
  • Bake at 350F for 30 minutes, stirring 2-3 times before the mixture congeals Serve hot from the casserole with a spoon.

VIRGINIA SPOON BREAD



Virginia Spoon Bread image

Provided by Caroline Belk

Categories     Bread     Dairy     Egg     Side     Bake     Cornmeal     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

2 cups water
1 cup yellow cornmeal
1/4 cup (1/2 stick) butter, room temperature
3/4 cup milk (do not use low-fat or nonfat)
1 1/2 teaspoons salt
3/4 teaspoon pepper
3 large eggs, separated

Steps:

  • Preheat oven to 400°F. Butter 6-cup soufflé dish. Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Whisk until mixture is very thick, about 1 minute. Remove from heat. Mix in butter, then milk, salt and pepper. Cool 10 minutes. Mix in egg yolks. Beat white in medium bowl until stiff but not dry. Fold whites into lukewarm cornmeal mixture in 2 additions.
  • Transfer batter to prepared dish. Bake until puffed, golden on top and set in center, about 35 minutes. Serve hot.

SPOON BREAD



Spoon Bread image

This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 5

2 cups whole milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 large eggs, room temperature, separated

Steps:

  • Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

Nutrition Facts :

CHRISTIANA CAMPBELL'S TAVERN SPOON BREAD



Christiana Campbell's Tavern Spoon Bread image

I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!

Provided by Julesong

Categories     Quick Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups boiling water
1 1/2 cups milk
2 tablespoons butter, melted
4 eggs, beaten well
1 tablespoon baking powder

Steps:

  • Preheat oven to 375 degrees F.
  • In the bowl of an electric mixer, combine the cornmeal, salt, and sugar.
  • With the mixer on medium low speed, add the boiling water and butter into the bowl and mix for about 5 minutes.
  • Add milk and beaten eggs and allow to mix for another 5 minutes; stop mixer and allow mixture to cool for about 5 minutes.
  • Turn the mixer on low and add the baking powder and mix until well incorporated.
  • Pour mixture into a buttered skillet or 2-quart casserole and bake for 30 to 45 minute an the center has set.
  • Serve immediately.

Nutrition Facts : Calories 241.7, Fat 10.5, SaturatedFat 5, Cholesterol 159.7, Sodium 394.1, Carbohydrate 29.2, Fiber 2.2, Sugar 2.5, Protein 8.7

VIRGINIA BOX BREAD



Virginia Box Bread image

This melt-in-your-mouth recipe was given to me when I lived in the South. Cutting the dough in the baking pan lets you easily separate the rolls for serving. My family devours these tender treats as soon as they come out of the oven! -Thelma Richardson, La Crosse, Wisconsin

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
2 large eggs, room temperature, lightly beaten
5 tablespoons butter, melted and cooled
2 tablespoons sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add eggs, butter, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. On a lightly floured surface, roll dough into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Using a sharp knife, cut dough into 16 pieces. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20 minutes or until golden brown. To serve, separate into rolls.

Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 192mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use fresh cornmeal. Fresh cornmeal has a better flavor and texture than old cornmeal.
  • Use buttermilk. Buttermilk adds a tangy flavor to spoon bread. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
  • Don't overmix the batter. Overmixing the batter will make the spoon bread tough.
  • Bake the spoon bread in a hot oven. A hot oven will help the spoon bread rise and brown properly.
  • Serve the spoon bread hot. Spoon bread is best served hot out of the oven. You can also reheat it in the oven or microwave.

Conclusion:

Spoon bread is a delicious and versatile dish that can be served as a side dish, main course, or dessert. It is easy to make and can be tailored to your own taste. Whether you like it sweet or savory, there is a spoon bread recipe out there for you. So next time you are looking for a comforting and delicious dish, give spoon bread a try.

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