Experience the comforting warmth of traditional Southern spoon breads, featuring two distinct variations: a classic Virginia style with pure cornmeal richness, and a savory Bacon Spoon Bread loaded with sharp cheddar and crispy bacon bits. These baked cornmeal puddings boast a unique texture that is crisp on the outside and soft, custard-like on the inside, requiring a spoon rather than a knife to serve. The Virginia version highlights the natural sweetness of white cornmeal, while the Bacon variant offers a robust, salty kick perfect for hearty appetites. Ideal for holiday dinners, potlucks, or as a comforting side dish alongside roasted meats and vegetables, these breads bring nostalgic warmth to any table. Serve them hot from the oven for the best texture and flavor experience.
Two Spoon Bread Recipes
Description
Experience the comforting warmth of traditional Southern spoon breads, featuring two distinct variations: a classic Virginia style with pure cornmeal richness, and a savory Bacon Spoon Bread loaded with sharp cheddar and crispy bacon bits. These baked cornmeal puddings boast a unique texture that is crisp on the outside and soft, custard-like on the inside, requiring a spoon rather than a knife to serve. The Virginia version highlights the natural sweetness of white cornmeal, while the Bacon variant offers a robust, salty kick perfect for hearty appetites. Ideal for holiday dinners, potlucks, or as a comforting side dish alongside roasted meats and vegetables, these breads bring nostalgic warmth to any table. Serve them hot from the oven for the best texture and flavor experience.Ingredients
Directions
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Preheat oven to 350 degrees F.
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For the Virginia Spoon Bread: Stir the white cornmeal gradually into the rapidly boiling water. When the mixture is smooth, add the melted butter and salt, and stir in the milk.
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Remove from heat and stir in the egg yolks. Allow the mixture to cool to warm (90-100 degrees).
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Meanwhile, beat the egg whites to stiff peaks. Gently fold the beaten egg whites into the cornmeal mixture.
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Pour the batter into a greased 1-quart baking dish. It should come to no more than 3/4 way up the sides. Level with a rubber spatula.
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Bake until puffed and nicely browned. A knife blade slipped into the bread will come out clean when done, about 45-50 minutes.
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For the Bacon Spoon Bread: Preheat oven to 325 degrees F. Fry the bacon until crisp, then cut or chop into small bits.
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In a saucepan, stir the yellow cornmeal into the cold water. Place over medium heat and bring to a bubbling boil, stirring constantly. Remove from heat when thick, after about 60 seconds.
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Stir in the cheese, butter, garlic, salt, and milk. Stir in egg yolks and add bacon bits.
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Beat egg whites stiff, and fold them into the batter. Pour into a greased 2-quart casserole or soufflé dish.
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Level the batter with a rubber spatula. Bake for about 1 hour. The bread will be nicely browned, high and puffy.
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Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, the spoon bread is done. If not, return to the oven for an additional 10 minutes.
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Remove bread from the oven. Serve immediately, and with a spoon.
Note
Serve spoon bread immediately while hot for the best texture. It will deflate slightly as it cools.
You can substitute yellow cornmeal for white in the Virginia recipe if preferred, though white yields a lighter color and milder flavor.
For a richer flavor, you can use half-and-half instead of milk in either recipe.
