Susan's StoryThis bread is served with a large spoon. Southern cooks will probably already know about spoon bread. For anyone who doesn't, spoon bread is really good for soaking up meat juices, gravies, sauces, and the vinegar barbecue sauce they call "soptchkin" in the Carolinas.
cornbread mix (i use aunt jemimah buttermilk mix)
1 1/2 c
milk, heated to scalding
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1Preheat oven to 350 degrees. Grease a round 2-quart casserole dish.
2Stir together cornbread mix and sugar. Heat milk to scalding. Beat egg yolks well. Stir milk quickly into cornbread mix, then quickly stir in beaten egg yolks and melted butter.
3Let mixture cool slightly while you beat the egg whites to a soft, foamy, thick mixture, but not as stiff as for meringue. Fold egg whites into cornbread mixture.
4Bake for 45 minutes with a pan of hot water next to the casserole dish. Serve with a large spoon, as indicated by the name.
About this Recipe
Course/Dish: Savory Breads
vicki aylor vaspouse1 - Jan 3, 2011
this looks good, this will be the first recipe I'll try. I miss the spoon bread mix by Washington. I loved that stuff, but I believe this will work!
Susan Feliciano frenchtutor - Jan 3, 2011
I never realized there was a spoon bread mix. This recipe was one my mother had been making since 1954, and I think she learned it from her mother-in-law.
Amanda __ Bobanda - Jan 13, 2011
Washington spoonbread mix was a Coastal Mid-Atlantic thing which was sold in shops and all over Colonial Williamsburg. The company has gone out of business, but you can find the recipe for the mix online if you look.
Susan Feliciano frenchtutor - Jan 13, 2011
Thanks - I'll look that up! I have a penchant for older recipes, and if this was available at Colonial Williamsburg, it's probably really good.