Spoon Bread is a soft cornbread souffle loaded with cheddar cheese, corn and sour cream. Called spoon bread because it’s served and eaten with a spoon.
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This versatile side dish’s texture is much lighter than polenta. For those who would like to know, polenta (pronounced poh-LEHN-tah) is a north Italian porridge made by boiling coarsely ground yellow cornmeal.
Spoon bread (correct as one or two words) is a popular southern side dish. This cornmeal-based casserole is very similar to a savory bread pudding.
According to Wikipedia.org, it’s believed to be of Native American origin and was commonly called Awendaw or Owendaw.
The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847.
Since 1997, Berea, Kentucky, has hosted the annual Spoonbread Festival each year in September.
Jiffy Corn Muffin Mixis a key ingredient in the recipe.
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Place spoon bread in a tightly sealed container before refrigerating. Warm in 400 preheated oven for 5-10 minutes. Far better than warming in microwave oven. Tastes better in my opinion.
Pairs well with a variety of mains: baked or fried chicken, barbecue, meatloaf, baked or fried pork chops, lamb chops.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.