100-Year-Old Southern Spoon Bread Recipe

This delicious bread recipe goes as far back as 1927 and this is an old-fashioned recipe that is popular among most Southerners! This is called spoon bread as it was so soft and mushy that you need to use a spoon to eat it. Try making this recipe by Collard Valley Cooks on YouTube for your family today and they’ll love it for sure.

Ingredients:

• 1 pint of scalded milk or 2 cups of whole milk
• ½ cup of cornmeal, plain not self-rising
• ½ tsp of baking powder
• 1 tsp of salt
• 3 egg yolks
• 3 egg whites
• 2 tbsp of melted fat or butter
• Shortening, to grease the skillet

Directions:

Step 1

Preheat your oven to 375°F, then let your skillet pan preheat while the oven is getting hot. Prepare the eggs first, separate the yolks from the whites, then beat the yolks with a fork, and set them aside. Add the milk to a double broiler or non-stick pot or skillet, then bring it a scald (nice and hot but not a boil) over low heat, and while waiting for the milk to heat up, prepare the egg whites. Beat the egg whites until medium-stiff peaks form making sure not to overbeat, then set it aside.

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Step 2

Slowly add the cornmeal to the scalded milk while stirring constantly, then let the cornmeal cook until it’s like mush, and remove from heat. Next, add the salt, baking powder, and fat or butter, then mix them together until well combined before adding the yolks and mix them until well combined. Take the skillet pan out of the oven, then melt about 2 tablespoons of shortening in and around the edges, and set aside. Fold the egg whites into the batter until well combined, then pour into the greased and preheated skillet, and bake it in the oven for about 30 minutes. Serve and enjoy!

*All these images are credited to Collard Valley Cooks via YouTube. Give her channel a visit and subscribe for more!

100-Year-Old Southern Spoon Bread Recipe