This is a very old recipe. It has been around for at least a hundred-forty years, probably longer.
Southern Spoon Bread
Ingredients
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1-1/2 cups water
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1 tablespoon dairy-free margarine
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1 cup cornmeal
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1/2 teaspoon salt
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1 teaspoon baking powder
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1 cup soymilk or other milk of your choice
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3 eggs
Directions
Preheat the oven to 375°. Coat a 2-quart casserole or an 8-inch square pan with no-stick spray. Or you can coat the pan with solid vegetable shortening. Set the pan aside.
Bring the water and margarine to a boil on the stove in a 1-quart saucepan. While this is heating, combine the cornmeal, salt and baking powder in a large bowl. Pour the boiling water into the cornmeal mixture. Stir it up quickly with a whisk to prevent lumps. The cornmeal will swell up and absorb the water. Slowly add the soymilk to the hot cornmeal. If you add it too fast it will wind up lumpy, which is not real bad, but it’s better if you try to keep it smooth. So slowly stir in the soymilk, a little at a time. When all the soymilk is added, break the eggs into the bowl too. You don’t add the eggs before the milk because the hot cornmeal will cook them. Trust me, this is sort of an icky thing and difficult to rescue. The time it happened to me, I had to toss out the whole mess for the dogs. The soymilk cools down the cornmeal, making it the perfect temperature for adding eggs. After adding the eggs, beat the batter vigorously, or until the eggs are well incorporated. Then turn the batter into the prepared pan. Bake the bread at 375° for about 45 minutes. The top will be nicely browned and the mixture will jiggle a little bit when you shake the pan. Take it out of the oven and serve it hot.
This bread got its name from the way it’s served. Simply spoon it from the pan onto your plate. Some very popular restaurants in the South have become famous for their spoon bread. It’s traditional to serve it on Easter Sunday with a roasted ham or leg of lamb. It’s also nice with a large pot of baked beans or a roasted chicken. In a pinch I have prepared it with 2 eggs and it still turns out okay. I have also used 1 whole egg and 1/3-cup egg substitute with good results.
Assuming 8 servings; prepared with 3 whole eggs & 1/2-teaspoon salt
Per Serving: 101 Calories; 3g Fat (24.5% calories from fat); 5g Protein; 14g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 225mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat.
Light Version
8 servings; prepared with 1 whole egg and 1/3-cup egg whites or egg substitute & 1/4 teaspoon salt
Per Serving: 87 Calories; 1g Fat (15.6% calories from fat); 4g Protein; 14g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 155mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat.