3 Savory & sweet recipes for gooey spoon bread
If you've spent anytime in the South, you probably know what spoon bread is, even if you've never tried it. The first time I had it, I'll admit, I was a little skeptical. Who wants to eat bread with a spoon when it's just so good on its own? After one bite though, I was sold. It's soft, fluffy and practically melts in your mouth. It's my new favorite way to enjoy bread.
These savory and sweet, fluffy spoon breads have the best consistency, like a mix of custard and fluffy Yorkshire pudding. Plus, you can make these savory, sweet or a mix of both, which is what I did. Because sometimes you just need a little bit of both, right?
Asparagus and goat cheese spoon bread recipe
Serves about 6-7
- 4 tablespoons unsalted butter
- 3 cups milk
- 1-1/4 cups cornmeal
- 1 teaspoon baking powder
- 2 eggs, lightly beaten
- 1 bunch asparagus, stem ends removed
- 2 tablespoons extra-virgin olive oil
- 6 ounces goat cheese
- Salt and pepper
- Preheat oven to 400 degrees F. Place the asparagus in a 9 x 13-inch glass baking dish and drizzle with olive oil and salt and pepper. Bake for about 15-20 minutes, or until asparagus is soft. Let cool and then cut into bite-size pieces.
- Meanwhile, bring the milk to a boil over medium-high heat. Stir in the cornmeal and cook another 1-2 minutes, whisking continuously. Let the mixture cool slightly.
- Reduce heat to 350 degrees F and liberally grease an 8 x 8-inch baking dish with 1 tablespoon of butter. Place the cornmeal mixture, baking powder, eggs, salt and pepper into the bowl of a stand mixer fitted with a paddle attachment. Melt the remaining butter in the microwave and pour into the cornmeal mixture.
- Beat until fluffy and aerated, about 10 minutes. Stir in the asparagus and goat cheese. Pour the mixture into the prepared pan. Bake for about 1 hour and 10 minutes.
Strawberry & blueberry spoon bread with balsamic fruit glaze recipe
Recipe adapted from Homesick Texan
Serves about 4
For the bread:
- 1 pint fresh strawberries, hulled and chopped
- 1/3 cup plus 1 tablespoon brown sugar
- 1-1/2 cups milk
- 1/4 cup almond meal
- 1/4 cup finely ground cornmeal
- 1/4 cup plus 2 tablespoons Egg Beaters
- 1-1/2 tablespoons unsalted butter
- 1/2 tablespoon baking powder
- 1/2 cup whipped cream
- 1/4 cup balsamic vinegar
- 3/4 cup strawberries, chopped
- 1/4 cup fresh blueberries
- 1 tablespoon brown sugar
- Dash lemon zest
- Preheat oven to 350 degrees F. Grease 4 small ramekins with nonstick cooking spray.
- Place the milk in a saucepan over medium heat and bring to a boil. Whisk in the almond meal and cornmeal. Remove from heat and pour the mixture into the bowl of a stand mixer.
- Fit the bowl with a paddle attachment and add the brown sugar, Egg Beaters, unsalted butter, baking powder and a dash of salt. Stir in the fresh strawberries. Pour the bread into the ramekins and place on a cookie sheet. Bake for about 40 minutes, or until golden brown.
- Meanwhile, make the sauce. Pour the vinegar into a saucepan and bring it to a boil. Reduce to low and let simmer for about 6 minutes, or until reduced by half. Add the strawberries, blueberries and brown sugar. Stir in the lemon zest.
- Reduce the heat to low and simmer for about 5 minutes. Using the back of a spoon, press the berries gently against the side of the pan. Continue to simmer until mixture is thick, almost like a syrup. This may take about 10 minutes. Remove from heat and let cool.
- Once the spoon breads have cooled, top with whipped cream and a spoonful of sauce.
Sweet potato and toasted almond spoon bread recipe
Recipe slightly adapted from County Living
Serves about 6
- 2 cups (about 4 medium) sweet potatoes, mashed
- 2/3 cup brown sugar
- 3 large eggs, room temperature
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 4 tablespoons unsalted butter, melted
- 1 cup toasted almonds
- Preheat oven to 350 degrees F. Grease 6 ramekins with nonstick cooking spray and set aside.
- In a large bowl, mix the sweet potatoes, brown sugar, eggs, milk, vanilla, cardamom, ginger and unsalted butter. Pour the mixture into the ramekins and place on a cookie sheet.
- Bake for about 35 minutes, or until they puff up. Let cool slightly.
- Top the spoon breads with almonds and enjoy!