Spoonbread: Lighter or Denser than Cornbread?
Bob Terwilliger
But reading through _Frank Stitt's Southern Table_, he describes
spoonbread's texture as "similar to a dense polenta pudding."
Is spoonbread's definition so broad that both notions are correct?
Bob
Wayne Boatwright
To some extent I think it depends on how you make both spoonbread and
cornbread. To me, spoonbread is almost more of a fluffy custard,
whereas the cornbread I make is quite heavy and fairly gritty.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Virginia Tadrzynski
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4c2a5453$0$26080$c3e...@news.astraweb.com...
Like cornbread...it all depends on 'who' is making it.
-ginny
Virginia Tadrzynski
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4c2a5453$0$26080$c3e...@news.astraweb.com...
overseeing the making of some. I'm sure she'll let you know somehow.
RIP, Leila. We miss you.
-ginny
sf
Do you make spoonbread? What is yours like? I've never even seen it.
--
Forget the health food. I need all the preservatives I can get.
Goomba
Virginia Tadrzynski
"sf" <s...@geemail.com> wrote in message
news:7qtk26tmlenene9va...@4ax.com...
had it, but never made it.
-g
sf
<ta...@ptd.net> wrote:
>
> had it, but never made it.
You vamp! Leaving me hanging like that.... so what was it like?
Felice
>>> news:4c2a5453$0$26080$c3e...@news.astraweb.com...
>>> > I've always thought that spoonbread was lighter and fluffier than
>>> > cornbread. But reading through _Frank Stitt's Southern Table_, he
>>> > describes spoonbread's texture as "similar to a dense polenta
>>> > pudding."
>>> >
>>> > Is spoonbread's definition so broad that both notions are correct?
>>> >
>>> > Bob
Basic difference: Cornbread is baked, cut with a knife, served in pieces
and, ideally, slathered with butter. Spoonbread is cooked in a pot, served
by the (large) spoonful and also slathered with butter. At least in MY
house.
Felice
Wayne Boatwright
I totally agree, and I also think there's a considerable difference
in texture.
Giusi
"Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
Pudding and bread are pretty far apart, yes?
I think it seems lighter even though it's really more calorific. I have two
versions, however, and one takles more time and is fluffier, the other soft
but creamy.
Spoonbread was something I often turned to when married and entertaining
foreigners because as far as I can tell, it is uniquely American. My
Italian neighbors and friends really love it but they don't think of it as
bread at all.
sf
wrote:
> Spoonbread was something I often turned to when married and entertaining
> foreigners because as far as I can tell, it is uniquely American.
I'm an American, but it doesn't have any place in my past, present or
casual conversation for that matter. I don't even know if it's part
of the main meal, a dessert or how it's eaten. That's how little
spoon bread has been part of my American life.
> My Italian neighbors and friends really love it but they don't think of
> it as bread at all.
Spoon bread is like polenta?
Giusi
"sf" <s...@geemail.com> ha scritto nel messaggio
news:73mm26dr05mva8h3i...@4ax.com...
> On Wed, 30 Jun 2010 14:57:43 +0200, "Giusi" > wrote:
>
>> Spoonbread was something I often turned to when married and entertaining
>> foreigners because as far as I can tell, it is uniquely American.
>
> I'm an American, but it doesn't have any place in my past, present or
> casual conversation for that matter. I don't even know if it's part
> of the main meal, a dessert or how it's eaten. That's how little
> spoon bread has been part of my American life.
>
>> My Italian neighbors and friends really love it but they don't think of>>
>> it as bread at all.
>
> Spoon bread is like polenta?
Not in the least. Polenta is like coarse cornmeal cooked in salted water,
Spoonbread is cornmeal cooked that way, then added to a custradlike mixture
of milk and eggs, then baked until fluffy. It's bread. It goes with
whatever course you are eating.
sf
> Not in the least. Polenta is like coarse cornmeal cooked in salted water,
> Spoonbread is cornmeal cooked that way, then added to a custradlike mixture
> of milk and eggs, then baked until fluffy. It's bread. It goes with
> whatever course you are eating.
Now it sounds more like a souffle. I really am trying to follow this.
It's bread that you eat with a fork and it's served as a side dish
with the main course... so what is typically served with it? Is it
the only starch on the plate? When I serve souffle as a side dish, I
don't bother with potatoes or rice.
The Cook
Here is a recipe for spoonbread.
* Exported from MasterCook *
Hotel Roanoke Spoon Bread
Recipe By :Fred R. Brown, Chef, Hotel Roanoke, Roanoke, VA
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups corn meal
1 teaspoon sugar
1 1/3 teaspoons salt
1 1/2 cups boiling water
4 tablespoons butter -- melted
5 each egg
2 cups milk
1 tablespoon baking powder
Mix corn meal, salt, and sugar together. Scald with boiling water.
Add melted butter. Beat eggs and add milk to eggs. Put the two
mixtures together. Add the baking powder. Pour into baking pan and
bake 30 to 40 minutes in over, at 350 degrees.
Source:
"Marion Brown's Southern Cook Book"
Copyright:
"1951, 1968"
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 1100 Calories; 87g Fat (71.0%
calories from fat); 48g Protein; 32g Carbohydrate; 0g Dietary Fiber;
1251mg Cholesterol; 5373mg Sodium. Exchanges: 4 Lean Meat; 2 Non-Fat
Milk; 14 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Bob Terwilliger
>> Polenta is like coarse cornmeal cooked in salted water, Spoonbread is
>> cornmeal cooked that way, then added to a custradlike mixture of milk and
>> eggs, then baked until fluffy. It's bread. It goes with whatever course
>> you are eating.
>
> Now it sounds more like a souffle. I really am trying to follow this.
> It's bread that you eat with a fork and it's served as a side dish
> with the main course... so what is typically served with it? Is it
> the only starch on the plate? When I serve souffle as a side dish, I
> don't bother with potatoes or rice.
There are people who can eat several different starches at a meal,
especially during the holidays! I served an apple-pecan spoonbread as part
of a Christmas dinner (with ham) six or seven years ago.
If you think in terms of "salad, vegetable, meat, starch, dessert," then use
it as a starch. Spoonbread can be topped with maple syrup or sausage gravy
at breakfast. Cafeterias sometimes serve spoonbread with chicken a la king
at lunch. It's good with any kind of ragout, stew, or braise. (I haven't
tried this, but I'm guessing it would probably be good with marinara or
puttanesca sauce.)
Bob
sf
wrote:
> Here is a recipe for spoonbread.
Thanks. Do you make spoonbread? What do you serve with it?
sf
<virtualgoth@die_spammer.biz> wrote:
>There are people who can eat several different starches at a meal,
>especially during the holidays!
I'm not thinking "holiday food".
>I served an apple-pecan spoonbread as part
>of a Christmas dinner (with ham) six or seven years ago.
That sounds delicious! I doubt you took the recipe with you in Iraq,
so I won't ask you to post it.
>
>If you think in terms of "salad, vegetable, meat, starch, dessert," then use
>it as a starch.
I do, so I will - thanks.
>Spoonbread can be topped with maple syrup or sausage gravy
>at breakfast. Cafeterias sometimes serve spoonbread with chicken a la king
>at lunch.
I was wondering if it would go with creamed chicken.
>It's good with any kind of ragout, stew, or braise. (I haven't
>tried this, but I'm guessing it would probably be good with marinara or
>puttanesca sauce.)
Thanks! That helped me understand it. I'd like to try your
apple-pecan spoonbread. I see one by Emeril Lagasse, but it's only
rated 3 stars.
--
I love cooking with wine.
Sometimes I even put it in the food.
Felice
"Giusi" <deco...@gmail.com> wrote in message
news:892pnu...@mid.individual.net...
And if it's served with fried chicken, you have a winning combo.
Felice
Bob Terwilliger
>> I served an apple-pecan spoonbread as part
>> of a Christmas dinner (with ham) six or seven years ago.
>
> That sounds delicious! I doubt you took the recipe with you in Iraq,
> so I won't ask you to post it.
<snip>
>
> Thanks! That helped me understand it. I'd like to try your
> apple-pecan spoonbread. I see one by Emeril Lagasse, but it's only
> rated 3 stars.
That's the recipe I used. Spoonbread is *never* going to be
knock-your-socks-off delicious. It's strictly a sidekick. That being said,
it's a pleasant and interesting way to vary your meals. If you google RFC
for spoonbread, I posted a plain spoonbread recipe from Gourmet some time
ago. But it doesn't differ very much from the one Susan already posted in
this thread.
Bob
Giusi
>
>>> I served an apple-pecan spoonbread as part
>>> of a Christmas dinner (with ham) six or seven years ago.
>>
>> Thanks! That helped me understand it. I'd like to try your>>
>> apple-pecan spoonbread. I see one by Emeril Lagasse, but it's only>>
>> rated 3 stars.
>
> That's the recipe I used. Spoonbread is *never* going to be >
> knock-your-socks-off delicious. It's strictly a sidekick. That being said,
> it's a pleasant and interesting way to vary your meals. If you google RFC
> > for spoonbread, I posted a plain spoonbread recipe from Gourmet some
> time > ago. But it doesn't differ very much from the one Susan already
> posted in this thread.
That recipe is like my fast recipe. The slow recipe has you cook the
cornmeal in milk, then add it to the egg yolk mixture, then whipped egg
whites, then bake. It really is souffleish.
The recipe I published is for a very small amount, which is the problem I
had with most spoonbread recipes, that they could feed an army. This makes
enough for 2-3 or leftovers can be heated up.
http://www.judithgreenwood.com/thinkonit/spoonbread-an-american-comforter/
sf
> This makes
> enough for 2-3 or leftovers can be heated up.
>
> http://www.judithgreenwood.com/thinkonit/spoonbread-an-american-comforter/
>
Thanks for the recipe, Giusi!
Giusi
> On Fri, 2 Jul 2010 06:57:07 +0200, "Giusi" <deco...@gmail.com> wrote:
>
>> This makes
>> enough for 2-3 or leftovers can be heated up.
>>
>> http://www.judithgreenwood.com/thinkonit/spoonbread-an-american-comforter/
>>
> Thanks for the recipe, Giusi!
You're welcome. If you use the search box over there you'll find lots of
traditional American foods as well as Italian. That's because you usually
can't just follow a US recipe here and you need to know substitutions, but
also because many recipes are too big for one or two people. Lots of times
a recipe is for one with instructions on how to make it for larger numbers.
Multiplying isn't the way often.