Old Tennessee Spoon Bread
Old Tennessee Spoon Bread is a classic Southern dish with a moist, tender texture and a slightly cornbread-like flavor. Its comforting warmth and fluffy consistency make it perfect for family dinners or special gatherings, pairing well with hearty stews or simply served with butter and honey.
Ingredients
Instructions
- Mix salt with cornmeal and cut in shortening.
- Slowly pour in boiling water, stirring as you pour.
- Beat eggs in the milk to blend well and stir into the mixture.
- Add baking powder and blend all ingredients well.
- Grease a casserole dish and pour in the mixture.
- Bake at 350°F for 30 minutes or until brown on top.
- Stir 2 or 3 times during baking before ingredients congeal.
- Serve hot from the casserole.
Tips & Substitutions
For a creamier texture, consider using buttermilk instead of regular milk. If you prefer a slightly sweeter flavor, add a tablespoon of honey or sugar to the mixture. Be sure to stir the batter gently to avoid overmixing, which can make the spoon bread dense. If you don’t have shortening, butter or vegetable oil can be substituted for a similar result.
Serving Suggestions
Serve hot from the casserole as a comforting side dish to fried chicken or savory stews. It also pairs beautifully with String Beans In Sour Cream And Tomato Sauce for a classic Southern meal. Consider garnishing with fresh herbs or a drizzle of honey for added flavor and presentation.
Storage & Reheating
Store leftover spoon bread in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual portions, but be careful not to overheat, as it can become dry.
Nutrition & Diet Analysis (per serving)
Each serving of Old Tennessee Spoon Bread contains roughly 640 calories, with 10g protein, 113g carbohydrates, and 17g fat. It is an excellent source of calcium (55% of the Daily Value), iron (41% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2000mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cornmeal?
Yes, you can use fine or medium ground cornmeal. However, avoid using coarse cornmeal, as it may yield a gritty texture. The finer the cornmeal, the smoother the spoon bread will be. Adjust the liquid slightly if you notice a significant difference in texture.
Can I make this recipe ahead of time?
Yes, you can prepare the batter a few hours in advance and refrigerate it until you're ready to bake. Just give it a good stir before pouring it into the casserole dish and baking. Keep in mind that the baking time may vary slightly if the batter is cold.
Is this recipe suitable for freezing?
Spoon bread can be frozen, but it’s best to do so before baking. Pour the uncooked batter into a freezer-safe container and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then proceed with the baking instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).