Category: Breads

A long time family standard, which is admitedly.  Spoon Bread always conjures up memories of my time in Virginia growing up when I was with my grandparents.  So many amazing memories of trips to Williamsburg, Monticello, Mount Vernon and the Smithsonian.  This is an easy version of spoon bread which anyone should have no trouble making.

1 ½ Teaspoons Sugar

1 Teaspoon Salt

1 Cup Cornmeal

4 Tablespoons Butter

1 1/3 Cups Boiling Water

3 Eggs

1 Tablespoon Baking Powder

1 1/3 Cups Hot Milk

Preheat oven to 350.  Grease deep dish.  Mix sugar, salt, cornmeal.  Add butter and pour in 1 1/3 cups boiling water.  Stir.  Allow to cool.  Beat eggs with baking powder until fluffy.  Add to mix.  Stir in milk.  Bake 35-40 minutes in shallow pan of water.

2 cups cornmeal
1 teaspoon baking soda
1¾ cups water
3 tablespoons Rendered Lard
2 tablespoons unsalted butter

Combine the cornmeal and baking soda in a small bowl.

Bring the water to a boil in a  saucepan over high heat. Remove the pan from the stove and stir in the cornmeal. Stir in also 1 tablespoon of the lard.

Heat the butter and the remaining 2 tablespoons lard on a griddle pan over high heat. Cooking in batches if necessary, spoon the batter onto the griddle to make cakes about 1 inch in diameter. When you see pits in the tops of the cakes, after about 2 minutes, flip them and cook for about 2 minutes on the other side.

They should be golden and crispy on both sides. Wipe out the pan between batches if the butter scorches, and add fresh butter and lard.

Serve immediately.

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2 cups self-rising white cornmeal mix
3 Tbsp. sugar
1/4 tsp. pumpkin pie spice
5 large eggs
2 cups mashed cooked sweet potatoes (about 11/2 lb. sweet potatoes)
1 (8-oz.) container sour cream
1/2 cup butter, melted

• Preheat oven to 425°. Stir together first 3 ingredients; make a well in center of mixture. Whisk together eggs and remaining ingredients. Add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan or cast iron skillet.
• Bake at 425° for 35 minutes (a little less for a cast iron skillet) or until golden brown.

There is a lot of really bad cornbread out there served in restaurants and it gets a bad reputation.  There is also heated debate especially in the South whether it should have sugar or flour, in my opinion the resounding answer is no.  This version will convert you if you’re a skeptic.  You should use the highest quality ingredients as you can afford with recently ground cornmeal if possible.  Don’t skimp on your cornbread and you might find yourself making it a few times a week.  Of course it’s best served fresh from the oven still in the cast iron skillet.

4 ounces quality smoky bacon *
2 cups yellow cornmeal *
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1½ cups buttermilk
1 large egg, lightly beaten

* If you want the very best ingredients use Benton’s bacon and Anson Mills Antebellum Coarse Yellow Cornmeal.  These items will have to be special ordered online. *

Preheat the oven to 450°F. Put a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes.

Finely mince the bacon.  Add the bacon to a skillet large enough to hold it in a single layer and cook over medium-low heat stirring until the fat is rendered and the bits of bacon are crispy, usually 4 to 5 minutes. Remove the bits of bacon to a paper towel to drain, and reserve the fat. You need 5 tablespoons bacon fat.

Combine the cornmeal, salt, baking soda, baking powder, and bits of bacon in a bowl. Reserve 1 tablespoon of bacon fat and combine the remaining 4 tablespoons fat, the buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not over mix.

Move the cast iron skillet from the oven to the stove, placing it over high heat. Add the remaining tablespoon of bacon fat and coat the skillet. Pour in the batter, distributing it evenly. It will sizzle.

Bake the cornbread for about 20 minutes, until a toothpick comes out clean. Serve warm.

• 1 egg
• 1 cup milk
• 1/4 cup melted shortening
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1/4 teaspoon vanilla extract
• 2 cups flour
• 3 teaspoons baking powder
• 1 cup unpeeled, chopped fresh peaches

Beat egg.  Stir in milk, shortening, sugar, salt, cinnamon, lemon juice and vanilla. Mix together flour and baking powder. Stir into milk mixture until just blended. Do not overmix. Fold in peaches. Fill greased muffin cops 2/3 full. Bake at 450 degrees about 20 minutes or until brown.

Banana muffins: Use only 1/2 cup sugar and 1/2 cup milk in recipe above.  Use 2 tablespoons drained crushed pineapple and 1 cup mashed bananas in place of peaches.

Apple muffins: Use apples in place of peaches.

3½ cups unbleached all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cubed, plus 2 tablespoons, melted
1 cup buttermilk
1½ cups coarsely chopped (1-inch pieces) country ham
8 scallions, sliced into ¼-inch-wide pieces
2 cups grated Cheddar cheese

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut the chilled cubed butter into the flour mixture with your fingers until broken down into pea-sized pieces.

Pour the buttermilk into the dry mixture all at once and, using a spoon, fold in the buttermilk quickly and as gently as possible. Add the ham, scallions, and cheese and gently mix until completely incorporated.

Flour your hands and reach into the bowl and under the dough and combine, flipping it around. Mix it up as gently as possible without being too tough on the dough. The dough will be sticky, but manageable. Add more flour if needed.

Turn the dough out onto a lightly floured surface and, working lightly, use your hands to pat the dough into a roughly 8 x 10-inch rectangle about ¾ inch thick.

Dip a 3-inch biscuit cutter into flour and cut as many scones as you can from the dough.  Place the scones on the prepared baking sheet and bake for 15 to 20 minutes, turning the pan after halfway through the cooking time, until the tops are light golden brown.

Meanwhile mix the 2 tablespoons melted butter with a pinch of salt.

Transfer the scones to a wire rack and brush their tops with the melted butter. The scones will keep in a tightly sealed plastic bag at room temperature for up to a day or so for best results.

When I’m not in the South I miss these golden nuggets of deliciousness.  I’ve had elegant crab stuffed hushpuppies, but these are a delicious basic version made easy by using self-rising cornmeal.

• 2 cups white lily self-rising cornmeal
• 2 tablespoons self-rising flour
• ½ medium onion, chopped
• 1 cup buttermilk
• 1 large egg, beaten
• Vegetable oil for pan or deep-frying

In a large bowl combine the cornmeal, flour, and onion. Add the buttermilk and egg and mix well. Let the mixture stand for 5-6 minutes.

In a deep skillet heat about 3 inches of oil over medium heat. Drop the batter by tablespoons into the hot oil. Fry until golden brown, turning several times. Remove from the oil, drain before serving.

1 cup butter, room temperature
8 ounces Parmesan cheese, finely grated
8 ounces sharp Cheddar, finely grated
3/4 teaspoon Dijon mustard
2-1/3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground hot red pepper

Preheat oven to 375 degrees.

Cut the butter into thin pieces and beat with an electric hand mixer in a very large mixing bowl until butter is soft. Add all the cheese and beat with the butter until the mixture is smooth. Stir in the mustard.

Whisk together the flour, salt, baking powder, and hot red pepper. Add to the butter mixture and beat until combined. Form into a ball.

Press dough out with a cookie press into straws or divide dough into fourths. On waxed paper, roll each piece into a rectangle 1/3 inch thick. Use a pastry wheel to cut dough into 4- x 1/2-inch strips. Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper.

Bake at 375 degrees for 8 to 15 minutes, until light brown. Do not overly brown straws. Cool on a rack.