Spoonbread

Spoonbread

Spoonbread beneath a pork chop, served with greens
Type Pudding
Place of origin United States
Main ingredients Cornmeal
Cookbook: Spoonbread  Media: Spoonbread

Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.

Although named a "bread", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal soufflé, although typical Southern recipes do not involve whipping the eggs to incorporate air.

The dish is believed to be of Native American origin. It was commonly called Awendaw or Owendaw.[1] The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847. Spoonbreads became popular around the turn of the 20th century, as cornmeal replaced yeast in Southern cooking.[2]

Since 1997, Berea, Kentucky, has been home to an annual Spoonbread Festival held in September.

See also

References

  1. ↑ Fussell, Betty. The Story of Corn. New York:Knopf, 1992
  2. ↑ Oliver, Lynne. "Spoonbread." Food Timeline. 1999. Web. http://www.foodtimeline.org/foodfaq.html#spoonbread
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