BOONE SPOON RECIPES

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BOONE TAVERN SPOONBREAD RECIPE - FOOD.COM



Boone Tavern Spoonbread Recipe - Food.com image

The original recipe from the Boone Tavern hotel in Berea, Kentucky. I serve it annually on Derby Day. The Boone Tavern hotel is operated by the Berea College hospitality students, and has a lovely dining room with classic Kentucky fare.

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 1 hours 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 6

4 tablespoons unsalted butter (1 tbsp. softened, 3 tbsp. melted)
3 cups milk
1 1/4 cups white cornmeal (finely ground)
1 teaspoon baking powder
1 teaspoon fine salt
2 eggs, well beaten

Steps:

  • Grease a 9" round cake pan with some of the softened butter. Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. Set the prepared pan aside.
  • In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.
  • Heat oven to 350°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.
  • Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately.

Nutrition Facts : Calories 262.2, FatContent 14.6, SaturatedFatContent 8.3, CholesterolContent 99.4, SodiumContent 541.5, CarbohydrateContent 25.5, FiberContent 1.9, SugarContent 0.2, ProteinContent 8.2

DANIEL BOONE TAVERN SPOON BREAD - 500,000+ RECIPES, ME…



Daniel Boone Tavern Spoon Bread - 500,000+ Recipes, Me… image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 7

3 Egg beaten
1 ts Salt
2 tb Butter
1 tb Baking Powder
1 c Creamed corn; canned
2 c milk
1 c Yellow cornmeal; water

Steps:

  • "Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow) cornmeal over med. heat to make a mush. Add 3 well beaten eggs, removing from heat at once. Beat well and add 1 TB baking powder, 1 tsp. salt, 2 TB butter (melted). Beat 3 minutes; Pour into greased 2-qt. casserole. Bake 30 to 35 minutes at 350 degrees F or till lightly browned. Serve warm. Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer By Simps on Jul 17, 1997 Posted to Bakery-Shoppe Digest by louiseh on Apr 05, 1998"

Nutrition Facts : Calories 84 calories, FatContent 6.75399375 g, CarbohydrateContent 2.34933750088688 g, CholesterolContent 117.544375 mg, FiberContent 0.269600000075905 g, ProteinContent 3.96799791667035 g, SaturatedFatContent 3.46941833333333 g, ServingSize 1 1 Serving (53g), SodiumContent 252.555666957129 mg, SugarContent 2.07973750081097 g, TransFatContent 0.702938750000001 g

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