Southern Spoon Bread Recipe

Southern Spoon Bread Vintage Recipe

Today’s vintage recipe showcases a southern spoon bread recipe, as well as the left-slanting handwriting of the author. While I love a good corn bread recipe, I am not familiar with handwriting analysis. After poking around the web, it appears our recipe writer may have been someone who hid her feelings and tried to control her emotions.

As for the southern spoon bread recipe, the only thing missing for me is a dash of sugar or honey. I much prefer a sweet corn bread.

Southern Spoon Bread Recipe

1 cup corn meal
1 1/2 cups boiling water
1 Tablespoon melted shortening
3 eggs
1 cup milk
1 Tablespoon baking powder
1/4 teaspoon salt

Add the boiling water to the corn meal and stir until well mixed. Allow to cool. When cooled, add the melted shortening, well-beaten eggs, milk, salt and baking powder. Blend thoroughly and pour into a well-greased baking dish 7 inches in diameter and 3 inches deep. Bake in a moderate oven at 375F for 30 minutes.

For more spoon bread recipes, check out these bloggers:
Sweet Corn Spoonbread Recipe via Smitten Kitchen
Spoon Bread Recipe via Leite’s Culinaria
Strawberry Spoon Bread Recipe via Homesick Texan

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  1. It’s a basic southern recipe for sure. You could add a small amount of sugar to it but then it would not be a “typical” boiling water cornbread.
    My aunt’s recipe calls for white fine cornmeal, salt and boiling water – NOTHING else. She fry’s it as well. Many of us in the South have our favorite brands and color of cornmeal: Martha White, Pollard’s and Hoover’s are a few. Hoover’s is my favorite as it is a local mill located in the Florida Panhandle.
    Spooky as it may sound – the handwriting looks exactly like my deceased mother-in-law’s.

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