Type Pudding Place of origin United States of America | Main ingredients Cornmeal Main ingredient Cornmeal | |
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Similar Cornmeal, Pudding corn, Creamed corn, Cornbread, Johnnycake | ||
Spoonbread
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.
Contents
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. 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.
Since 1997, Berea, Kentucky, has been home to an annual Spoonbread Festival held in September.
Spoonbread for joy of soul food 0001
