Traditional Spoon Bread

Spoon bread, for those of you not raised in the south, is like really soft cornbread.  It gets its name from the fact you have to actually spoon it out of the dish, because it’s so soft.  The flavor is very similar to cornbread, but the texture is quite different.

Although I had heard of spoon bread, I had never actually tasted any before.  I made some to go with the Firehouse Chili last night.  It was a really good combination. Regular cornbread would have been good with the chili, too.  I love southern food!

We had a lot left over though.  It’s really hard cooking enough food for just two people!

I like that you can see a pumpkin in the background of this picture.  Aw 🙂

Traditional Spoon Bread

Yield: 6 servings

– 3 cups milk

– 1 cup cornmeal

– 3 eggs, separated

– 1 teaspoon sugar

– 1 1/2 teaspoon salt

– 1 tablespoon butter

Place the milk in a large saucepan over medium-high heat.  When the milk just begins to bubble around the edges, gradually add the cornmeal.  Stir constantly 10 minutes.  Set aside to cool for 10 minutes.

Meanwhile, preheat the oven to 375 degrees.  Lightly grease a 13×9 inch baking dish and set aside.  Beat the egg whites at high speed with an electric mixer until stiff peaks form.  Set aside. Stir the sugar, salt, butter, and egg yolks into the cornmeal mixture.  Gently fold in the egg whites.

Pour into the prepared baking dish and bake for 35-40 minutes, or until golden brown. Let stand for 5 minutes and serve hot.

Old Fashioned Potato Salad

Potato Salad is the ultimate cook out food.  I don’t think I’ve ever been to a cook out that didn’t serve this side dish.  It’s a southern staple.

However, I had never made it before.  Cook outs are a summer thing, so I knew that the one Zack was having at work would be my last chance to make some this year.

I found a recipe that seemed easy enough and decided to try it out.

Every bit of it got eaten at Zack’s cook out.  People were raving about how good it was.  I don’t like potato salad, so it didn’t appeal to me, but that’s besides the point.

I like that you slice an egg and sprinkle with paprika for the top.  Makes it look decorative and fancy.

Old Fashioned Potato Salad

Prep: 15 minutes.  Total: 1 hour 5 minutes, including cooling.  Makes 12 servings.

– 2 lb red potatoes (5-6 large) peeled, cubed

– 1 tsp. salt

– 3 hard boiled eggs, divided

– 1/2 cup mayonnaise

– 2 ribs celery, finely chopped (about 1/2 cup)

– 1 small onion, finely chopped (about 1/2 cup)

– 3 tbsp. yellow mustard

– 3 tbsp. sweet pickle relish

– 1 tbsp. sugar

– dash paprika

Cook potatoes in boiling salted water in large saucepan 10-15 minutes or just until tender; drain.  Cool.

Meanwhile, chop 2 eggs; slice remaining egg.  Mix mayonnaise, celery, onions, chopped eggs, relish, mustard, and sugar in a large bowl.  Gently stir in potatoes.

Top with sliced egg and paprika.

Basic Southern Cornbread

What kind of Southern gal would I be if I didn’t serve my boys cornbread?

Last night, my dad came over for dinner before we went to the races (see Better-Than-Grandma’s Apple Pie).  Not only did I make cornbread, but I made it in a cast-iron skillet! You can’t get much more authentic than that.

It was really easy to make and Dad and Zack both seemed to like it.

Basic Southern Cornbread

Yield: 8 servings

– 2 cups plain cornmeal

– 1 T baking powder

– 1 t salt

– 1 3/4 cups buttermilk

– 1 egg, beaten

– 1/4 cup vegetable oil

Preheat the oven to 450 degrees.  Place a greased 9-inch cast iron skillet in the oven to heat while the desired temperature is reached.

Meanwhile, in a large bowl, combine the cornmeal, baking powder, and salt.  Make a well in the center and add the buttermilk, egg, and oil, blending well.  Pour the batter into the preheated skilled.

Bake 25 minutes or until golden brown.  Transfer to a serving plate (or serve right from the skillet!).  Cut into slices and serve warm.

Cornbread is another one of those cold-fall-day foods.  Today was pretty chili and this just makes you feel warm and fuzzy inside.

Chicken and Dumplings!

First off, let me just say that chicken and dumplings are my all-time favorite food.  They are relatively easy to make (although quite unhealthy) and the ultimate comfort food.

Today was kind of chilly and the smell of fall was in the air…the perfect day to make some southern-comfort-food cuisine!

Doesn’t that just look delicious?  I splurged and had seconds.  Sh, don’t tell!


Chicken & Dumplings


3 or 4 chicken breasts

– 32 oz chicken broth (I use low sodium and fat free)

– 1 can cream of chicken soup

– 1 10-count can flaky biscuits

– salt and pepper to taste

– flour


Cook chicken breasts in a pot of water until fork tender (about 45 minutes).  Then, bring chicken broth to a boil in a medium to large pot.  Stir cream of chicken soup into the boiling broth.  Add salt and pepper.

Pull biscuits apart into 3 layers.  Dip each layer into flour, coating entirely.  Then, tear each layer into 3 more pieces and drop into the boiling broth mixture.

Do not stir biscuits a lot or they will cook up.  Instead, gently push dumplings down into the broth as they float to the top.  Cook about ten minutes after last dumplings are added.

Cut up the chicken and add to the broth mixture. Turn it on low until ready to serve.

Look at that yummy goodness!