Spoonbread: Difference between revisions
fm |
Missionedit (talk | contribs) m clarified "turn of the century" statement WP:COPYEDITORSS]] |
||
Line 21: | Line 21: | ||
Although named a "bread", spoonbread is closer in consistency and taste to many [[pudding|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. |
Although named a "bread", spoonbread is closer in consistency and taste to many [[pudding|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''.<ref>Fussell, Betty. The Story of Corn. New York:Knopf, 1992</ref> The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847. Spoonbreads became popular around the turn of the century, as cornmeal replaced yeast in Southern cooking.<ref>Oliver, Lynne. "Spoonbread." Food Timeline. 1999. Web. http://www.foodtimeline.org/foodfaq.html#spoonbread</ref> |
The dish is believed to be of Native American origin. It was commonly called ''Awendaw'' or ''Owendaw''.<ref>Fussell, Betty. The Story of Corn. New York:Knopf, 1992</ref> 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.<ref>Oliver, Lynne. "Spoonbread." Food Timeline. 1999. Web. http://www.foodtimeline.org/foodfaq.html#spoonbread</ref> |
||
Since 1997, [[Berea, Kentucky]], has been home to an annual [http://bereakyevents.com/spoonbreadfestival/joomla/ Spoonbread Festival] held in September. |
Since 1997, [[Berea, Kentucky]], has been home to an annual [http://bereakyevents.com/spoonbreadfestival/joomla/ Spoonbread Festival] held in September. |
Revision as of 00:12, 22 September 2014
![]() Spoonbread with pork chop and greens | |
Type | Pudding |
---|---|
Place of origin | United States |
Main ingredients | Cornmeal |
This article needs additional citations for verification. (January 2013) |
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
- ^ Fussell, Betty. The Story of Corn. New York:Knopf, 1992
- ^ Oliver, Lynne. "Spoonbread." Food Timeline. 1999. Web. http://www.foodtimeline.org/foodfaq.html#spoonbread