Spoonbread is more like a soft pudding made from cornmeal than a bread. Serve a scoop atop any meat stew for a hearty, down-home flavor.

Recipe by Oxmoor House January 1995


Recipe Summary

11 (1-cup) servings.


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork; cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; place over medium-high until hot. Add pork, and cook until pork is browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven.

  • Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and celery; saute until tender. Add pork, flour, and next 4 ingredients; cook 2 minutes. Add chicken broth and tomatoes, deglazing Dutch oven by scraping particles that cling to bottom. Add turnip and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until vegetables are tender, stirring frequently. Just before serving, add bourbon and red pepper. Ladle stew into individual bowls. Top each with a serving of Spoonbread.


Oxmoor House Cooking Light Collection

Nutrition Facts

165 calories; calories from fat 26%; fat 4.7g; saturated fat 1.6g; protein 11.1g; carbohydrates 17.5g; cholesterol 32mg; sodium 178mg.