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

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Recipe Summary

Yield:
11 (1-cup) servings.
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

165 calories; calories from fat 26%; fat 4.7g; saturated fat 1.6g; mono fat 0g; poly fat 0g; protein 11.1g; carbohydrates 17.5g; fiber 0g; cholesterol 32mg; iron 0mg; sodium 178mg; calcium 0mg.
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