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    You are in: Home / Recipes / Boone Tavern Spoonbread Recipe
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    Boone Tavern Spoonbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    25 mins

    1 hr 20 mins

    SoChic's Note:

    The original recipe from the Boone Tavern hotel in Berea, Kentucky. I serve it annually on Derby Day. The Boone Tavern hotel is operated by the Berea College hospitality students, and has a lovely dining room with classic Kentucky fare.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grease a 9" round cake pan with some of the softened butter. Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. Set the prepared pan aside.
    2. 2
      In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.
    3. 3
      Heat oven to 350°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.
    4. 4
      Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Boone Tavern Spoonbread

    Serving Size: 1 (131 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.1
     
    Calories from Fat 131
    50%
    Total Fat 14.6 g
    22%
    Saturated Fat 8.2 g
    41%
    Cholesterol 99.4 mg
    33%
    Sodium 541.4 mg
    22%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 0.2 g
    0%
    Protein 8.2 g
    16%

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