Cleo Coyle Recipes.com: How to Make an Easy Spiced Apple Spoonbread by Cleo Coyle

How to Make an Easy Spiced Apple Spoonbread by Cleo Coyle

A modern twist on a historic recipe. The homey taste of apple pie spice and fresh shredded apple come together in this easy recipe to create a tasty bread pudding, perfect for chilly winter mornings, afternoon snacking, or even an after-dinner dessert.

Serve it with a drizzle of honey or maple syrup for a tasty alternative to pancakes or waffles. For an after-dinner dessert, try plating the warm pudding with a scoop of ice cream and maybe a boozy splash of Baileys or another liqueur. Whipped cream and fresh berries would also be delicious.

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Free Recipe PDF.

And don't forget that hot pot of coffee or tea to warm your bones while you're waiting to...

Eat with joy! 💗☕

~ Cleo

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☕ A Recipe Note from Cleo

Cleo Coyle writes two
bestselling mystery

series with her husband.
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The roots of this simple recipe reach back to a Native American dish called suppawn, a type of cornmeal porridge. English colonists added eggs and milk to enrich the dish, and the first published version appeared in 1847. See my Foodie Footnote (at the end of this recipe) for the historic formula.

For this recipe post, I built on that basic spoonbread, adding homey apple spice flavors and shredded apple to create an easy, tasty bread pudding, perfect for chilly winter mornings with a drizzle of honey or maple syrup. Or as an after-dinner bread pudding you can pair with ice cream, fresh fruit, or whipped cream, or even a boozy splash of Baileys or another liqueur.

Now let's start the cooking!

~ Cleo

To download this recipe in a free

PDF document that you can print,

save, or share click here.

Click the image for
Cleo's free recipe PDF.

🍎 Easy Spiced Apple
Spoonbread (Bread Pudding)

by Cleo Coyle

Makes 4 to 6 servings (depending on the amount you scoop!)

NOTE: This recipe is perfect for a 1-1/2 quart casserole dish. In a pinch, however, you can use an 8-inch square baking pan. Whatever you use, be sure it is well greased with butter or cooking spray to prevent sticking. For a larger batch, double the amount of ingredients and use a 2-1/2 quart casserole dish or a 9 x 9 x 2-inch pan. Cooking time may be a bit longer for a larger casserole, check for doneness as indicated in the recipe.

Ingredients:

1 large ripe apple (or 2 small), peeled and shredded using a boxed grater or food processor. (You'll want about 1-1/4 cups shredded apple)

3 Tablespoons melted butter

2 Tablespoons granulated, white sugar

1/4 cup light brown sugar (packed)

1 teaspoon apple pie spice

1/4 teaspoon salt

1-1/2 cups milk whole or low fat (1% or 2%, not skim)

1/2 cup apple juice (or apple cider)

3/4 cup cornmeal (yellow or white)

(optional) 1/2 cup raisins or craisins

2 large eggs

2 teaspoons baking powder

(optional topping) Honey or Maple Syrup*

*Optional dessert toppings might include ice cream, whipped cream, fresh Berries, and/or your favorite liqueur

Directions: First preheat your oven to 350° F. Into a medium saucepan, place the shredded apples and butter. Warm over medium heat, stirring while butter melts. Add the white and brown sugars, apple pie spice, and salt. Stir to blend the flavors. Add the milk, apple juice, 3/4 cup of cornmeal, and (optional) raisins or craisins (or a combination of the two). Cook and stir this mixture over medium heat for 2 to 3 minutes, until the mixture thickens and resembles porridge.

IMPORTANT: Remove from heat and allow the mixture to cool off for at least ten minutes before whisking in the eggs and baking powder. Transfer immediately to a well-greased 1-1/2 quart casserole dish. Bake in the preheated oven for 40 to 50 minutes (depending on oven). When spoonbread is set on top (no longer liquid and jiggling) and slightly browned, it’s finished cooking. As the name implies, spoon the bread pudding onto plates right from the baking dish. If you like, finish as you would waffles or pancakes with a drizzle of your honey or pure maple syrup. As a dessert, you might want to serve the warm scoops of spoonbread with ice cream or whipped cream and fresh fruit or a splash of your favorite liqeur.

Cleo's Foodie

P h o t o s

A Foodie History Footnote...

The earliest published version of this bread pudding dates back to the Carolina Housewife cookbook by Sarah Rutledge, circa 1847. To make Sarah's version of this dish, you take...

"One pint of corn flour; boil half to a mush; add, when nearly cold, two eggs, a table-spoonful of butter and a gill* of milk, and then the remaining half of flour. Bake on a griddle, or grease a pan and drop in spoonfuls."

*A gill equals 1/2 cup. (And, yes, I had to look it up!)