Southern Spoonbread

Southern Spoonbread

Ready in 45 minutes

A classic southern cooking tradition -- spoonbread is typically known as a pudding-like bread that is eaten with a spoon, hence the name. My families delicious variation on spoonbread is a cross between cornbread and a souffle. It's light, yet rich and creamy. It uses whole-grain yellow cornmeal for maximum corn flavor, fine-ground cornmeal for a light and tender texture, and egg whites that have been beaten until stiff for lift. This surprisingly easy to make, tasty comfort food is the perfect accompaniment to any meal, and is especially good served alongside any braised meat smothered in gravy, spicy dishes and barbecues. It's great for breakfast, lunch, or dinner. And, when leftovers are warmed up in the microwave with just a dab of real butter and a grind of fresh black pepper, it makes for a perfect snack.

"Excellently worded and clear, concise recipe and therefore easy to follow for wonderfully tasty dish "like my momma used to make!" I've been looking for this taste and texture for a long time. Thank you for submitting it! "

- Bob.the.mixer

Top-ranked recipe named "Southern Spoonbread"

4.9 avg, 7 review(s) 100% would make again

Ingredients

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3 cups milk
1 cup whole-grain yellow cornmeal,; fine-ground
1 tablespoon unsalted butter; at room temperature (plus extra for baking dish)
1 teaspoon Sugar
1 teaspoon table salt
1/4 teaspoon Baking Powder
1/8 teaspoon cayenne pepper; or to taste (optional)
3 large Eggs; separated and at room temp (separate while cold)

Original recipe makes 6

Servings  

Preparation

Adjust oven rack to center position; heat oven to 350 degrees F. Using butter or solid vegetable shortening, lightly grease the inside of an 8-inch square glass baking dish; set aside. Separate eggs, placing yolks into a small bowl and whites into a medium-sized bowl. Cover whites and yolks; let stand to warm to room temperature.

In a heavy 3-quart saucepan over medium heat, scald milk, heating until bubbles form from around edges of pan. Reduce heat to low. Slowly stir in cornmeal, beat thoroughly with spoon and cook over low heat until cornmeal thickens and pulls away from the sides of the pan. Remove from heat, add butter, sugar, salt, baking powder and cayenne (if using), and beat well until butter has melted; set aside.

In a small bowl, beat egg yolks. Stir a 1/4 cup of the warm cornmeal mixture into the yolks (to temper them) then combine the egg yolk mixture with the rest of the cornmeal mixture. Mix until mixture is smooth and blended.

In a medium bowl, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixtue until just incorporated and no large white streaks remain. Turn batter into prepared baking dish and bake until puffed, golden and a skewer (or knife) inserted into the center comes out clean, about 50 to 55 minutes. Serve hot with additional butter and honey, if desired.

Makes 6 to 8 servings.

Notes

Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. If you can't find fine-ground cornmal, you can make it yourself by processing regular medium-ground cornmeal in a blender or food processor until a fine powdery meal is achieved. If desired, you can substitute white cornmeal for the yellow...however, the bread will have a milder corn flavor.

Watch carefully towards the end of the baking time...don't over-bake and let the bread get dry. Also, take care to serve it warm from the oven to keep it from becoming too dense.

Credits

Added on Award Medal
Verified by stevemur

photo by demiellerbe demiellerbe

photo by sgrishka sgrishka

photo by sgrishka sgrishka

Calories Per Serving: 378 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is comfort food!!! Perfect with shrimp. Thank you!
MRenee110 1 year ago
Super good at any meal, any time, any season.
cmcs1 1 year ago
Super easy. Turned out perfect and it was ALL eaten. :o) I served it with butter honey. A dollop melted on top of a serving was just right.
ksand 2 years ago
Very tasty and super easy side dish. I have made it a number of times and have also used buttermilk. Both ways have turned out great.
NMnative 2 years ago
Excellently worded and clear, concise recipe and therefore easy to follow for wonderfully tasty dish 'like my momma used to make!' I've been looking for this taste and texture for a long time. Thank you for submitting it!
Bob.the.mixer 4 years ago
My daughter LOVED this dish. She ate most of it. I made it exactly as the recipe stated, and it came out moist and delicious. Will make it again--especially if I want to shut my daughter up. *wink*
jenn67 5 years ago
Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. If you can't find fine-ground cornmal, you can make it yourself by processing regular medium-ground cornmeal in a blender or food processor until a fine powdery meal is achieved. If desired, you can substitute white cornmeal for the yellow...however, the bread will have a milder corn flavor. Watch carefully towards the end of the baking time...don't over-bake and let the bread get dry. Also, take care to serve it warm from the oven to keep it from becoming too dense. [I posted this recipe.]
sgrishka 6 years ago
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