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Traditional Appalachian Spoon Bread


"Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!"
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1 h servings 220 cals
Original recipe yields 6 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
  2. Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
  3. Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
  4. Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
  5. Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.


  • Cook's Note:
  • Spoon bread is best baked in a cast iron Dutch oven to ensure even temperature and maximum rise, however you can use any deep baking dish. Be sure to grease the dish for easier clean up! Recipe can be doubled.

Nutrition Facts

Per Serving: 220 calories; 10.1 g fat; 23.4 g carbohydrates; 9.6 g protein; 143 mg cholesterol; 515 mg sodium. Full nutrition

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Read all reviews 2
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This came out perfect. I was looking for this cooked in a cast iron dutch oven. Everyone loved this.

This turned out beautifully. Only change I made was to leave out the sugar as I prefer unsweetened cornbread. I didn’t have a double boiler so I cooked it in a saucepan and stirred constantly an...