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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.

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  • 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.

  • Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.

  • 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.

  • 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

220 calories; protein 9.6g 19% DV; carbohydrates 23.4g 8% DV; fat 10.1g 16% DV; cholesterol 143.1mg 48% DV; sodium 514.6mg 21% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/22/2014
This came out perfect. I was looking for this cooked in a cast iron dutch oven. Everyone loved this. Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2014
This came out perfect. I was looking for this cooked in a cast iron dutch oven. Everyone loved this. Read More
(2)
Rating: 5 stars
07/19/2020
Came out just like Papaw's! Next time I would use unsalted butter. I did substitute yellow cornmeal since I didn't have any white. Definitely a keeper, we serve with butter and syrup for breakfast. Read More
(1)
Rating: 5 stars
01/02/2018
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 and it worked fine. Served it New Years Day with black eyed peas. Read More
(1)
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Rating: 5 stars
09/01/2020
This is a great recipe! I've been testing out different spoon bread recipes and they all came out just like regular cornbread. This turned out just like it's name- spoon bread. Creamy and soft. Almost like a dense souffle. It soaked up some the juices from my smoked pork chop, which made it taste even better! I used yellow cornmeal for color. I normally don't like sugary cornbreads, but I wanted to follow the recipe to the letter the first time. I Tablespoon did not make it too sweet so I'm glad I added it. This morning I ate it for breakfast with jam. Lends itself to sweet or savory meals. I don't think you can improve this recipe! It's a winner. Read More