Easy Spoon Bread

This classic Southern Spoon Bread recipe is a creamy moist cornbread with the consistency somewhere between a soufflé and a pudding. Served hot with a spoon this delicious traditional dish goes great with braised or roasted meats and vegetables.

Course Side Dish

Cuisine Southern

Keyword how to make spoon bread, spoon bread cornbread, what is spoon bread

Prep Time 10

Cook Time 35

Servings servings

Calories 174kcal

Author Beth Pierce

Ingredients

3 tablespoons butter
3 cups milk
1 cup cornmeal
3 eggs beaten
½ teaspoon salt
2 teaspoon baking powder
¼ cup sugar

Instructions

Preheat oven to 375 degrees.
Put butter in 1 1/2 quart casserole dish and place in oven.
Heat the milk in a large saucepan until fine bubbles start surfacing around the sides of the pan. Slowly add the cornmeal to the milk whisking to combine.
Once well combined whisk several tablespoons of the hot corn meal mixture into the beaten eggs and stir to warm the eggs. Repeat again adding several more tablespoons of the hot corn meal mixture and stirring.
Add the warmed (tempered) eggs, salt, baking powder and sugar to the cornbread mixture stirring to combine. Carefully pour the mixture into the hot casserole dish and bake for 35 minutes or until lightly browned. For best results serve hot.

Notes

Take the eggs out of the fridge about 40 minutes prior to preparing this recipe to bring them to room temperature.
Heat the milk over medium heat and keep it stirred so it does not burn.
Temper the eggs by mixing about 1/2 cup of the hot cornmeal mixture into the bowl with the beaten eggs. This warms the eggs so they incorporate into the hot mixture without cooking.
Always preheat the casserole dish with a little melted butter in it for crispy brown edges and a creamy buttery center.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or in the microwave at a reduced power.
Once cooled leftovers can be frozen in airtight container for up to 3 months with fairly good results.

Nutrition