Creamy Southern Spoonbread
A souffle-like cornmeal custard that's spooned rather than sliced, rich with butter, eggs, and milk for a soft, pudding-like bite.
Spoonbread sits somewhere between cornbread and a savory souffle, puffing dramatically in the oven before settling into a soft, custardy dish best eaten with a spoon straight from the baking dish. It's an old-fashioned comfort food that rarely makes it onto modern tables anymore, which is exactly why it deserves a spot on this one. Serve it warm as a side, spooned next to greens or roasted chicken.
Ingredients
- 1 cup yellow cornmeal
- 2 cups whole milk, divided
- 1 cup water
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 3 large eggs, separated
- 1 tablespoon sugar
- 1 teaspoon baking powder
Instructions
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1
Preheat and prepPreheat the oven to 375°F and butter a 2-quart baking dish.
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2
Cook the cornmeal mushBring the water, 1 cup of the milk, and salt to a simmer in a saucepan, then whisk in the cornmeal in a steady stream and cook, stirring, for 3 to 4 minutes until thick.
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3
Add butter and remaining milkRemove from heat and stir in the butter and remaining milk until smooth, then let cool for a few minutes.
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4
Whisk in yolksWhisk the egg yolks with the sugar and baking powder, then stir into the slightly cooled cornmeal mixture.
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5
Whip the whitesBeat the egg whites in a clean bowl until soft peaks form, then gently fold them into the cornmeal batter in two additions.
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6
Bake until puffedPour into the prepared dish and bake for 35 to 40 minutes until puffed, golden, and just set with a slight jiggle in the center.
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7
Serve immediatelySpoon the spoonbread straight from the dish while warm, as it will settle slightly as it cools.
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Fold the egg whites in gently and serve right away, since spoonbread's souffle-like puff will deflate the longer it sits.
Refrigerate leftovers covered for up to 2 days; it won't re-puff but reheats well in a low oven for a denser, custardy texture.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
