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.
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.
