Spoon Bread Recipe

Course Bread, Side Dish

Cuisine American, Southern

Keyword best-spoonbread-recipe, southern-spoonbread-recipe, spoon-bread-recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (may vary)

Calories 213kcal

Preheat the oven to 350°F. Brush a 10-inch cast iron skillet with softened butter. (Around 2 teaspoons.)
In a medium sauce pan scald the milk with butter. Heat over medium-high heat until the milk is steaming and bubbles form around the edge of the pan. Stir until the butter is melted. Don't boil.
Remove the pan from the heat. Stir the cornmeal into the milk and butter mixture stirring until creamy and fully incorporated. Set aside for 5 minutes,
In a small bowl, whisk the egg yolks with sugar and 1/2 teaspoon cream of tarter.
After the cornmeal has slightly cooled, slowly whisk the egg yolks into the cornmeal mixture, stirring constantly.
In a large bowl, use an electric mixer to whip the egg whites with 1/2 teaspoon cream of tarter just until soft peaks form.
Fold the egg whites into the cornmeal mixture. Pour evenly into the prepared skillet.
Bake for 30 minutes or until puffy and golden brown and a toothpick inserted into the center comes back clean. Broil at the end of baking to brown the top further, if desired.
Let stand for 5 minutes, then use a large spoon to scoop and serve.

- Cornmeal: You can use white self rising cornmeal in place of yellow self rising cornmeal.

- Herbs: You could add fresh chives, thyme or rosemary to amp up the flavor.

- Cheese: You could add finely grated cheddar cheese, smoked gouda, gruyere cheese or pepper jack cheese for a hint of spice.

- Vegetables: You could add one cup of whole corn kernels to the cornmeal batter prior to folding in the egg whites.

- Spoon Bread Variations: You may also like to try my recipe for Cheddar Chive Spoon Bread.