




I found this bread in Joy under the “Corn Breads” section, and I was feeling mildly southern that day (I don’t know, maybe it was my subconscious wishing to be back in warmer climates) so my hankering + laziness led me to this spoon bread recipe. Heck, I didn’t even know what a spoon bread was, and I’m still not completely sure (the closest I got to an explanation was “corn souffle“), but it sounded like something warm and slightly gooey and cornmeal-y, and if it requires nothing more than a spoon and a mouth, I’m in.




Debrief: I’m very aware that this is barely passes for a traditional bread, but if it has the word “bread” in it, I say it mildly counts. Next time I make this, I may disperse the batter in ramekins and bake it for less time so it more truthfully becomes a “corn souffle.”
Crusty Soft-Center Spoon Bread
courtesy of The Joy of Cooking
Makes 4 servings (which is a mighty-fine heapin’ helping, I’d say. I served mine to 8 with no complaints.)
Preheat oven to 375 degrees.
Sift together:
1/4 cup all-purpose flour
1 tbsp sugar
1 tsp salt
1 tsp double-acting baking powder
Add:
3/4 cup yellow cornmeal
Stir in until well blended:
1 beaten egg
1 cup milk
Melt in a high-rimmed 8 x 8-inch baking dish:
2 tbsp butter
Pour in the batter. Pour over the top:
1/2 cup milk
Bake 45 minutes or more, until good and crusty. (My overzealous oven completed its task in 38 minutes.)
Great pics! And that scoop is lovely 🙂