Spoon Bread

5 from 1 vote

A soft, spoonable cornmeal dish that bakes up light and puffed like a corn soufflé, with a mild, comforting flavor that works as a side dish or a simple breakfast.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Quick Bread, Side

Cuisine: American

Keyword: cornmeal, quick bread

Servings: servings

Author: Stephanie Wise

Ingredients

1 ¼ cups cornmeal
3 cups milk
1 teaspoon salt
2 tablespoons salted butter
3 large eggs well beaten
1 ¾ teaspoons baking powder

US Customary - Metric

Instructions

Preheat the oven to 350°F (not convection). Butter a 9-inch square or round baking dish.
In a large saucepot, gradually stir the cornmeal into the milk. Bring to a boil, whisking occasionally to prevent the cornmeal from sticking or the milk from scorching.
Remove from heat. Whisk in the salt and butter until the butter is fully melted and no lumps remain.
Add the well-beaten eggs and baking powder. Whisk well to incorporate completely.
Transfer to the prepared baking dish. Bake for 35-40 minutes, until the center puffs and jiggles like a fully set cheesecake or Jello.
Serve warm with butter.

Notes

Serve immediately. Like a soufflé, spoon bread looks its best right out of the oven. It will begin to fall and the top will dry out as it sits, so bring it to the table as soon as it comes out.
Technique: Whisk the cornmeal into the milk gradually and keep whisking as it comes to a boil. Scorching the milk or letting the cornmeal clump at this stage affects both flavor and texture.
Mixing order matters. Pre-cooking the cornmeal in the milk before adding the eggs and baking powder is what gives this spoon bread its exceptionally light, almost soufflé-like texture. Do not skip this step.
Storage: Spoon bread is best eaten the day it is made. If you have leftovers, cover and refrigerate for up to 2 days. Reheat gently in a low oven and brush the top with melted butter to refresh the surface.

Nutrition