Description
This classic Southern Spoon Bread Recipe is a creamy, souffle-like dish made with cornmeal, milk, and whipped egg whites. It’s light, buttery, and scoopable—perfect as a side for any comfort meal, from fried chicken to slow-cooked greens.
Ingredients
1 cup yellow cornmeal
2 cups whole milk
3 tablespoons unsalted butter
3 large eggs, separated
1½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
Instructions
1. Preheat oven to 375°F (190°C). Butter a 1½-quart baking dish and set aside.
2. In a medium saucepan, heat milk over medium heat until warm. Gradually whisk in cornmeal and stir constantly until thickened, about 2–3 minutes.
3. Remove from heat. Stir in butter, salt, baking powder, and sugar (if using). Let the mixture cool for a few minutes.
4. Separate eggs. Beat yolks and stir them into the cornmeal mixture.
5. In a separate bowl, beat egg whites until soft peaks form. Gently fold into the cornmeal batter.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 30–35 minutes until puffed and golden. The center should just barely jiggle.
8. Let rest for 5–10 minutes before serving. Serve warm, scooped with a spoon.
Notes
Use stone-ground cornmeal for best texture. For extra richness, stir in ½ cup grated cheddar. Leftovers can be reheated in ramekins with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 scoop (1/6 of dish)
- Calories: 200
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 95mg