Spoon Bread

Name: Spoon Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: North America, Southern
Ingredients: 4 cups 2% milk, divided; 1 cup cornmeal; 3 teaspoons sugar; 1 teaspoon salt; 1/2 teaspoon baking powder; 2 tablespoons butter; 3 large eggs, separated

Total Time Prep: 20 min. Bake: 40 min.

Yield 8 servings

Test Kitchen Approved

Spoon bread is a centuries-old southern comfort food. Made of cornmeal and a few basic pantry ingredients, this soft, billowy classic can be prepared in just about an hour. Ready the spoons!

Ingredients

4 cups 2% milk, divided
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 large eggs, separated

Directions

In a large saucepan, heat 3 cups milk over medium heat until bubbles form around side of pan.
Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining 1 cup milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.
Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

Nutrition Facts

1 serving: 192 calories, 7g fat (4g saturated fat), 87mg cholesterol, 433mg sodium, 23g carbohydrate (8g sugars, 1g fiber), 8g protein.

This is a traditional Kentucky recipe. It’s a popular side dish served all year long. If you’ve never tried spoon bread before, I think you’ll find it’s tasty and comforting. —Caroline Brown, Lexington, Kentucky

Recipe Creator