Description
Golden, airy, and spoonably soft, Colonial Spoon Bread is a Southern classic that walks the line between pudding and cornbread. Served warm from the oven, it brings rich nostalgia and comforting flavor to any meal.
Ingredients
1 cup cornmeal
2 cups whole milk
3 tablespoons butter
3 large eggs
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a medium baking dish or cast-iron skillet.
2. In a medium saucepan, cook the cornmeal and milk over medium heat, stirring constantly, until thickened (about 5–7 minutes).
3. Remove from heat and stir in the butter until melted and smooth.
4. Let the mixture cool for 5 minutes, then whisk in the eggs one at a time.
5. Add baking powder, salt, and sugar if using. Stir until the batter is smooth.
6. Pour into the greased baking dish and smooth the top.
7. Bake for 30 to 35 minutes, until golden on top and just set in the center.
8. Serve warm by spooning directly from the dish.
Notes
Let the cornmeal mixture cool slightly before adding eggs to avoid scrambling.
The spoon bread should jiggle slightly in the center when finished—don’t overbake.
For a savory variation, add chopped herbs or shredded cheese.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: spoon bread, colonial, cornbread alternative, southern sides