Description
Creamy Colonial Spoon Bread is a classic Southern side dish with a light, custardy texture, made with cornmeal, milk, butter, and eggs. This spoonable cornbread is a comfort food favorite perfect for any dinner table or holiday gathering.
Ingredients
2 cups milk
1 cup yellow cornmeal (fine or medium grind)
2 tablespoons butter
1 teaspoon salt
3 large eggs (separated)
1 teaspoon baking powder
Instructions
1. Preheat oven to 375°F and butter a 1.5 to 2-quart baking dish.
2. In a saucepan, heat the milk and butter until just simmering.
3. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Cook until thickened, about 5–7 minutes. Remove from heat and cool slightly.
4. Separate the eggs. Beat yolks lightly, then stir them into the cooled cornmeal mixture along with salt and baking powder.
5. Beat the egg whites in a clean bowl until stiff peaks form.
6. Gently fold the egg whites into the cornmeal batter without deflating them.
7. Pour batter into prepared dish and bake for 30–35 minutes until golden and slightly puffed.
8. Serve hot with butter or gravy.
Notes
Use fine or medium-grind cornmeal for smooth texture.
Fold egg whites gently to maintain fluffiness.
Serve immediately for best texture, while warm and puffed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion (1/6 of dish)
- Calories: 190
- Sugar: 2g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg