Southern Spoonbread

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Easy

A soft, puffy cornmeal bread with a golden crust and a custardy center, served hot from the dish. It is eaten with a spoon, usually with butter. Makes 1 2-quart dish in about 1 hr.

Prep 20 min

Cook 40 min

Total 1 hr

Yield 1 2-quart dish

Diet Gluten free

Ingredients

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2-quart dish

2 cups (480 ml)whole milk
1 cup (140 g)stone-ground cornmeal
¼ cup (57 g)unsalted butter
1 tbsp (15 g)granulated sugar
1 tsp (6 g)salt
1 ½ tsp (6 g)baking powder
1 cup (240 ml)buttermilk
3 (150 g)eggs, separated

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Instructions

Heat the oven to 375 F (190 C). Butter a 2-quart (2 L) baking dish and put 1 tablespoon of the butter in the dish to melt in the oven while it heats.
Heat the milk in a saucepan until it steams, then whisk in the cornmeal in a slow stream. Cook over medium heat, whisking, 3 to 4 minutes until it forms a thick mush.
Off the heat, stir in the remaining butter, sugar and salt until melted. Cool 10 minutes.
Whisk the baking powder into the buttermilk, then stir into the cornmeal mixture. Beat in the egg yolks one at a time.
Whip the egg whites to soft peaks and fold them into the batter in two additions.
Pour into the hot buttered dish and bake 30 to 35 minutes until puffed, golden brown and the center is just set (160 F / 71 C).
Serve immediately, straight from the dish.

Tips

Cool the cooked cornmeal before adding the yolks, or they can scramble.
Fold the whites gently for a light, airy texture.
Serve right away; it deflates as it cools.
Bake until the center reaches 160 F (71 C) because it contains eggs; refrigerate leftovers within 2 hours.