Spoon Bread Recipe (Cornmeal Spoonbread)
This spoon bread recipe is a soft, spoonable cornmeal bread made by cooking milk and cornmeal on the stovetop, then lightening it with eggs before baking. The ingredients are simple, and the method is straightforward. Serve it warm, scooped with a spoon.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the dish
Heat the oven to 375°F (190°C). Grease a baking dish with butter so the spoon bread releases easily and the edges brown lightly.
Cook the milk and cornmeal
Warm the milk in a saucepan over medium heat. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Cook until thick like a smooth porridge, then stir 2–3 minutes more and remove from heat.
Let it cool slightly
Rest the mixture for about 5 minutes. You want it warm, not hot, so the eggs won’t scramble when added.
Work in the eggs
Beat the eggs in a separate bowl. Add them gradually to the warm cornmeal mixture, whisking briskly until smooth and evenly combined.
Add leavening and salt
Stir in the baking powder and salt just until distributed. Keep mixing brief—once it’s uniform, you’re good.
Bake until set
Pour the batter into the prepared dish. If you like, brush a little butter over the top. Bake for 35–45 minutes, until the top is lightly golden and the center is set.
Rest and serve
Let it sit for 5 minutes, then scoop and serve warm. Spoon bread is meant to be soft and spoonable.