Texas Spoon Bread Recipe (Cornmeal Spoonbread)
Texas spoon bread recipe: a milk-cooked cornmeal base is lifted with eggs and baking powder, then baked into a soft, spoonable bread. The ingredients are simple and the how to make steps are quick—serve it warm and finish with a little butter.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the dish
Heat the oven to 375°F (190°C). Lightly grease a medium baking dish so the spoonbread releases easily.
Cook the cornmeal with milk
Warm the milk over medium heat. When it’s close to a simmer, whisk in the cornmeal slowly. Keep whisking until it thickens to a porridge/pudding texture, about 3–5 minutes.
Stir in fats and seasoning
Take the pot off the heat. Add butter and margarine (if using) and stir until melted. Mix in sugar and salt.
Cool slightly, then add leavening
Let the mixture sit for about 5 minutes so it’s not piping hot. Stir in the baking powder until evenly distributed.
Add the eggs
Beat the eggs in a small bowl. Pour them in gradually while whisking briskly; this keeps the eggs from scrambling.
Bake
Pour the batter into the prepared dish. Bake until puffed and lightly golden, about 40–45 minutes.
Rest and serve
Let it stand for 5 minutes. Spoon into portions while warm; add a small pat of butter if you like.