Old fashioned Southern Spoon Bread

Old fashioned Southern Spoon Bread

Southern Spoon Bread is an old-fashioned recipe for souffle-like cornbread with a custardy texture, which is scooped with a spoon rather than sliced. This delectable bread may be substituted for classic cornbread with any meal, and you will fall in love with the texture and flavor!

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Servings: 8 servings  

Ingredients for old fashioned Southern Spoon Bread 

  • 2 tablespoons unsalted butter
  • 2 1/2 cups whole milk or 2%
  • 1 cup stone ground cornmeal yellow or white
  • 1 teaspoon salt
  • 3 large eggs beaten
  • 3 tablespoon granulated sugar optional
  • 2 teaspoons baking powder
  • 3 tablespoons melted butter unsalted

Instructions for old fashioned Southern Spoon Bread 

  1. Preheat your oven to 350°F. set 2 tablespoons of butter in an 8-inch square baking dish and set in the oven to warm.

    Meanwhile, combine the cornmeal and salt in a medium mixing dish. Heat the milk in a medium saucepan over medium heat until little bubbles appear around the rims but it does not boil.

    Pour in the cornmeal slowly, stirring with a wooden spoon to prevent lumps from forming. Cook the cornmeal mixture for 5 minutes, stirring regularly, until it thickens. Remove the pan from the heat.

  2. Add 2 tablespoons of the warm cornmeal mixture to the beaten eggs and whisk together. Repeat with another 2 teaspoons of the cornmeal mixture. This is known as “tempering” or warming the eggs so that they do not scramble when added to the batter.

    Pour the tempered egg mixture into the pan with the remaining cornmeal mixture, whisking to incorporate. Whisk in the sugar, baking powder, and melted butter. Carefully take the baking dish from the oven and add the batter.

  3. Return the dish to the oven and bake the spoon bread for 35 to 45 minutes, or until the top is light golden brown, the middle is set, and a toothpick comes out clean. Serve warm spoon bread with butter and honey!
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NOTES:

  • For the finest flavor and texture, use high-quality, fine stone-ground cornmeal. Cornmeal, whether yellow or white, is excellent.
  • Do not use cornmeal mix, as it contains leavening agents and other substances.
  • While spoon bread tastes best fresh from the oven, it may be made a day or two ahead of time and warmed in the oven, wrapped with foil, when ready to serve.
  • The batter can be prepared ahead of time and refrigerated in an airtight container until ready to bake.
  • Leftover spoon bread can be refrigerated in an airtight container for up to three days.

Nutritional Info:

Serving: 1serving | Calories: 206kcal | Carbohydrates: 20.4g | Protein: 5.9g | Fat: 11.9g | Saturated Fat: 6.6g | Cholesterol: 88mg | Sodium: 352mg | Potassium: 303mg | Fiber: 1.1g | Sugar: 8.8g | Calcium: 152mg | Iron: 1mg

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