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Spoon Bread

Spoon Bread

Ingredients

  • 4 cups milk
  • 1 1/4 cups yellow cornmeal
  • 1 – 16 ounce bag of frozen corn kernels, thawed
  • 1 1/2 teaspoons salt
  • 2/3 cup finely chopped green onions
  • 1/4 cup unsalted butter, cut into pieces
  • 4 large eggs, separated

Prep Time:

10 minutes

Cook Time:

1 hour

Serves:

8

Spoon Bread is kind of a cross between cornbread and custard, and can be served as a flavorful alternative to stuffing. You'll love its soufflé-like texture.

Why Try? An excellent accompaniment to your holiday turkey, served with generous amounts of gravy, spoon bread will be a hit with your holiday meal.

Foodie Byte: Spoon Bread is thought to have originated as a water- and cornmeal-based porridge enjoyed by American Indians. They called it “suppawn.”

Preparation

  1. Preheat oven to 375°F.
  2. Butter 8x8x2 glass baking dish. Whisk milk, cornmeal and salt in heavy medium saucepan. Bring to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until mixture is very thick, stirring frequently, about 20 minutes.
  3. Transfer mixture to large bowl. Stir in corn, green onions and butter.
  4. Add egg yolks one at a time to hot mixture, beating well after each addition.
  5. Beat egg whites in large bowl until firm peaks form. Fold whites into warm cornmeal mixture in 2 additions. Spread mixture evenly in prepared pan.
  6. Bake until puffed and light golden brown, about 30 minutes. Serve immediately.