Old-Fashioned Southern Spoon Bread

Y’all, there’s comfort food, and then there’s Southern spoon bread – that magical cross between cornbread and soufflé that melts in your mouth and soothes your soul. This isn’t just a side dish; it’s a warm hug from the past that’s stood the test of time for good reason.

The beauty of spoon bread lies in its paradoxical texture – somehow both airy and substantial, with a delicate corn flavor that pairs with absolutely everything from Sunday roast to weeknight chili. It gets its name from the fact that it’s so tender you need to scoop it with a spoon rather than slice it like regular cornbread. Trust me, once you’ve experienced the pillowy softness of authentic Southern spoon bread, you’ll wonder how you lived without it.

Ingredients

• 3/4 cup cornmeal (stone or water ground, if possible)
• 1 teaspoon salt
• 1 cup boiling water
• 3 tablespoons melted unsalted butter, plus extra for serving
• 1 cup milk
• 2 large eggs
• 2 teaspoons baking powder

Steps

1. Gather all ingredients and ensure they’re at the proper temperature. Eggs should be at room temperature for best incorporation (leave out for 30 minutes before starting).
2. Preheat the oven to 350°F (175°C). Thoroughly grease an 8-inch-square baking dish or 1 1/2-quart casserole with butter or cooking spray, being sure to coat the sides well to prevent sticking.
3. In a medium mixing bowl, whisk together 3/4 cup cornmeal and 1 teaspoon salt until evenly distributed. This prevents salt pockets in your finished spoon bread.
4. While whisking constantly, gradually pour in 1 cup boiling water in a thin stream. Whisking continuously is crucial here to prevent lumps from forming. The mixture will thicken almost immediately.
5. Add 3 tablespoons melted unsalted butter to the cornmeal mixture and stir until completely incorporated. Let the mixture cool for about 5 minutes – this prevents the eggs from cooking when added later.
6. Gradually whisk 1 cup milk into the cornmeal mixture until smooth. The batter will become noticeably looser at this stage, which is exactly what you want.
7. In a separate small bowl, thoroughly beat 2 large eggs until frothy and no clear egg white remains visible, about 30 seconds.
8. Gently whisk the beaten eggs into the cornmeal mixture, then sprinkle 2 teaspoons baking powder evenly over the surface. Blend well with a whisk or electric mixer on low speed for 1 minute. The batter should be smooth and have the consistency of thick pancake batter.
9. Pour the batter into your prepared baking dish, smoothing the top with a spatula. Tap the dish gently on the counter 2-3 times to release any large air bubbles.
10. Bake in the preheated oven for 35-40 minutes or until the top is set and lightly golden brown. The center should still have a slight jiggle when gently shaken, but a toothpick inserted near the center should come out mostly clean with a few moist crumbs.
11. Serve immediately while hot, passing plenty of butter at the table. Spoon bread begins to deflate as it cools, so timing is everything!

Smart Swaps

• Use 1 cup buttermilk instead of regular milk for a subtle tanginess
• Substitute 1/4 cup of the cornmeal with finely ground grits for extra texture
• Add 1/4 cup grated sharp cheddar cheese to the batter for a savory variation
• For a dairy-free version, use 1 cup unsweetened almond milk and 3 tablespoons olive oil instead of butter

Make It Diabetes-Friendly

• Replace regular cornmeal with whole grain cornmeal to lower the glycemic impact
• Reduce cornmeal to 1/2 cup and add 1/4 cup almond flour (reduces carbs by approximately 8g per serving)
• Use 1 cup unsweetened almond milk instead of regular milk (saves 12g carbs total)
• Serve with whipped butter mixed with olive oil (1:1 ratio) to reduce the amount needed while maintaining flavor
• Keep portions to 1/2 cup (about 15g carbs) and pair with protein to slow glucose absorption

Pro Tips

• For maximum height, make sure your eggs are at room temperature and don’t overmix after adding the baking powder
• The consistency of the batter is key – it should be pourable but not watery
• Stone-ground cornmeal provides the most authentic flavor and texture
• Spoon bread is best eaten immediately, as it will begin to deflate within minutes of removing from the oven
• For a brunch variation, add 2 tablespoons of maple syrup to the batter and serve with extra maple syrup on top