Description
Colonial Spoon Bread is a warm, custard-like cornmeal side dish with a creamy center and golden top. Rooted in Southern tradition, it’s perfect for holiday meals or cozy weeknight dinners, scooped straight from a cast-iron skillet and served warm with butter or honey.
Ingredients
1 cup finely ground yellow cornmeal
2 cups whole milk
3 tablespoons butter, melted
2 large eggs
2 teaspoons baking powder
1 teaspoon salt
Instructions
1. In a medium saucepan over medium heat, combine the cornmeal and milk. Stir constantly for 5–7 minutes until it thickens to a porridge-like consistency. Remove from heat and let it cool slightly.
2. Stir in melted butter and salt until well combined.
3. In a separate bowl, lightly beat the eggs. Slowly whisk them into the warm (not hot) cornmeal mixture to avoid scrambling.
4. Add baking powder and fold gently into the batter to help it rise.
5. Pour the mixture into a well-greased cast-iron skillet or deep baking dish.
6. Bake at 375°F (190°C) for 30 to 35 minutes, until the top is golden and the center is just set with a slight wobble.
7. Let rest for 5 minutes before spooning and serving warm.
Notes
Let the cornmeal mixture cool slightly before adding eggs to prevent scrambling.
For extra richness, fold in 1/4 cup shredded cheddar cheese before baking.
Use a ceramic or glass baking dish if you don’t have a cast-iron skillet—just grease it well.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion (1/6 of dish)
- Calories: 185
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: spoon bread, Southern, cornbread alternative, skillet bread, custard bread