Technically, spoon bread is made with cornmeal, but I prefer the texture of this pudding-like dish when made with coarse, country-style grits. Instant grits and even polenta will also give the dish good corn flavor and a wonderful texture. If using one of these substitutions, follow the package directions for cooking times.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Tried this for the first time on Thanksgiving and will definitely keep it in the rotation. Great taste and texture. Made and baked the day before, then reheated at 350 for a half hour or so.
A yummy side dish for the turkey. The name is off-putting: texture is more souffl-like, with perfectly balanced sweetness & a tiny bit savory. I made the dish one day ahead, placing it in oven before meal.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?