My Recipe Box



Serves four to six as a side dish.

  • To learn more, read:
    Down-Home Spoonbread
  • by from Fine Cooking
    Issue 38

I like this recipe just the way it is, but feel free to vary it by adding sautéed diced onions, jalapeños, or red bell peppers.

  • 4 eggs, separated
  • 1 cup stone-ground cornmeal
  • 3 cups whole milk
  • 1 tsp. salt
  • Pinch granulated sugar
  • 2 Tbs. unsalted butter; more for the baking dish and for serving

Heat the oven to 350°F. Butter a deep (3-inch) 1-1/2-qt. baking or soufflé dish (or a deep cast-iron skillet). In a large bowl, whip the egg whites until medium-stiff peaks form; set them aside.

In a mixing bowl, whisk the cornmeal and 1 cup of the milk. In a medium saucepan, scald the remaining 2 cups milk. Add the cornmeal mixture to the saucepan and cook, whisking constantly, over medium-low heat, until the mixture thickens (you’ll begin to see the bottom of the pan as you whisk), about 10 minutes. Remove from the heat; stir in the salt, sugar, and butter. Add the egg yolks one at a time, whisking to combine after each addition. Gently fold in the egg whites. Pour the mixture into the prepared baking dish and bake until the spoonbread is puffed, with a golden brown crust, and a toothpick inserted in the center comes out clean, about 1 hour. Serve with lots of butter.

nutrition information (per serving):
Size : based on six servings, Calories (kcal): 230, Fat (kcal): 12, Fat Calories (g): 110, Saturated Fat (g): 6, Protein (g): 10, Monounsaturated Fat (g): 4, Carbohydrates (mg): 22, Polyunsaturated Fat (mg): 1, Sodium (g): 500, Cholesterol (g): 170, Fiber (g): 1,

Photo: Scott Phillips

This is the perfect spoonbread recipe...simple, easy, and delicious which yields a delicate interior with a crispy crust. The only thing I would suggest to do differently is to forget the whisk once you add the cornmeal mixture to the saucepan. Just grab your favorite wooden spoon and stir the heck out of it. =)

I've been looking for a good recipe for this ever since I visited Williamsburg, and this tastes fantastic. Both the day you make it and as leftovers.

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