Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Scott Phillips

Servings: four to six as a side dish.

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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 230
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 170
  • Sodium (mg): 500
  • Carbohydrates (g): 22
  • Fiber (g): 1
  • Protein (g): 10


  • 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.


Rate or Review


  • VAgardengirl | 03/22/2010

    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. =)

  • jng000 | 02/26/2008

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks