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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.


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Reviews (17 reviews)

  • User avater
    Captain_Chaos | 10/14/2019

    Great dish, but why do all the other reviewers on this dish look like models . . . ?

  • User avater
    AlissaKRay | 05/23/2019

    Ultimate dish.

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