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Recipe

Spoonbread Dressing

Oh. My. God. Did I just create the best Thanksgiving dressing ever? Why yes, yes I did. You’re welcome. I got all the flavors of classic dressing (that’s stuffing to you Northerners)—onion, celery, and sage—and suspended them in a creamy one-pan cornbread. With this recipe, I’ve saved you the step of baking a whole loaf of cornbread just to crumble into a side dish. Anything I can do to make your home cooking easier and tastier, I’ll do. This just saved you a whole lotta time on Thanksgiving and it’s gonna get you a whole lotta praise.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 1 medium yellow onion, finely diced
  • 1 rib celery, finely diced
  • Kosher salt
  • 1/2 tsp. poultry seasoning
  • 2 cups whole milk
  • 1 Tbs. granulated sugar
  • 1 cup fine yellow stone-ground cornmeal
  • 1 11-oz. can sweet corn, drained
  • 1 tsp. baking powder
  • 3 large eggs

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 60
  • Sodium (mg): 280
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Sugar (g): 5
  • Protein (g): 4

Preparation

  • Position a rack in the center of the oven, and heat the oven to 350°F. Use 1 Tbs. of the butter to generously grease a shallow 3-quart casserole, Dutch oven, or baking dish.
  • Melt the remaining 3 Tbs. butter in a large pot over medium heat. Add the onion, celery, and 1-1/2 tsp. salt. Cook, stirring occasionally, until translucent and just tender, about 4 minutes. Add the poultry seasoning and cook, stirring, for 1 minute. Add the milk, sugar, and 1 cup water, and bring to a boil. Continuously whisk the mixture while you pour in the cornmeal in a slow, steady stream. Keep whisking while the mixture bubbles rapidly until the cornmeal has absorbed all the liquid and is thick and smooth, about 5 minutes. Remove from the heat and stir in the corn and baking powder. Cool, stirring often, until lukewarm. Don’t let the mixture clump.
  • Whisk the eggs in a large bowl until pale yellow and very foamy. Add one third of the beaten eggs to the cornmeal mixture and stir to loosen. Add half of the remaining eggs and fold gently until incorporated, then repeat with the remaining eggs. Spread evenly in the prepared dish.
  • Bake until golden-brown and set without any jiggling, about 25 minutes. When you press the top, it should spring back. Serve hot or warm.

Reviews

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Reviews (5 reviews)

  • user-3866023 | 04/05/2020

    Loved this recipe- I made it with smoked pulled pork , it is much moister than regular cornbread and more flavorful. I used a large onion and 2 stalks celery and cooked them a little longer than recipe calls for to pull more of the flavor into the dish.
    Everyone loved it.

  • SQueue | 11/29/2019

    A real winner for us-

    The results were IMHO a big improvement over classic souffle-like spoonbread.

    Since I had no poultry seasoning... instead used about 1 1/2 t. minced fresh sage and thyme- perfect.

    Think it's important to use fine cornmeal and surely follow the directions. Also the diameter/depth of the baking dish will affect the result. I used a Le Creuset gratin; the mixture was about 1" to 1 1/4" deep. (Too deep might make the result heavy.)

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