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Fluffy Southern Spoon Bread 1

Fluffy Southern Spoon Bread

This velvety, soufflé-like dish strikes the perfect balance between cornbread and pudding—a dish so tender it requires a spoon rather than a fork. Dating back to Native American cuisine and evolving through colonial times, this heritage recipe deserves a place in your Sunday dinner rotation.
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Course: Breakfast, Side Dish
Cuisine: American, Southern
Keyword: Spoon Bread, Southern Food, Cornmeal, Soufflé, Comfort Food
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 225kcal

Equipment

  • 1.5-quart soufflé dish or deep casserole dish
  • Medium Saucepan
  • Whisk
  • Mixing bowls

Ingredients

  • 2 cups whole milk
  • 1 cup fine-ground white cornmeal stone-ground provides the most authentic flavor
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 tablespoon sugar optional, for subtle sweetness
  • 3 large eggs separated
  • 1 teaspoon baking powder
  • 1/4 teaspoon cream of tartar helps stabilize egg whites

Instructions

  • Preheat your oven to 375°F (190°C). Generously butter a 1.5-quart soufflé dish or deep casserole dish.
  • In a medium saucepan, bring the milk to a gentle simmer over medium heat. Slowly whisk in the cornmeal in a steady stream, stirring constantly to prevent lumps.
  • Continue cooking the cornmeal mixture for 2-3 minutes until it thickens noticeably. Remove from heat and stir in the butter until fully melted and incorporated. Allow it to cool for 10 minutes, stirring occasionally.
  • Whisk the egg yolks, salt, sugar (if using), and baking powder together in a small bowl until smooth. Slowly add this mixture to the cooled cornmeal base, stirring constantly.
  • In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
  • Gently fold one-third of the beaten egg whites into the cornmeal mixture to lighten it. Then fold in the remaining egg whites with a spatula using a bottom-to-top motion, maintaining as much air as possible.
  • Pour the batter into the prepared dish and bake for 40-45 minutes until puffed and golden brown. The center should be set but still have a slight jiggle.
  • Allow the spoon bread to rest for 5 minutes after baking before serving warm.

Notes

For dairy-free options, substitute the milk with unsweetened almond milk and use plant-based butter.
Yellow cornmeal works fine, though white cornmeal yields that classic pale golden appearance.
Resist the urge to open the oven during the first 30 minutes of baking, as temperature fluctuations can cause your spoon bread to fall.
Spoon bread is best served fresh and warm, as it tends to deflate and lose its texture over time.

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 450mg | Fiber: 1g | Sugar: 5g
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