Description
If grits and cornbread had a baby, it’d be this classic Southern spoon bread—and y’all, it’s downright dreamy. A Southern staple, I describe spoon bread as grits meets cornbread in all the right ways. Made with just 6 pantry staples, first cooked on the stove and then and baked at 350°F for 45 minutes, this light and fluffy dish is also a Kentucky favorite that’s equal parts comfort and tradition. Whether you’re serving it up for the holidays or as a cozy side at Sunday supper, spoon bread is best enjoyed piping hot from the oven with a big ol’ pat of butter melting on top.!
Ingredients
Scale
- 1 Cup Cornmeal
- 4 Cups Milk
- 3 Tablespoon Melted Butter
- 1 1/2 Teaspoon Salt
- 1 1/2 Teaspoon Baking Powder
- 4 Eggs - whisked
Instructions
- Preheat the oven to 350 degrees.
- In a large saucepan, add the cornmeal and milk and place on the stove on medium heat. Whisk continually until thick, about 10-15 minutes.
- Once thick, remove from the heat and add the butter, salt, and baking powder. Whisk until mixed.
- Slowly add the beaten eggs to the cornmeal mixture until everything is incorporated together.
- Pour into a greased 1 1/2 quart baking dish.
- Place in the oven and bake for 45 minutes.
- Remove and serve immediately hot out of the oven. Best enjoyed with a pad of butter on each serving!
Notes
- This is best eaten hot right out of the oven, so it is not able to be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 205
- Sugar: 6.4 g
- Sodium: 531.6 mg
- Fat: 11.2 g
- Carbohydrates: 18.6 g
- Fiber: 1.2 g
- Protein: 8.3 g
- Cholesterol: 116.6 mg
