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me scooping out a serving of southern spoon bread from a casserole dish

Classic Southern-Style Spoon Bread


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  • Author: Heather Bilyeu
  • Total Time: 65 minutes
  • Yield: 6-8
  • Diet: Gluten Free

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

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Once thick, remove from the heat and add the butter, salt, and baking powder. Whisk until mixed.
  4. Slowly add the beaten eggs to the cornmeal mixture until everything is incorporated together.
  5. Pour into a greased 1 1/2 quart baking dish.
  6. Place in the oven and bake for 45 minutes.
  7. 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
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