Description
A Southern classic with a custardy interior, golden top, and rich corn flavor—this spoon bread is a refined comfort dish that bridges savory mains with old-fashioned warmth. Whipped egg whites and preheated cast iron give it the rise and crust you won’t get from standard cornbread.
Ingredients
2 cups whole milk
0.5 cup heavy cream
0.75 cup medium-grind yellow cornmeal
1 teaspoon kosher salt
2 tablespoons unsalted butter
3 large eggs, separated
1 tablespoon sugar
0.25 teaspoon baking powder
Instructions
1. Preheat oven to 375°F and place a 10-inch cast iron skillet inside to heat.
2. In a saucepan over medium heat, bring milk and cream to a simmer.
3. Gradually whisk in cornmeal and salt; cook until thickened, about 5 minutes.
4. Remove from heat and stir in butter until melted. Let cool 10 minutes.
5. Whisk in egg yolks, sugar, and baking powder.
6. In a stand mixer, beat egg whites to soft peaks.
7. Fold one-third of egg whites into cornmeal base to loosen.
8. Gently fold in remaining egg whites in two additions.
9. Pour batter into hot skillet and bake 35–40 minutes until puffed and golden.
10. Let rest 10 minutes before serving.
Notes
Use a cast iron skillet for the best crust and heat retention.
Don’t skip whipping egg whites—this provides the lift.
Letting the cornmeal mixture cool before adding yolks prevents curdling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 228
- Sugar: 3g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: spoon bread, Southern spoonbread, colonial spoonbread