Spoon Bread Recipe - The Cookie Rookie® (2024)

4.50 from 8 votes

Author: Becky Hardin

• ▢ 5 tablespoons unsalted butter 71 grams, divided
• ▢ 1½ cups whole milk 341 grams
• ▢ 1½ cups buttermilk 341 grams (see note)
• ▢ 1 cup finely ground white cornmeal 156 grams
• ▢ 1¼ teaspoons kosher salt 4 grams
• ▢ 1 tablespoon honey 22 grams
• ▢ 3 large eggs 150 grams, separated
• ▢ Turbinado or Raw sugar optional, for topping

• Preheat oven to 350°F and butter an 8×8-inch (2-quart) casserole dish with 2 tablespoons of butter.

  5 tablespoons unsalted butter

• In a medium, heavy-bottomed saucepan set over medium heat, bring the milk and buttermilk to a very low simmer (stirring constantly) just until small bubbles begin forming around the edges of the saucepan.

  1½ cups whole milk, 1½ cups buttermilk

• Slowly pour the cornmeal into the milk/buttermilk, whisking continuously. Remember to scrape the sides of the pan as you whisk. Cook, whisking or stirring constantly, until cornmeal dissolves and the mixture thickens, about 7-9 minutes. Take the cornmeal off the heat and stir in the remaining 3 tablespoons of butter and all of the salt and honey. Stir until the butter melts, and let the mixture rest for 10 minutes.

  1 cup finely ground white cornmeal, 1¼ teaspoons kosher salt, 1 tablespoon honey

• Place the egg yolks in a medium bowl and whisk lightly. Add 2 cups of the cooled cornmeal and whisk until incorporated. Pour the egg yolk/cornmeal mixture back into the remaining cornmeal (in the saucepan) and whisk until combined.

  3 large eggs

• In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed, with the whisk attachment, until stiff peaks form. Gently fold the egg whites into the cornmeal mixture until no streaks remain and the batter is smooth. Do not over-mix.

• Carefully transfer the batter into the prepared dish and sprinkle with Turbinado or Raw sugar, if desired. Bake at 350°F for 35-40 minutes, or until the bread is puffed, firm, and light golden brown. Transfer the bread to a cooling rack and let it sit for about 5 minutes. It will deflate within a few minutes after removing from the oven.

  Turbinado or Raw sugar

  See Also

  Eggless Fruit and Nuts Bars Recipe | Eggless Cooking

• Serve warm (or hot) and with a drizzle of honey (if desired).

• Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
• Ground white cornmeal is best for this recipe.
• You can mix in some add-ins like bacon pieces or chives to the batter if you like.
• Beat the egg whites well until they form stiff peaks. This will help to keep the bread light and fluffy.
• Bake the bread in a fully -preheated oven so it cooks through evenly.
• Nutritional information does not include optional ingredients.

Storage:Store buttermilk spoon bread in an airtight container in the refrigerator for up to 5 days.

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Wait– fold the egg whites into oatmeal? How much oatmeal?I don’t see oatmeal mentioned in the ingredients. I’m cornfused!

I bet this would make a good dressing base.