Description
Colonial Spoon Bread is a comforting and classic Southern dish made from creamy cornmeal cooked with milk and enriched with eggs and butter. Baked to a golden perfection, this spoon bread is soft and custardy inside, perfect served warm as a side dish for any meal.
Ingredients
Scale
Main Ingredients
- 1 cup cornmeal
- 2 cups whole milk
- 3 tablespoons butter
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a medium baking dish or a cast-iron skillet to prevent sticking.
- Cook Cornmeal Mixture: In a medium saucepan, combine the cornmeal and whole milk and cook over medium heat, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
- Add Butter: Remove the saucepan from heat and stir in the butter until it melts and the mixture becomes smooth.
- Cool and Add Eggs: Let the cornmeal mixture cool for about 5 minutes. Then whisk in the eggs one at a time to ensure a smooth batter.
- Incorporate Dry Ingredients: Add the baking powder, salt, and the optional sugar. Stir well until all ingredients are fully combined and the batter is smooth.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish or skillet, smoothing the top evenly.
- Bake: Bake the spoon bread in the preheated oven for 30 to 35 minutes until the top is golden and the center has just set.
- Serve: Serve the spoon bread warm by spooning directly from the baking dish. Enjoy as a hearty side or a simple comfort dish.
Notes
- Use a cast-iron skillet for a crispier crust and rustic presentation.
- Let the mixture cool slightly before adding the eggs to prevent scrambling.
- Spoon bread pairs wonderfully with hearty stews, roasts, or can be enjoyed plain.
- Optional sugar can be adjusted or omitted for savory versions.
- Ensure constant stirring when cooking cornmeal to avoid lumps and burning.
