Description
Colonial Spoon Bread is a soft, custard-like Southern classic that’s rich, fluffy, and deeply comforting. Unlike traditional cornbread, it’s meant to be scooped with a spoon—perfectly warm and airy as a side dish for hearty meals like roasted meats or stews. With simple ingredients and old-fashioned charm, it brings colonial comfort to any table.
Ingredients
1 cup yellow cornmeal
2 cups whole milk
1 tablespoon butter
1 teaspoon salt
1 teaspoon baking powder
3 large eggs, separated
1 tablespoon sugar (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly butter a baking dish.
2. In a saucepan, bring milk to a low simmer. Gradually whisk in cornmeal and stir until thickened. Remove from heat and mix in butter and salt.
3. In a small bowl, beat egg yolks. Temper with warm cornmeal mixture, then mix all into the base. Stir in baking powder and sugar.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the cornmeal mixture.
5. Pour into prepared dish and bake 30–35 minutes until puffed and golden. The center should jiggle slightly when moved.
Notes
Always use stone-ground cornmeal for best texture and flavor.
Separate and beat egg whites to give the bread its signature airy lift.
Add sharp cheddar or fresh herbs like chives for a savory twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 180
- Sugar: 2g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: spoon bread, colonial, cornbread, comfort food