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Kentucky Spoon Bread

 Kentucky Spoon Bread
This is a traditional Kentucky recipe. It’s a popular side dish served all year long. If you’ve never tried spoon bread before, I think you’ll find it’s tasty and comforting.
8 ServingsPrep: 20 min. Bake: 40 min.


  • 4 cups 2% milk
  • 1 cup cornmeal
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons butter
  • 3 eggs, separated


  • In a large saucepan, heat 3 cups milk over medium heat until bubbles
  • form around sides of pan.
  • Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and
  • remaining milk until smooth. Slowly whisk cornmeal mixture into hot
  • milk. Cook and stir until mixture comes to a boil. Reduce heat;
  • simmer for 5 minutes, stirring constantly.
  • Remove from the heat. Sprinkle baking powder over the cornmeal
  • mixture, then stir it in with the butter. In a small bowl, beat egg
  • yolks; stir in a small amount of hot cornmeal mixture. Return all to
  • the pan and mix well.
  • In a small bowl, beat egg whites until stiff peaks form. Fold a
  • fourth of the egg whites into the cornmeal mixture. Fold in
  • remaining egg whites until blended.
  • Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at

2 of 2

Kentucky Spoon Bread (continued)

Directions (continued)

  • 350° for 40-45 minutes or until puffed and golden brown. Serve
  • immediately. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 197 calories, 9 g fat (5 g saturated fat), 104 mg cholesterol, 433 mg sodium, 21 g carbohydrate, 1 g fiber, 8 g protein.