Spoon Bread Recipe
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Spoon Bread Recipe

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This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6 servings


  • 2 cups milk
  • 6 tablespoons butter
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 3 eggs, room temperature, separated

Nutritional Facts

1 piece: 272 calories, 17g fat (10g saturated fat), 148mg cholesterol, 581mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 8g protein.


  1. Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm.
  2. Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately. Yield: 6 servings.
Originally published as Spoon Bread in Reminisce March/April 1991, p35

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HeatherHH User ID: 1550099 40495
Reviewed Mar. 25, 2011

"I had never made spoon bread before, but after trying some at a church dinner was eager to give it a go. Unfortunately, I didn't find this recipe to be that enjoyable. To me, it had a strong salty flavor and not much else. I ended up adding melted cheese on top to get people to eat it, but it still wasn't too popular. I'll be trying other spoon bread recipes."

chrismmcmaine User ID: 1057642 17973
Reviewed Sep. 18, 2009

"No true southerner could not love this.

For better-than-good drizzle each serving with molasses."

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