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Spoon Bread

 Spoon Bread
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.
6 ServingsPrep: 20 min. Bake: 1 hour


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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 272 calories, 17 g fat (10 g saturated fat), 148 mg cholesterol, 581 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein.