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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.
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    6 servings


  • 2 cups whole milk
  • 6 tablespoons butter
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 3 large 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.

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  • HeatherHH
    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
    Sep 18, 2009

    No true southerner could not love this.For better-than-good drizzle each serving with molasses.