Description
Colonial Spoon Bread is a comforting, custard-like Southern dish that blends the rich heartiness of cornbread with a smooth, airy texture. Ideal as a side dish or a standalone comfort bite, it’s perfect with roasted meats, stews, or a simple pat of butter.
Ingredients
1 cup yellow cornmeal
2 cups whole milk
2 tablespoons unsalted butter
2 large eggs
½ teaspoon salt
1 teaspoon baking powder *(optional)*
Instructions
1. Preheat oven to 375°F (190°C). Grease an 8×8 baking dish or 10-inch cast iron skillet generously with butter.
2. In a saucepan over medium heat, whisk together the milk and cornmeal until thick and smooth like porridge.
3. Remove from heat. Stir in the butter and salt until combined.
4. In a separate bowl, whisk eggs until light. Gradually add spoonfuls of the hot cornmeal mix to the eggs, whisking constantly to temper them.
5. Slowly combine the egg mixture with the remaining cornmeal base, mixing until smooth.
6. Gently fold in baking powder, if using.
7. Pour batter into the prepared dish and bake for 35–40 minutes until golden and the center is just set.
8. Let rest for 5 minutes before serving warm with a spoon.
Notes
Tempering the eggs is essential—do it slowly to avoid scrambled bits in your batter.
For a crispy golden top, bake in a cast iron skillet and don’t cover it while baking.
This base recipe is highly customizable—add cheddar, jalapeños, or fresh herbs to make it your own.