Old-Fashioned Spoon Bread Recipe

Total: 45 mins
Prep: 15 mins
Cook: 30 mins
Yield: 6 portions (6 servings)

173 ratings

Spoonbread is a custard-like cornbread you scoop with a spoon. It's thought to be of Native American origin, and it became popular around the turn of the century. According to the Encyclopedia of American Food and Drink, the term was first used in print in 1847.

This is a simple recipe, but feel free add some crumbled bacon or corn kernels to the batter, or add chopped green onions or some fresh chopped chile pepper or herbs.

3/4 cup cornmeal (stone or water ground, if possible)
1 teaspoon salt
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup milk
2 teaspoons baking powder

Gather the ingredients.

The Spruce
Preheat the oven to 350 F.
Grease an 8-inch square baking dish or 1 1/2-quart casserole.

The Spruce
Combine cornmeal and salt in a mixing bowl (do not add the baking powder until step 7).

The Spruce
Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.

The Spruce
Whisk the milk into the cornmeal mixture.

The Spruce
In a small bowl, beat the eggs thoroughly.

The Spruce
Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.

The Spruce
Turn the batter into the prepared baking dish.

The Spruce
Bake for about 35 minutes, or until set and lightly browned.

The Spruce
Serve the spoon bread hot with plenty of butter.

The Speuce