Southern Spoonbread With Polenta or Grits

Spoon bread with polenta and butter

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
192 Calories
12g Fat
14g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 192
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 34%
Cholesterol 139mg 46%
Sodium 360mg 16%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 6g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spoon bread is made with coarse polenta or grits in the standard cornmeal batter. It's actually more like a pudding or soufflé in consistency than everyday cornbread, and it makes a delicious side dish with any main dish. It would also make a tasty replacement for breakfast grits.

Serve spoon bread hot from the oven with melted or softened butter. This is a wonderful replacement for potatoes or rice. If serving with ham, top with a little finely shredded cheddar cheese as soon as it comes out of the oven.

See Also
Baked Polenta With Parmesan Cheese


Steps to Make It

  1. In a medium saucepan over low heat, combine the cornmeal, polenta, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 minutes.

  2. Heat the oven to 375 F. Butter an 8-inch square baking dish or pan.

  3. With an electric mixer, beat the butter, along with the half-and-half, light cream, or milk, and the salt. 

  4. Whisk the egg yolks in a small bowl, then beat into the cornmeal batter mixture.

  5. With clean beaters, beat the egg whites in a separate (and very clean) medium bowl until soft peaks form; fold into the cornmeal mixture.

  6. Pour the batter into the prepared baking pan. Bake for about 30 to 35 minutes, until the top is puffed up and just lightly browned.

  7. Serve immediately with butter. The spoonbread will deflate on standing but is no less delicious.