Spoonbread With Grits

Grits Spoonbread Hot From the Oven

Diana Rattray

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
349 Calories
27g Fat
20g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 349
% Daily Value*
Total Fat 27g 34%
Saturated Fat 15g 76%
Cholesterol 216mg 72%
Sodium 75mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Protein 8g
Calcium 63mg 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.)

Spoon bread, or spoonbread, was first mentioned in print in the mid-1800s. Spoonbread is a cornmeal-based bread with cornbread taste but a soft souffle-like texture. This spoonbread is made with grits added to the standard cornmeal batter, giving it some extra texture. It's a very moist "bread" which has a spoonable custard-like consistency. The beaten egg whites lighten the batter somewhat.

If you like cheese grits, you might enjoy some cheese in your spoonbread. Add about 1/2 to 3/4 cup of shredded sharp cheddar cheese to the cooked cornmeal and grits if you like, or add grated Parmesan cheese.

Serve spoonbread with greens, baked beans, and chili, or just any dish that you might serve with cornbread.


  • 1 cup cornmeal (white or yellow)
  • 1/4 cup grits (uncooked)
  • 2 1/2 cups water
  • 1/4 cup butter
  • 1 cup  half-and-half (or light cream)
  • 1 teaspoon salt
  • 3 large eggs (separated)

Steps to Make It

  1. In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 to 30 minutes.

  2. Beat in the butter, light cream, and salt.

  3. Beat the egg yolks in a small bowl then beat them into the cornmeal mixture.

  4. In a mixing bowl with an electric mixer, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the cornmeal mixture.

  5. Pour the batter into a lightly buttered 8-inch square baking pan; bake in a preheated 375 F oven for about 30 to 40 minutes, or until lightly browned and puffy.

  6. Serve the spoonbread immediately with butter.