Creamy Spoon Bread Recipe Made with White Cornmeal
Creamy, custardy, and scoopable, Kentucky spoon bread is a Southern classic I grew up with in Kentucky. White cornmeal to added to boiling milk to create its unique texture. It’s softer than cornbread, richer than corn pudding, and the kind of dish that shows up on every Sunday table and holiday spread. If you’ve never had it, this is your chance to see why it’s legendary.
Ingredients
- 3 cups whole milk
- 1 ¼ cup white cornmeal
- 3 eggs
- 2 tablespoons butter (melted)
- 1 ¾ teaspoon baking powder
- 1 teaspoon salt
Instructions
- Heat milk in a medium saucepan over high heat. Bring to a rolling boil, then add cornmeal and whisk constantly for about 2 minutes until it is so thick you can’t whisk it.
- Remove to the bowl of an electric mixer and place in the refrigerator to cool for 30 minutes. It should not be hot to the touch and it will be very thick.
- Preheat the oven to 350º. Butter a casserole dish.
- In a small bowl, whisk the eggs together and add to the cooled cornmeal mixture. Add melted butter, baking powder, and salt. Mix on medium-high speed with your electric mixer for 10 minutes until it is smooth, occasionally scraping down the sides of the bowl.
- Scoop into the prepared casserole dish. Bake for 30 minutes until it is slightly browned on top, and the center is set.
Barbara's Notes + Tips
- The batter must be cool when you add the eggs. If the batter is hot, it can cook the eggs and ruin the spoon bread, so check to make sure it's cool when you remove it from the fridge. In a hurry, place it in the freezer.
- 10 minutes of hand mixing might seem like a long time, but it's important mamke it creamy.
- You can refrigerate this overnight before baking.
Nutrition
Calories: 271kcal | Carbohydrates: 32g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 498mg | Potassium: 479mg | Fiber: 3g | Sugar: 6g | Vitamin A: 433IU | Calcium: 218mg | Iron: 2mg
