Foolproof Southern-Style Spoon Bread
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Bread A foolproof and quick recipe for a classic, moist, and savory cornmeal spoon bread. Cooked first on the stovetop to thicken and then baked to golden perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 25 mins | None | 4-6 servings |
🔪 Key Equipment
- Saucepan
- Whisk or spoon
- Baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 c. | Corn meal | sifted |
| 1 c. | Water | boiling H2O |
| 1/2 c. | Milk | cold or room temperature |
| 1 | Egg | well beaten |
| 1 hunk | Butter | approx. 1-2 Tbsp |
| 1 tsp | Salt | None |
Instructions
Step 1: Stovetop Base
- Preheat your oven to 350°F and grease a baking dish.
- Slowly add 1 c. boiling H2O to the 1/2 c. sifted corn meal, stirring constantly to prevent lumps.
- Place the saucepan on slow heat and stir well for several minutes until thickened to a smooth consistency.
- Add the 1 hunk butter and 1 tsp salt to the mixture, stirring until the butter is completely melted and incorporated.
- Remove the pan from the heat source.
Step 2: Mixing and Baking
- Stir in the 1/2 c. milk and the 1 egg (well beaten), mixing thoroughly until combined.
- Pour the batter into the prepared greased baking dish.
- Bake in the moderate oven at 350°F for 20 minutes until set and lightly golden brown on top.
💡 Make-Ahead & Storage: Best served warm straight from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Original Recipe Scan
