Easy Colonial Spoon Bread Recipe
Warm, custardy spoon bread with rich corn flavor and a light, puffed texture. It’s simple comfort food that scoops like a dream.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup whole milk
- 0.75 cup yellow cornmeal
- 3 tbsp unsalted butter plus a little for greasing
- 1.5 tbsp granulated sugar
- 0.75 tsp kosher salt
- 1 tsp baking powder
- 2 eggs separated
Instructions
Preparation Steps
- Preheat oven to 375°F. Grease a 2-quart baking dish with butter.
- Warm the milk in a saucepan over medium heat until steaming but not boiling.
- Whisk in the cornmeal gradually. Cook, whisking, until thick and smooth, about 2–3 minutes.
- Stir in butter, sugar, and salt until melted and combined. Remove from heat and let cool 3–4 minutes.
- Whisk baking powder and egg yolks into the warm cornmeal mixture until glossy.
- Beat egg whites in a clean bowl to soft peaks.
- Fold the whipped whites into the batter gently, leaving a few streaks.
- Pour batter into the dish and bake until puffed, golden, and just set, 30–35 minutes.
- Spoon into bowls and serve hot with a pat of butter or drizzle of honey.
Notes
Variation: Stir in 1/2 cup shredded sharp cheddar or a handful of chopped scallions before folding in the whites. Serving tip: Spoon it alongside roasted chicken or chili, or finish with honey and flaky salt. Leftovers keep 2–3 days refrigerated; reheat gently in a 300°F oven until warm.
This recipe is an original creation inspired by classic Easy Colonial Spoon Bread Recipe flavors. All ingredient ratios and instructions are independently developed.