Description
Colonial Spoon Bread is a traditional Southern American dish featuring a creamy cornmeal base lightened with whipped egg whites and baked to golden perfection. This comforting and rustic casserole is perfect as a side or a hearty snack, showcasing the simple yet rich flavors of corn and butter in a fluffy texture.
Ingredients
Scale
Dairy and Eggs
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 4 large eggs, separated
Dry Ingredients
- 1 cup yellow cornmeal (fine-ground)
- 1 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish or cast iron skillet thoroughly to prevent sticking.
- Simmer milk and salt: In a medium saucepan, combine 2 cups whole milk and 1 teaspoon salt. Heat over medium heat until the milk just reaches a simmer.
- Cook cornmeal: Gradually whisk in 1 cup fine-ground yellow cornmeal into the simmering milk, stirring constantly for 2–3 minutes until the mixture thickens and becomes creamy.
- Add butter: Remove the saucepan from heat and immediately stir in 3 tablespoons unsalted butter until fully melted and incorporated.
- Mix in yolks and baking powder: Allow the cornmeal mixture to cool slightly to avoid cooking the eggs, then stir in the 4 egg yolks and 1 teaspoon baking powder until evenly combined.
- Whip egg whites: In a clean bowl, beat the 4 egg whites until stiff peaks form, ensuring they are firm enough to hold shape.
- Fold in egg whites: Gently fold the whipped egg whites into the cornmeal mixture in batches, using a spatula to maintain the airy texture without deflating the mixture.
- Bake: Pour the lightened mixture into the prepared baking dish or cast iron skillet. Bake in the preheated oven for 30–35 minutes, until the top is golden brown and the spoon bread is set in the center.
- Serve: Remove from oven and serve hot, optionally topped with additional butter or your favorite accompaniments.
Notes
- Ensure the egg whites are whipped to stiff peaks to achieve the desired light, fluffy texture.
- Use a cast iron skillet for the most authentic flavor and texture, though a baking dish works well, too.
- Allow the cornmeal mixture to cool slightly before adding yolks to prevent scrambling.
- This recipe pairs wonderfully with Southern-style dishes such as fried chicken or collard greens.
- Store leftovers refrigerated and reheat gently to maintain moisture and texture.
