Category Archives: Spoon Bread

How to Make Spoon Bread

Oh, lovely, lovely spoon bread. I like it plain, the wife and daughters prefer theirs with honey…I don’t think you can go wrong either way. And is it ever easy to make. Start by bringing your milk to the boil. Turn off the heat and begin to pour the cornmeal in a steady stream, whisking all the while.

Allow the mixture to cool completely, an hour or two, or overnight in the refrigerator. It will firm up quite a bit, but that’s nothing to be alarmed about.

When ready to make the spoon bread, preheat your oven to 375, then combine the corn meal and milk mixture with all the other ingredients in the bowl of a mixer fitted with a paddle. Beat the mixture for 15 minutes on medium speed to aerate it. You can do this by hand if you’d like, the finished product will be almost as good.

Pour the batter into a buttered form, either a flat casserole, cake layer pan or a soufflé dish like this. Be aware that the form you choose will affect your baking time. A deep form like a soufflé will take about 50 minutes, while a shallow pan will take less, about 30.

In the last few minutes of baking, the spoon bread will rise impressively, then fall with alacrity once it’s removed from the oven. Don’t be alarmed, this “bread” simply has no structure. It will be delicious all the same.

Serve immediately, piping hot, directly from the dish at the table.

Filed under:  Bread, Spoon Bread | 2 Comments

Spoon Bread Recipe

It’s debatable where spoon bread first originated, though it is known where the world’s best spoon bread is served: right here in Kentucky at the Boone Tavern in Berea. This spoon bread has been drawing crowds to the Boone Tavern for over 60 years.

3 cups whole milk

1 1/4 cups (5 1/2 ounces) cornmeal
 (white corn meal if you can find it)
3 eggs
at room temperature, beaten
2 tablespoons butter, melted
1 3/4 teaspoons baking powder

1 teaspoon salt

Preheat your oven to 375. In a medium sauce pan, bring the milk to the boil. Then, while stirring, add the corn meal in a steady stream (if you’ve ever made polenta, you’ll recognize this process). Take the pan off the heat and set it aside, allowing the mixture to cool to room temperature. It will be very cold and firm at that point. Be not dismayed. Put the mixture into the bowl of an electric mixer, add the beaten eggs, melted butter, salt and baking powder. Beat at medium speed for 15 minutes. Pour into a buttered casserole or 9″ cake round, and bake for 30 minutes. Serve at the table, straight from the pan.

This can be done by hand as well. In that case, add pieces of the cooked corn meal cake to the eggs steadily until the mixture is smooth. Add the remaining ingredients and beat the well for about ten minutes.

Filed under:  Bread, Spoon Bread | 2 Comments