No matter what time of year it is, with Thanksgiving preparation, New Year’s bashes to plan, or a loved one’s birthday, there’s always something going on. This gal is hustling! That’s where this super simple recipe, like spoonbread, comes in handy. After investing about 20 minutes of hands-on time, I get everything else ready while it bakes. Talk about a time-saver for those crazy weeknights. Cornmeal is simmered in milk, combined with beaten egg yolk and seasonings, then beaten egg whites, and baked until soft in the center and delightfully crusty around the edges. It’s one of those fusion recipes from Native American and African ancestry.
Recipe Ingredients
Simple pantry-staple ingredients come together for awesomeness.
How to Make Spoonbread
Heat Milk – In a large saucepan, heat 3 cups of milk over medium heat until bubbles form around the sides of the pan. Meanwhile, in a small bowl, combine the cornmeal, sugar, salt, and remaining milk until smooth. Add Cornmeal – Slowly whisk the cornmeal mixture into hot milk. Cook, stirring until it comes to a boil. Reduce heat, and simmer for 3-5 minutes, stirring constantly or until the cornmeal mixture pulls off the sides of the pan. Be careful not to let it burn. Butter – Remove the pot from the heat. Stir in the butter, and set aside. Beat Eggs – In a small bowl, beat egg yolks, stirring in a small amount of hot cornmeal mixture to temper the eggs. (It stops the eggs from cooking or curdling.) Mix – Mix the eggs tempered with cornmeal into the pan. Add pepper, thyme, and nutmeg (and desired add-ins). Beat Egg Whites – In a small bowl, beat egg whites until stiff peaks form. Start by folding a fourth of the egg whites into the cornmeal mixture, then repeat with the remaining egg whites until blended. Bake – Transfer the batter to a greased 2½-quart baking dish. Sprinkle with optional chives. Bake, uncovered, at 350°F (174℃) for 40-45 minutes or until puffed and golden brown. Serve immediately.
Recipe Variations
Just like its cornmeal-based cousins, you can pretty much add anything to this.
Make-Ahead Instructions
While this recipe is best hot from the oven, you can make it ahead. Bake it, let it cool, then cover it with a plastic wrap to store it in the fridge for a day or two. When ready to serve, pop it in the oven until heated or let it sit on a countertop until it’s at room temperature. You can freeze it in an airtight oven-proof container for a month or two. Thaw the frozen spoonbread in the fridge overnight and heat it in the oven.
Serving and Storage Instructions
Serve it after letting it rest for a few minutes so you don’t burn your mouth.😉 It makes a great side and dessert. Store leftover spoonbread in an airtight container (I like the ones that you can squeeze out the excess air when you seal the lid). They’ll last about 4 days in the fridge or 2 months in the freezer. You can reheat it in the microwave or oven until hot. It’s also good at room temperature.
What to Serve With Spoonbread
This hearty steaming hot spoonbread perfectly matches slow cooker pork chops, collard greens, and mashed potatoes. Or you could go with Southern fried chicken, fried okra, and green bean casserole.
More Hearty Corn Side Dishes to Try
Creamed Corn Hot Water Cornbread Cornbread Dressing Jalapenos Corn Casserole Pineapple Jalapeno Corn Muffin Southern Fried Corn
Conclusion
It’s time to try out this family-pleasing spoonbread recipe. Would you like more comfort food recipes? Then follow me on Facebook.😍
Watch How To Make It
[adthrive-in-post-video-player video-id=”iijJh7FJ” upload-date=”2020-10-11T04:51:46.000Z” name=”Spoon Bread” description=”Spoon Bread – a beloved classic side dish that originated from the Southern part of the U.S. using cornmeal, milk, eggs with a little bit of my own personal twist. Serve it as a side dish during weeknight dinners or for the holidays. It just melts in your mouth!” player-type=”collapse” override-embed=”false”] This blog post was originally published in November 2019 and has been updated with additional tips, new photos, and a video.
