Cornmeal Spoon Bread – Light & Delicious

This light spoon bread is versatile and fun to make. The egg whites gently folded into the batter give it a light, uplifting texture.

This Cornmeal Spoon Bread is soft, fluffy, and prepared in a souffle mold.

Please wait until it cools off to dig in, although the temptation is there as it looks and smells delicious. Falling is normal. However, it will not compromise the great flavor.

This spoon bread is more like a souffle and enjoyed with a spoon.

If you have not tried this delicious cornmeal spoon bread, you should. It’s classic and only uses a few staple ingredients.

No matter what time of year it is this spoonbread comes in handy. Thinking ahead of the holiday rush, mark this recipe for later.

What is cornmeal spoon bread?

A classic Southern spoon bread is a savory cornmeal-based souffle-like dish that is a cross between a pudding and cornbread.

Cornmeal is simmered in milk with egg yolks, sugar, and melted butter. Fold in the beaten egg white to give it that light and airy texture, and bake to a perfect crunchy crust.

The perfect afternoon dessert needs maple syrup, and your palate is in heaven.

Baking tips and step-by-step instructions to make this excellent cornmeal bread

As with all my recipes, please gather all the ingredients prior to start cooking. Here is even more important as you will be cooking with milk. And as you know, milk will boil oever at once with no warnings.

Star by preheating your oven to 400 degree F.

• Make sure the souffle dish or round pan with high borders, is well-buttered. Set aside.
• In a heavy bottom saucepan, bring your milk to just below boil point.
• Slowly whisk in the cornmeal mixture to ensure no lumps are formed. Constantly stir as air pockets can happen and the cornmeal can splatter out and burn you. This step is important as it will prevent from clumps to form as well as burning teh bottom of your cornmeal.

While your cooked cornmeal is cooling off, prepare the following ingredients.

• Separate your egg yolks from the white and set aside.

• Whisk the softened butter with salt and sugar. Add each egg yolk separately and beat well after one of them.

• Meanwhile, in a very clean mixing bowl, beat the egg whites with the cream of tartare to soft glossy mounds.

• Gently fold in the egg whites. This process is essential as it will bring the airy consistency you want in the bread.
• Pour it into your souffle dish, smooth the surface of the batter, and place in the hot oven.

As all ovens are different, the baking guidelines are just a guideline. Your cornmeal spoon bread will have to have a golden brown top and be nicely puffed up.

What dishes can you enjoy with this Cornmeal Spoon Bread?

• Spoon it out of the dish and serve alongside Pot Roast. It is rich in flavor and a change from the staple mashed potatoes.

• Prepare it alongside Southern Fried Chicken for a Southern soul food evening dinner.

• I also enjoyed it with some cold milk and a bit of sugar. Strange as it may sound, I love it.

• A dash of cinnamon, a drizzle of honey, and fresh berries can convert this into a Sunday afternoon snack.

Storing and Reheating

Once your cornmeal bread is cooled off to room temperature, cover your leftovers with plastic wrap and store it in the refrigerator. It will save for a couple of days.

Store: You can also use an airtight glass container.

Reheat: Use your microwave or oven until hot for a quick reheat. We love it at room temperature.