Cornmeal Spoon Bread

  • 55 mins total
  • 10 mins prep
  • 45 mins cook
  • serves 8 people
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Cornmeal Spoon Bread. Sometimes you just want something different and this corneal spoon bread is just that, different. When you think of cornmeal bread, or corn sticks the first thing that pops into my mind is a skillet with a great bread that you can slice and enjoy with whipped butter and honey.  Not here.

A light spoon bread that is so versatile and so much fun to make too. The egg whites gently folded into the batter give it a light uplifting texture. Prepared in a souffle dish, this Cornmeal Spoon Bread is soft and fluffy.

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

It goes well with:

Spoon it out of the dish and serve alongside Pot Roast, Rich in flavor and something of a change to 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, drizzle of honey, and fresh berries can convert this into a Sunday afternoon snack.

TIPS

  • Make sure the souffle dish is well buttered.
  • Anytime you boil milk, make sure you have a watchful eye over it as it has the tendency to boil over and scorch the pan.  Use a heavy bottom pan that is stable over the stove.
  • Slowly whisk in the cornmeal to ensure no lumps are formed. Constantly stir as air pockets can happen and the cornmeal can splatter out and burn you.
  • Gently fold in the egg whites. This process is important as it will bring the airy c consistency that you are looking for in the bread.
  • As with any ovens, my baking is a guideline.

Enjoy this wonderful cornmeal spoon bread.

Giangi's Kitchen Signature

 

Equipment and ingredients used to achieve this recipe for Cornmeal Spoon Bread

Nutrition Facts
Cornmeal Spoon Bread
Amount Per Serving
Calories 251 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 113mg38%
Sodium 438mg19%
Potassium 258mg7%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 8g9%
Protein 9g18%
Vitamin A 535IU11%
Calcium 154mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Cornmeal Spoon Bread

  • 55 mins total
  • 10 mins prep
  • 45 mins cook
  • serves 8 people

Ingredients

Original recipe yields 8 servings

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  • 5 tablespoons unsalted butter
  • 4 cups whole milk
  • 1 cup regular fine yellow cornmeal
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 eggs separated
  • ⅛ of teaspoon cream of tartare

Instructions

  1. Preheat oven to 400F.

  2. Butter a 1 ½ quart souffle dish with 2 tablespoons of butter.

  3. In a large saucepan, bring the milk to just below a boil. Slowly whisk in the cornmeal and bring to a boil again. Lower the heat to medium and constantly whisk the mixture until it thickens and begins to pull away from the sides of the saucepan, about 6 to 7 minutes. Remove from the heat and transfer to a large mixing bowl. Let it cool off for 10 minutes.

  4. Whisk in the 3 tablespoons butter, salt, and sugar. Beat in the egg yolks until well blended.

  5. In a clean large mixing bowl, beat the egg whites and cream of tartar to soft glossy mounds.

    Stir in one-third of the beaten egg whites into the cornmeal mixture to lighten. Gently fold in the remaining egg whites and slowly pour the mixture into the souffle dish.

  6. Bake for 30 minutes or until puffed and golden brown, Cool 10 minutes before serving.

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Comments (14) Post a Reply

  1. Gregory Halpen says:

    Mmmmm I love your unique recipes! And this corn bread looks heavenly!

    1. Giangi Townsend says:

      Thank you! It sure was so enjoyable

  2. taffy says:

    this looks so giod will definitely try it out

    1. Giangi Townsend says:

      Thank you. I am sure you will enjoy it.

  3. Megan says:

    The texture of this sounds like it would be AMAZING! Thank you for sharing!

    1. Giangi Townsend says:

      My most pleasure

  4. Mihaela | https://theworldisanoyster.com/ says:

    I make polenta often as a side for meat/fish dishes, but I never tried cornmeal bread. It sounds interesting!

    1. Giangi Townsend says:

      I love polenta and this dish was something a bit different. More a replacement of your typical mashed potatoes to go along a great pot roast.
      Thank you for stopping by Giangi’s Kitchen.

  5. Niraj says:

    This looks so interesting and you make it look soo easy. Thanks for sharing!

    1. Giangi Townsend says:

      Thank you. Actually, it is very easy to make and even easier to enjoy it.
      Thank you for stopping by my blog.

  6. Farwa says:

    Seems like a unique recipe. thank you for sharing!

    1. Giangi Townsend says:

      My pleasure. We really enjoyed it

  7. Cindy Mom the Lunch Lady says:

    This kind of makes me think of polenta, but in souffle form. The recipe sounds fantastic!

    1. Giangi Townsend says:

      Almost the same starting preparation but the egg whites make it so light and fluffy.
      A new side dish in my family.

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