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–+ servings

Colonial Spoon Bread

A nostalgic, fluffy cornmeal dish that brings warmth and comfort to any table, perfect for family gatherings or cozy dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup cornmeal Can substitute with polenta.
  • 4 cups milk You can use non-dairy milk as a substitute.
  • 4 large eggs Bring to room temperature for best results.
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, bring the milk to a gentle boil. Slowly whisk in the cornmeal, stirring constantly.
  3. Cook the mixture for about 5 minutes until it thickens, stirring to avoid lumps.
  4. Once thickened, remove it from the heat and let it cool slightly.
  5. In a separate bowl, beat together the eggs. Add the melted butter, sugar, and salt, mixing until well combined.
  6. Combine the cornmeal mixture with the egg mixture. Stir in the baking powder gently.
  7. Pour the batter into a greased baking dish, spreading it evenly.
  8. Bake for 35-40 minutes until the surface is golden and the center is set.
Serving
  1. Serve warm and enjoy the cozy flavors.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 2gSodium: 250mgFiber: 1gSugar: 2g

Notes

Leftover spoon bread can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven covered with foil. Can freeze for up to a month.

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