Mom’s Spoon Bread

The “mom” in the title actually refers to my grandmother. It was her recipe, passed down to me by my aunt, which I adapted. While growing up it was a staple at holiday gatherings, and for good reason, it’s decadent and delicious. I call for a finely ground cornmeal in this recipe, but if you can only find medium grind, that’s okay. The resulting spoon bread will just have a coarser, grainer texture that when testing, some of the tasters preferred for it’s toothsomeness. Note that a coarser grind will have to cook a little longer in the pot to sufficiently soften, so plan on adding about 5 minutes time to that step.

Mom’s Spoon Bread

Prep Time 15 minutes
Cook Time 35 minutes
The "mom" in the title actually refers to my grandmother. It was her recipe, passed down to me by my aunt, which I adapted. While growing up it was a staple at holiday gatherings, and for good reason, it's decadent and delicious. I call for a finely ground cornmeal in this recipe, but if you can only find medium grind, that's okay. The resulting spoon bread will just have a coarser, grainer texture that when testing, some of the tasters preferred for it's toothsomeness. Note that a coarser grind will have to cook a little longer in the pot to sufficiently soften, so plan on adding about 5 minutes time to that step.
5 from 1 vote
Course Side Dish
Servings 6

Ingredients
 

  • 1 cup fine cornmeal
  • 2 ½ cups whole milk, divided use
  • 4 tablespoons unsalted butter, plus more for buttering the dish
  • 3 large eggs
  • 1 tablespoon honey
  • 1 teaspoon baking powder
  • 1 ½ teaspoon kosher salt
  • freshly cracked black pepper

Instructions
 

  • Preheat your oven to 400 F. Butter a 2 quart baking dish and set aside.
  • Put 2 cups of the milk in a medium saucepan and bring to a low simmer. Slowly add the cornmeal, whisking constantly to avoid lumps. Cook for 3-4 minutes until thickened. Remove from the heat and stir in the butter 1 tablespoon at a time. Set aside to cool completely. Note – it will cool faster if you transfer it out of the hot pot and into a large bowl (but then you have another bowl to clean, so your call).
  • In a stand mixer, or using hand held electric beaters, beat the eggs for 4-5 minutes until thick and pale.
  • Mix the remaining milk, baking powder, a generous amount of cracked black pepper, and salt in a medium bowl. Stir in the honey, then pour into the eggs and mix using the stand mixer until combined.
  • Add the cooled cornmeal mixture a little at a time to the eggs, and beat to combine thoroughly. Pour into the prepared pan.
  • At this point you can refrigerate the spoon bread until ready to bake.
  • Place the baking dish in the preheated oven and bake for 30 minutes, until set but still jiggly. Serve warm.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving