Colonial Spoon Bread Recipe
This Colonial Spoon Bread Recipe is a fluffy, old-fashioned cornmeal dish made with milk, eggs, butter, and baking powder. Soft, spoonable, and lightly golden, it’s a comforting classic that has been enjoyed in American kitchens for generations.
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Servings: 8
Ingredients
- 1 ½ cups water
- 2 cups whole milk
- 1 ½ cups cornmeal
- 1 ¼ teaspoons salt
- 1 ½ teaspoons sugar
- 2 tablespoons unsalted butter plus additional butter for serving
- 3 large eggs
- 1 tablespoon baking powder
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C). Generously grease a 9 × 9-inch baking dish or a 9-inch cast-iron skillet with butter to prevent sticking and ensure easy serving.
Heat the liquid base
- In a medium saucepan set over medium-high heat, combine the water and whole milk. Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
Cook the cornmeal mixture
- Gradually whisk the cornmeal into the hot milk mixture. Add the salt, sugar, and butter, continuing to whisk constantly. Cook the mixture until it thickens to a porridge-like consistency, approximately 3 minutes.
Allow the mixture to cool slightly
- Remove the saucepan from the heat and allow the cornmeal mixture to cool for about 5 minutes. This step ensures the eggs incorporate smoothly without cooking prematurely.
Prepare the egg mixture
- In a separate mixing bowl, whisk together the eggs and baking powder until the mixture becomes light and slightly frothy.
Combine the mixtures
- Gently fold the egg mixture into the cooled cornmeal mixture. Stir until the batter is fully combined and uniform in color.
Transfer to baking dish
- Pour the prepared batter into the greased baking dish or skillet, spreading it evenly.
Bake the spoon bread
- Bake for approximately 45 minutes, or until the spoon bread is mostly set with a lightly golden top. If the surface begins browning too quickly, loosely cover with aluminum foil.
Serve
- Remove from the oven and allow the spoon bread to rest briefly. Dot the top with additional butter if desired. Serve warm by scooping portions with a spoon. Optional toppings include maple syrup, cinnamon sugar, or fresh fruit.
Notes
This Colonial Spoon Bread Recipe is naturally close to gluten-free since it relies on cornmeal rather than wheat flour. To ensure the dish is completely gluten-free:
- Use certified gluten-free cornmeal, as some brands may be processed in facilities that handle wheat.
- Confirm that the baking powder is labeled gluten-free.
- Check ingredient labels on packaged products such as butter or milk if strict gluten avoidance is necessary.