Irresistible Colonial Spoon Bread
This comforting and versatile spoon bread recipe blends cornmeal and milk into a creamy texture, perfect for any meal or gathering.
Ingredients
Main Ingredients
- 1 cup cornmeal
- 4 cups milk Can substitute with almond or oat milk for a dairy-free version.
- 4 large eggs Can be replaced with flaxseed meal mixed with water for a vegan version.
- 1/4 cup butter Melted. Can use dairy-free butter as a substitute.
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup sugar Can be reduced or replaced with a sweetener of choice.
Instructions
Preparation
- Gather all your ingredients on the countertop.
- In a medium saucepan, bring the milk to a gentle simmer over medium heat.
- Gradually whisk in the cornmeal while stirring continuously to prevent clumps.
- Cook until thickened to a pudding-like consistency, about 5-7 minutes.
- Remove from heat and stir in the melted butter; allow to cool slightly.
Mixing
- In a separate bowl, beat the eggs until fully combined.
- Gradually add the beaten eggs to the cornmeal mixture, stirring continuously.
- Stir in the salt, baking powder, and sugar until well incorporated.
Baking
- Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
- Pour the batter into the dish and bake for 30-40 minutes or until golden brown.
- Let the spoon bread cool for about 10 minutes before serving.
Notes
Perfect for pairing with roast meats, it can also be enjoyed as a side at any meal. Consider adding cheese or herbs for extra flavor.