Spoonbread Recipes

Spoonbread is a classic southern dish which I’m told was adapted from Indian porridge, or Suppawn. The main trick to spoonbread is to get the milk very hot, or scalding, being careful not to boil it.

Spoonbread, from Boone Tavern, on Berea College’s Campus

INGREDIENTS

3 cups milk
1 ¼ cups Mt. Folly Farm Hickory King Cornmeal
3 eggs
2 tbsp. melted butter
1 ½ tsp. baking powder
1 tsp. salt

INSTRUCTIONS

Stir cornmeal into rapidly boiling milk. Cook until very thick, stirring constantly, and turn down the heat to prevent boiling. Remove from burner and allow to cool. The mixture will be cold and very stiff.

Add well-beaten eggs, melted butter, baking powder and salt. Beat with mixer 15 minutes. Pour into well-greased casserole dish.

Bake 30 minutes at 375 degrees.

Spoonbread from Favorite Recipes from the Homeplace

INGREDIENTS

3 cups milk, scalded
1 cup Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
3 eggs, separated
1 teaspoon baking powder
3 tablespoons melted butter
1 teaspoon salt

INSTRUCTIONS

In saucepan, scald milk and gradually stir in cornmeal. Cook over low heat until the mixture begins to thicken. Remove from heat and add butter, salt, baking powder, and beaten egg yolks. Mix well and cool. Fold in stiffly-beated egg whites. Pour into buttered 21/2 quart dish. Bake at 375 degrees F for about 40 minutes. Serve at once. Serves 6.

Spoonbread from Bluegrass Winners

INGREDIENTS

3 cups milk
1 ¼ cup hickory king cornmeal
2 tablespoons butter, melted
3 eggs, well beaten
1 ¾ teaspoons baking powder
1 teaspoon salt

INSTRUCTIONS

Bring milk to a rapid boil. Add cornmeal, stirring until smooth and free from lumps. Continue to cook over low heat until mixture becomes very thick. Remove from heat and allow to cool and stiffen. Place cooked cornmeal in a large bowl; add butter, eggs, baking powder and salt. Beat with an electric mixer for 15 minutes. Pour into a greased casserole and bake at 375 degrees for 30 minutes. Serve hot from the casserole.

Spoonbread from Holiday Recipes, the Centennial Collection, Birmingham Symphony

INGREDIENTS

3 cups milk
1 ¼ cup Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
2 tablespoons butter, melted
3 eggs, well beaten
1 ¾ teaspoons baking powder
1 teaspoon salt

INSTRUCTIONS

Bring milk to a rapid boil. Add cornmeal, stirring until smooth and free from lumps. Continue to cook over low heat until mixture becomes very thick. Remove from heat and allow to cool and stiffen. Place cooked cornmeal in a large bowl; add butter, eggs, baking powder and salt. Beat with an electric mixer for 15 minutes. Pour into a greased casserole and bake at 375 degrees for 30 minutes. Serve hot from the casserole.