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Spoon Bread

User Rating 3.5 Star Rating (4 Reviews)


Spoon Bread

Spoon Bread

Diana Rattray
Spoonbread is a cornbread style dish you scoop with a spoon. It's thought to be of Native American origin, and became popular around the turn of the century. 


  • 3/4 cup cornmeal, stone or water ground, if possible
  • 1 teaspoon salt
  • 1 cup boiling water
  • 3 tablespoons melted butter
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder


Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a small mixing bowl, beat eggs until pale in color and thick. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend thoroughly. Turn into a generously greased 8-inch square glass baking dish or 1 1/2-quart casserole. Bake at 350° for about 30 to 35 minutes, until set and lightly browned. Serve the spoon bread hot, with plenty of butter.
Serves 4 to 6.


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User Reviews

Reviews for this section have been closed.

 3 out of 5
Good, but will add sugar, Member mommycares4cats

I thought this was very easy and I loved the texture; however, I think it needs a touch of sugar. I will make it again, and if the sugar works I think it's a 5 star.

1 out of 1 people found this helpful.

See all 4 reviews

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