Kentucky Spoonbread
A soft, custardy cornmeal bread eaten with a spoon, halfway between cornbread and soufflé.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Casserole dish
- •Mixing bowls
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 12
- carbs
- 24
- protein
- 8
- calories
- 240
Instructions
- 1
Preheat your oven to 375°F. Grease a casserole dish with butter.
- 2
Bring the water to a boil on the stovetop. Whisk in the cornmeal and salt, cooking until thick, about 5 minutes.
- 3
Take the pan off the heat. Stir in the butter and milk until smooth.
- 4
Whisk the egg yolks and baking powder into the mixture.
- 5
In a separate bowl, beat the egg whites until soft peaks form.
- 6
Gently fold the egg whites into the cornmeal mixture.
- 7
Pour the batter into the prepared dish. Bake for 30-35 minutes until puffed and golden.
- 8
Scoop and serve right away using a large spoon.
Chef's tips
Beat the egg whites separately and fold them in gently for a light, fluffy rise. Serve right away because the spoonbread will sink as it cools.
Storage
Refrigerate leftovers up to 2 days; texture will firm up.
Reheating
Reheat in a low oven, covered, until warmed through.
Common mistakes to avoid
- •Mixing too roughly after adding the egg whites, which deflates the airy batter
- •Underbaking, which leaves the center too wet and loose to scoop
Serving suggestions
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