Virginia Spoonbread
A soft, custard-like baked cornbread served with a spoon, a Tidewater heirloom dish distinct from firm skillet cornbread.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Baking dish
- •Mixer
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 12
- carbs
- 22
- protein
- 7
- calories
- 220
Instructions
- 1
Heat your oven to 375°F. Rub butter all over the inside of a baking dish.
- 2
Heat 1 1/2 cups milk, butter, and salt on the stovetop until gently bubbling.
- 3
Slowly whisk in the cornmeal. Stir and cook until thick, about 3 minutes.
- 4
Take the pan off the burner. Stir in the remaining milk, sugar, and baking powder.
- 5
Beat the egg yolks well. Stir them into the cornmeal mixture.
- 6
Whip the egg whites until soft peaks form. Gently fold them into the batter.
- 7
Pour the batter into the greased dish. Bake for 35–40 minutes until puffed and golden.
- 8
Scoop and serve hot right away with a large spoon.
Chef's tips
Beat the egg whites separately and gently fold them in so the bread puffs up light. Serve immediately because spoonbread sinks as it cools.
Storage
Best eaten fresh; leftovers keep 1 day refrigerated but lose their rise.
Reheating
Reheat gently covered in a low oven; texture will be denser than fresh.
Common mistakes to avoid
- •Stirring too roughly after adding the egg whites, which knocks out the air.
- •Taking the dish out of the oven too early, leaving the center too runny.
Serving suggestions
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