Spoonbread is a custard-like cornbread you scoop with a spoon. It's thought to be of Native American origin, and it became popular around the turn of the century. According to the Encyclopedia of American Food and Drink, the term was first used in print in 1847.
This is a simple recipe, but feel free add some crumbled bacon or corn kernels to the batter, or add chopped green onions or some fresh chopped herbs.
- 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 the milk and egg mixture to the cornmeal mixture along with baking powder. Beat with an electric hand-held mixer or whisk to blend thoroughly.
- Turn the batter into a generously greased 8-inch square glass baking dish or 1 1/2-quart casserole.
- Bake at 350 F for about 30 to 35 minutes, until set and lightly browned.
- Serve the spoon bread hot, with plenty of butter.
Serves 4 to 6.
Tips and Variations
- Corn Spoon Bread - Add about 1 cup of cooked or roasted corn kernels to the mixture.