Quick Spoon Bread

Susan Feliciano Recipe

By Susan Feliciano frenchtutor

20 Min
50 Min

This bread is served with a large spoon. Southern cooks will probably already know about spoon bread. For anyone who doesn't, spoon bread is really good for soaking up meat juices, gravies, sauces, and the vinegar barbecue sauce they call "soptchkin" in the Carolinas.

pinch tips: How to Knead Dough


2 c
cornbread mix (i use aunt jemimah buttermilk mix)
1/2 c
1 1/2 c
milk, heated to scalding
eggs, separated
2 Tbsp
melted butter

Directions Step-By-Step

Preheat oven to 350 degrees. Grease a round 2-quart casserole dish.
Stir together cornbread mix and sugar. Heat milk to scalding. Beat egg yolks well. Stir milk quickly into cornbread mix, then quickly stir in beaten egg yolks and melted butter.
Let mixture cool slightly while you beat the egg whites to a soft, foamy, thick mixture, but not as stiff as for meringue. Fold egg whites into cornbread mixture.
Bake for 45 minutes with a pan of hot water next to the casserole dish. Serve with a large spoon, as indicated by the name.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Rice/Grains
Regional Style: Southern

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vicki aylor vaspouse1
Jan 3, 2011
this looks good, this will be the first recipe I'll try. I miss the spoon bread mix by Washington. I loved that stuff, but I believe this will work!
Susan Feliciano frenchtutor
Jan 3, 2011
I never realized there was a spoon bread mix. This recipe was one my mother had been making since 1954, and I think she learned it from her mother-in-law.
Amanda __ Bobanda
Jan 13, 2011
Washington spoonbread mix was a Coastal Mid-Atlantic thing which was sold in shops and all over Colonial Williamsburg. The company has gone out of business, but you can find the recipe for the mix online if you look.
Susan Feliciano frenchtutor
Jan 13, 2011
Thanks - I'll look that up! I have a penchant for older recipes, and if this was available at Colonial Williamsburg, it's probably really good.
Feb 9, 2011 - Susan Feliciano shared this recipe with discussion group: The Best of British Cooking
Susan Feliciano frenchtutor
Mar 5, 2011
Thought I'd share this with British Cooking, because Spoon Bread is actually Yorkshire Pudding, but made with cornmeal in place of flour during Colonial America, when sometimes flour was scarce due to the Stamp Act. Corn meal was always available.
Linda Eade lwe6576
Aug 27, 2011
I too liked the spoonbread mix which you could actually make cornbreak too with the mix I believe. I got a hankering for spoonbread and went on a hunt for the mix not knowing it was no longer available. I loved it and tried to make some from a recipe I found on the internet, but it was not good and I ended up throwing it out. I will try this one and see if I like it. I also got a recipe out of a cookbook at a Mennonite store in Harrisburg, VA which I am going to try. I don't like making it with buttermilk, because I'd end up throwing out the leftover buttermilk.
Susan Feliciano frenchtutor
Aug 27, 2011
I use buttermilk in place of milk in several of my baked goods, so ours never goes to waste. Biscuits, pancakes, muffins, waffles, layer cakes - they all seem to improve with buttermilk, or half buttermilk, half milk.
Our stores actually sell it in pint-sized containers sometimes.
As a substitute for buttermilk, you can use regular milk with 1 tbsp of vinegar or lemon juice added to it; let it stand about 15 minutes before using.
Apr 4, 2012 - Susan Feliciano shared this recipe with discussion group: Faceless to Fabulous Recipes
Aug 3, 2012 - Susan Feliciano shared a photo of this recipe. View photo
Oct 23, 2015 - Susan Feliciano shared this recipe with discussion group: THE FRONT PORCH CHALLENGE.