Susan Feliciano Recipe

Quick Spoon Bread

By Susan Feliciano frenchtutor

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Susan's Story

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.


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



Aug 3, 2012 - Susan Feliciano shared a photo of this recipe. View photo
Apr 4, 2012 - Susan Feliciano shared this recipe with discussion group: Faceless to Fabulous Recipes
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.
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
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.