Old Fashion Deep South Spoon Bread

Russ Myers


This custard like corn meal pudding makes a good potato substitute.

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4 / 6 servings


10 Min


35 Min




1 pt Light cream
1/3 C Milk
1/4 C Unsalted butter
2 Tbs Sugar
1 tsp Salt
1 C Sifted stone ground (or water ground) white corn meal
4 Eggs (separated)
1 tsp Baking powder

Directions Step-By-Step

Preheat oven to 375 F. Heat cream, milk, butter, sugar, and salt uncovered, stirring occasionally, until scalding. Remove from heat, mix in corn meal, beating until smooth and thick. Lightly beat egg yolks and stir in baking powder. Stir a little of the hot mixture into the yolks, then return to pan and blend well. Beat egg whites until soft peaks form and fold in. Bake, uncovered, in a lightly buttered 2 quart casserole or souffle' dish about 30 to 35 minutes or until puffy and lightly browned. Serve oven hot with lots of butter, salt and freshly ground black pepper.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom