Classic Spoon Bread

Classic Spoon Bread

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Wallace Hale


this was one i knew from childhood my version.


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 2 Tbsp
    butter, unsalted plus more for baking dish
  • 1
    onion, cut into 1/4-inch dice
  • 5 oz
    chorizo (mexican sausage, mild or medium cut 1/2-inch dice
  • 2 c
  • 1 c
    white corn meal
  • 1 1/2 c
    frozen corn kernels do not thawout
  • 1 1/2 tsp
    coarse salt
  • 5 large
  • 1 1/2 c
    heavy cream

How to Make Classic Spoon Bread


  1. Heat 2 tablespoons butter in a medium skillet over medium heat, add onion and cook, stirring occasionally, until softened, about 4 minutes. add chorizo and saute until onion is soft and chorizo is lightly browned, about 4 minutes more. drain the fat and transfer to medium bowl and let cool.
  2. preheat oven to 350 degree oven. bring the water to a boil in a small saucepan. slowly pour in cornmeal, stirring constantly. reduce heat to medium-low and cook, stirring until thickened, 2 minutes. add sausage mixture, stir in corn kernels, salt and the remaining tablespoon butter, and combine well.
  3. Whisk together eggs and cream.stir in sausage mixture until combined well. pour into a buttered 2-quart deep pie plate. bake until set and top is golden brown, about 1 hour. serve hot

Printable Recipe Card

About Classic Spoon Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Heirloom
Hashtag: #Spoon Bread

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