a baked dish, potentially a type of egg casserole, spoonbread

Southern Spoonbread (A Savory Cornmeal Egg Casserole)

Spoonbread is a traditional Southern dish that sits somewhere between cornbread, soufflé, and an egg casserole. Soft, airy, and meant to be scooped with a spoon rather than sliced, it’s comfort food at its finest. Made with cornmeal, milk, eggs, and butter, spoonbread is naturally rich and lightly sweet, with a custard-like interior and a gently golden top.

This recipe produces a tender, melt-in-your-mouth spoonbread that works beautifully as a side dish for roasted meats, a brunch centerpiece, or even a vegetarian main when paired with greens or roasted vegetables.

Ingredients

• 1 cup whole milk

• 1 cup water

• ¾ cup yellow cornmeal (fine or medium grind)

• 2 tablespoons butter, plus more for greasing the dish

• 1 teaspoon salt

• 1 teaspoon sugar (optional, but traditional)

• 3 large eggs, separated

• ½ cup whole milk or heavy cream

• Optional additions:

  • ½ cup shredded sharp cheddar cheese

  • 2 tablespoons chopped fresh chives or green onions

  • A pinch of cayenne or black pepper

Instructions

1. Preheat and prepare the dish
   Preheat your oven to 375°F (190°C). Generously butter a 1½- to 2-quart baking dish and set it aside.

2. Cook the cornmeal base
   In a medium saucepan, bring the 1 cup milk and 1 cup water to a gentle boil over medium heat. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 5–7 minutes, stirring frequently, until the mixture thickens to a smooth, porridge-like consistency.

3. Season and enrich
   Remove the saucepan from the heat and stir in the butter, salt, and sugar (if using). The butter should melt completely into the warm cornmeal mixture. Let the mixture cool slightly for about 5 minutes—this step is important so the eggs don’t scramble when added.

4. Add egg yolks and milk
   Whisk the egg yolks into the cornmeal mixture one at a time. Stir in the additional ½ cup of milk or cream. At this point, you can fold in cheese, herbs, or spices if you’re using them.

5. Whip the egg whites
   In a clean bowl, beat the egg whites until they form soft peaks. They should be fluffy and hold their shape but still look glossy, not dry.

6. Fold gently
   Using a spatula, gently fold the whipped egg whites into the cornmeal mixture in two additions. Take care not to deflate them—this is what gives spoonbread its light, soufflé-like texture.

7. Bake
   Pour the mixture into the prepared baking dish and smooth the top lightly. Bake for 35–45 minutes, or until the spoonbread is puffed, lightly golden on top, and just set in the center. A slight jiggle is normal; it will firm up as it cools.

8. Serve warm
   Let the spoonbread rest for about 5 minutes before serving. Scoop it with a large spoon rather than cutting it into slices.

Serving Notes

Spoonbread is best served warm and fresh from the oven. It pairs beautifully with roast chicken, ham, barbecue, or sautéed greens. For brunch, serve it alongside eggs, fruit, or smoked salmon. Leftovers can be reheated gently, though the texture is at its peak on the first day.