Southern Spoon Bread Recipe | Kosher Cooking – American Judaica

Southern Spoon Bread

Growing up in the South, spoon bread was one of those special dishes that everyone looked forward to.  Appropriate year-round, it goes with just about anything but is best served hot and straight from the oven.  This recipe contains milk and I have yet to find a suitable non-dairy alternative, so if you keep kosher, you'll want to serve this with pareve and non-meat dishes.


  • 4 cups 2% milk
  • 1 cup cornmeal
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons butter
  • 3 eggs, separated

Yield: 8 servings.


Preheat oven to 350°.  In a small bowl, combine the cornmeal, sugar, salt and 1 cup of the milk until smooth.  Heat the remaining 3 cups of milk over medium heat until bubbles form around sides of the saucepan.  Whisk the cornmeal mixture into the hot milk and cook, stirring continuously, until the mixture comes to a boil.  Reduce heat and simmer for 5 minutes, stirring constantly. Remove from the heat and stir in the baking powder and butter until mixed thoroughly.  

In a small bowl, beat the egg yolks and stir in a small amount of the hot cornmeal mixture.  Pour all of this into the saucepan with the rest of the mixture and stir thoroughly. In a small bowl, beat egg whites until stiff peaks form.  Slowly and carefully fold the egg whites into the cornmeal mixture and stir until blended. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

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