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Side Dish Sunday: Old Fashioned Spoon Bread

This week: Old Fashioned Spoon Bread


  • 1 cup white cornmeal
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup cold milk
  • 2 large eggs, well beaten
  • 2 tablespoons melted butter
In a large saucepan, combine cornmeal with 2 cups of water; add 1 teaspoon of salt. Bring mixture to a boil then lower the heat; cook, stirring constantly, for 5 minutes. The mixture will be very stiff.

Remove from heat and slowly stir in 1 cup of cold milk. Stir in the beaten eggs and melted butter.

Preheat oven to 400° and heat a greased 1 1/2 to 2-quart baking dish or 8-inch square baking dish.

Pour the well blended batter into the hot baking dish; bake for about 40 minutes, or until firm in the middle and nicely browned. Serve hot, straight from the baking dish.

This quantity provides 4 to 6 small servings; for more, double the recipe.
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