Colonial Spoon Bread
Colonial Spoon Bread is a comforting Southern dish with a perfect balance between pudding and cornbread, ideal for any gathering or meal.
Ingredients
Main Ingredients
- 1 cup cornmeal
- 4 cups milk Can substitute with plant-based milk.
- 4 large eggs Should be at room temperature.
- ¼ cup butter, melted Can substitute with coconut oil or vegan butter.
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ cup sugar Can substitute with honey or maple syrup.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C).
Cook the Base
- In a medium saucepan, bring the milk to a gentle simmer over medium heat, stirring occasionally.
- Once simmering, slowly whisk in the cornmeal until it thickens to a pudding-like consistency, then remove from heat.
Combine Ingredients
- Stir in the melted butter into the cornmeal mixture and allow to cool for about 5 minutes.
- In a separate bowl, beat the eggs until fully combined and then slowly add them to the cooled cornmeal mixture, stirring continuously.
- Add salt, baking powder, and sugar, and mix until smooth.
Bake
- Grease a baking dish and pour in the batter, ensuring it fills only three-quarters full.
- Bake in the preheated oven for 30-40 minutes until golden brown and a toothpick inserted comes out clean.
Cool and Serve
- Allow the spoon bread to cool for about 10 minutes before scooping and serving.
Notes
Store leftovers in an airtight container for 3-4 days or freeze for up to three months. Reheat in the oven or microwave when ready to serve.