Skip to main content
Epicurious
Cookbooks

Old-Time Spoon Bread

Recipe information

  • Yield

    serves 4-6

Ingredients

1 1/2 cups water
1 teaspoon salt
1 cup cornmeal
3 tablespoons butter
2 eggs, separated
1 cup milk

Preparation

  1. Preheat the oven to 350 degrees. Bring the water to a boil and add the salt. Stir in the cornmeal and butter, then the egg yolks. Gradually stir in the milk. Beat the egg whites until stiff. Fold the egg whites into the cornmeal mixture. Pour the batter into a greased 2-quart casserole. Bake for 30 to 45 minutes, or until golden brown. Serve hot with gravy or butter.

Paula Deen's Kitchen Classics
TagsCornbreadBreadCornmealFlourSideDinner5 Ingredients or FewerBakingCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.