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
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.