Cornmeal Spoon Bread – Light & Delicious

Looking for a new twist on traditional cornbread? Try this delicious cornmeal spoon bread recipe. It’s the perfect side dish for any meal.

When you think of cornmeal bread or cornsticks, the first thing that pops into my mind is a cast iron skillet with great bread that you can slice and enjoy with whipped butter and honey. Not here.

Cornmeal Spoon BreadPhoto byGiangi's Kitchen - Giangi Townsend

This light spoon bread is versatile and fun to make. The egg whites gently folded into the batter give it a light, uplifting texture.

This Cornmeal Spoon Bread is soft, fluffy, and prepared in a souffle mold.

Please wait until it cools off to dig in, although the temptation is there as it looks and smells delicious. Falling is normal. However, it will not compromise the great flavor.

This spoon bread is more like a souffle and enjoyed with a spoon.

If you have not tried this delicious cornmeal spoon bread, you should. It’s classic and only uses a few staple ingredients.

No matter what time of year it is this spoonbread comes in handy. Thinking ahead of the holiday rush, mark this recipe for later.

What is cornmeal spoon bread?

A classic Southern spoon bread is a savory cornmeal-based souffle-like dish that is a cross between a pudding and cornbread.

Cornmeal is simmered in milk with egg yolks, sugar, and melted butter. Fold in the beaten egg white to give it that light and airy texture, and bake to a perfect crunchy crust.

The perfect afternoon dessert needs maple syrup, and your palate is in heaven.

Ingredients needed to make this recipe

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Whole milk – is traditional with this recipe and gives it a rich texture to it.

Yellow cornmeal flour – The star of this recipe.

Salt – seasoning

Large eggs – bring them to room temperature before using.

Cream of Tartare powder – helps the egg white solidify and stay firm, creating this dish’s airiness.

Cornmeal Spoon BreadPhoto byGiangi's Kitchen - Giangi Townsend

Baking tips and step-by-step instructions to make this excellent cornmeal bread

As with all my recipes, please gather all the ingredients prior to start cooking. Here is even more important as you will be cooking with milk. And as you know, milk will boil oever at once with no warnings.

Star by preheating your oven to 400 degrees F.

• Ensure the souffle dish,the or round pan with high borders, is well-buttered. Set aside.
• In a heavy bottom saucepan, bring your milk to just below the boil point.
• Slowly whisk in the cornmeal mixture to ensure no lumps are formed. Constantly stir as air pockets can happen and the cornmeal can splatter out and burn you. This step is important as it will prevent from clumps to form as well as burning teh bottom of your cornmeal.

While your cooked cornmeal is cooling off, prepare the following ingredients

• Separate your egg yolks from the white and set aside.
• Whisk the softened butter with salt and sugar. Add each egg yolk separately and beat well after one of them.
• Meanwhile in a very clean mixing bowl beat the egg whilte with the cream of tartare to soft glossy mounds.
• Gently fold in the egg whites. This process is essential as it will bring the airy consistency that you are looking for in the bread.
• Pour it into your your souffle dish, smooth the surface of the batter and place in the hot oven.

As all oven are different, the baking guidelines are just a guideline. Your cornmeal spoon bread will have to have a golden brown top and be nicely puffed up.

Storing and Reheating

Once your cornmeal bread is cooled off to room temperature, cover your leftovers with plastic wrap and store it in the refrigerator. It will save for a couple of days.

You can also use an airtight glass container.

For a quick reheat, use your microwave or oven until hot. We love it at room temperature.

Pro Tips

• Cooking with milk can be challanging has it tend to boil over faster than you think. Alwasy keep a keen eye over your pan.
• Cornmeal flour mixture will clump once coming in contact with any liquid. To eliminate that always whisk while adding the cornmeal to your milk. Or better yet, do it slowly in batches.
• If clumps occur, use the back of your wooden spoon to press them down and blend them with the milk.
• To test if the egg white are well beaten, move the bowl from one side to the other and the egg white will not move around in your bowl. Also do not overbeat.
• Folding egg whites is done in steps. Start with a thrid of your egg white. Gently, and I cannot stress enough, the gentle part, moving the whites into the mixture slowly and going from up to down movement.

Cornmeal Spoon BreadPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make this Cornmeal Spoon Bread

• 5 tablespoons unsalted butter
• 4 cups milk
• 1 cup yellow cornmeal,
• 1 teaspoon salt
• 1 tablespoon sugar
• 4 eggs, separated
• ⅛ teaspoon cream of tartare,

Instructions

• Preheat oven to 400F.
• Butter a 1 ½ quart souffle dish with 2 tablespoons of butter.
• In a large saucepan, bring the milk to just below a boil. Slowly whisk in the cornmeal and bring to a boil again. Lower the heat to medium and constantly whisk the mixture until it thickens and begins to pull away from the sides of the saucepan, about 6 to 7 minutes. Remove from the heat and transfer to a large mixing bowl. Let it cool off for 10 minutes.
• Whisk in the 3 tablespoons butter, salt, and sugar. Beat in the egg yolks until well blended.
• In a clean large mixing bowl, beat the egg whites and cream of tartar to soft glossy mounds.
• Stir in one-third of the beaten egg whites into the cornmeal mixture to lighten. Gently fold in the remaining egg whites and slowly pour the mixture into the souffle dish.
• Bake for 30 minutes or until puffed and golden brown, Cool 10 minutes before serving.

If you enjoy this Cornmeal Spoon Bread recipe, you may want to try my other recipes.

Ham and Cheese Puff Pastry Nibbles

Gnocchi Alla Romana – Roman Semolina Gnocchi

Banana Bread with Cranberries and Chocolate

Baked Peached – A Quick & Easy Classic French Dessert

Poppy Seed Thumbprints Cookies – The Best Ever

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Meet Chef Giangi

Cornmeal Spoon BreadPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

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