Democracy Dies in Darknessclock55 minscourseSideStart CookingComment on this storyAdd to your saved recipesBy Kristen Hartke

Spoonbread is a classic Southern side dish, but don't confuse it with cornbread — it's more like a fluffy cornmeal-based soufflé. This was a favorite recipe from cookbook authors Norma Jean and Carole Darden's grandmother, and it’s a perfect alternative to mashed potatoes or rice.

Storage: The spoonbread is best eaten warm, right after it’s made. It does not keep well.

Adapted from “Spoonbread and Strawberry Wine” by Norma Jean Darden and Carole Darden (Doubleday, 1978).

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Ingredients

measuring cup

Servings: 8 (makes one 8-inch spoonbread)

Directions

Time Icon Active: 10 mins| Total: 55 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 375 degrees. Grease an 8-inch square pan with butter.

  • Step 2

    In a large bowl, pour in the boiling water. Slowly whisk in the cornmeal until thick and smooth – if any clumps form, use the whisk to break them up. Add the butter and salt, stirring until the butter melts and is well incorporated. Let the batter cool to lukewarm, then whisk in the eggs and milk. Beat until well combined and aerated, about 2 minutes; the batter will be loose.

  • Step 3

    Pour the batter into the prepared pan and bake for about 45 minutes, or until the top is golden brown and the spoonbread starts to pull away from the sides of the pan.

  • Step 4

    Let sit for 5 minutes, then serve hot, with more butter on the side.

    • Notes

    You can also grease the pan with nonstick cooking spray.

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    Nutritional Facts

    Per serving

    • Calories

      138

    • Fat

      8 g

    • Saturated Fat

      4 g

    • Carbohydrates

      13 g

    • Sodium

      343 mg

    • Cholesterol

      86 mg

    • Protein

      4 g

    • Fiber

      3 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Spoonbread and Strawberry Wine” by Norma Jean Darden and Carole Darden (Doubleday, 1978).

    Tested by Olga Massov.

    Published February 23, 2024

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