Best 6 Baked Spoon Bread Recipes

BAKED SPOON BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
• Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
• Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
• Bake in the preheated oven until golden and puffed, about 35 minutes.

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

CORN SPOON BREAD

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

SPOON BREAD

Steps:

• Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

SPOON BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
• Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
• Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

SPOON BREAD: A SOUTHERN CLASSIC

Steps:

• Begin the corn spoon bread recipe by preheating your oven to 350°F.
• Prepare your cast iron skillet by thoroughly greasing your pan with butter. (We suggest a 10-inch skillet for this cast iron recipe.)
• Pour your cornmeal into a large mixing bowl and add in a teaspoon of salt.
• Slowly pour in 1 cup of boiling water into the cornmeal, whisking the mixture as you go.
• Keep whisking until the cornmeal is smooth and free of any lumps.
• Add in your melted butter and allow the mixture to cool down before continuing.
• When it's cool enough, pour in the milk and whisk it into the mixture.
• Crack your two large eggs into a separate bowl, and whisk them.
• Once whisked, whisk the eggs again into the cornmeal mixture and add the baking powder.
• Pour your batter into the cast iron skillet, then place it in the center of the preheated oven for 35 min.
• Remove the spoon bread when it's a golden brown color and serve hot!