Southern Spoon Bread

Southern spoon bread is similar to cornbread, but it’s more custard-like in texture. In fact, it’s so soft that it’s served with a spoon. It is thought to have originated with Native Americans, and was called “owendaw” in earlier recipe collections and cookbooks, and hominy (grits) was a common ingredient. The Carolina Housewife cookbook (1851) has a recipe for owendaw made with hominy grits, butter, eggs, cornmeal, and milk.

Southern Spoon Bread

Diana

Enjoy the creamy goodness of Southern spoon bread. This traditional dish is soft, custard-like, and served with a spoon.

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Servings 8 servings

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Course Bread

Cuisine Southern

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Ingredients

  

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• 1 cup water
• 1 teaspoon salt
• 1 cup white cornmeal
• 1 cup boiling water
• 2 tablespoons unsalted butter
• 1 teaspoon vinegar
• 1 3/4 cups milk
• 2 eggs, beaten
• 1 teaspoon baking soda

Instructions

• Heat the oven to 375 F.
• Bring 1 cup of water to a boil in a medium saucepan.
• Combine salt and cornmeal. Add slowly to the boiling water, stirring constantly to prevent lumps. Add the butter and stir to blend. Remove the pan from the heat; transfer to a mixing bowl and let it cool to lukewarm.
• Combine vinegar and milk and let it stand for 5 minutes.
• Add 1 1/2 cup of milk mixture to cornmeal mixture; blend well.
• Add eggs and stir to blend.
• Dissolve the baking soda in the remaining 1/2 cup of the milk mixture and then add it to the cornmeal mixture; stir until well blended.
• Pour the batter into a greased 1 1/2-quart casserole. Bake at for about 30 minutes.
• Serve immediately with a spoon.

Keyword spoon bread

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