Colonial Spoon Bread

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Colonial Spoon Bread is a golden, pillowy-soft dish that bridges the gap between cornbread and soufflé. Baked until gloriously puffed and slightly crisp around the edges, it melts on the tongue with a warm, buttery richness. This old-fashioned Southern comfort food brings nostalgia to the table, with its roots tracing back to early American colonial kitchens where cornmeal was a staple.

Unlike traditional cornbread, spoon bread is served straight from the baking dish with a large spoon, which is how it got its name. Its soft, custard-like texture makes it the perfect side dish for hearty meals like roast chicken, barbecue, or even a cozy bowl of chili. Whether you’re making it for a holiday feast or a comforting weeknight dinner, Colonial Spoon Bread is the kind of recipe that never goes out of style.

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Why You’ll Love This Colonial Spoon Bread

• It’s irresistibly fluffy, almost like a savory pudding.
• A crowd-pleaser that pairs beautifully with almost any meal.
• Uses pantry-friendly ingredients.
• A taste of culinary history in every bite.
• Naturally gluten-free (with cornmeal as the base).

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Preparation Phase & Tools to Use

To make Colonial Spoon Bread, you’ll need a few essential tools to achieve the right texture and consistency:

• Heavy-bottomed saucepan: Crucial for cooking the cornmeal mixture evenly without scorching.
• Whisk: Helps prevent lumps when stirring in the cornmeal and eggs.
• Mixing bowls: Needed for separating and whisking eggs.
• Electric hand mixer or stand mixer (optional): For whipping egg whites until soft peaks form, creating that signature fluffiness.
• Baking dish or cast iron skillet: Ensures even baking and a crispy golden edge.

Using the right tools here really matters. The saucepan keeps your base lump-free, while whipping egg whites gives the spoon bread its lift.

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Preparation Tips

Take the time to temper your eggs before combining them with the hot cornmeal mixture—this prevents curdling. Make sure your egg whites are beaten to soft peaks for that signature spoon bread rise. Use fine or medium-grind cornmeal for a smooth texture. If baking in a cast iron skillet, preheat it in the oven to help the bread set instantly on contact, creating that golden crust. Lastly, serve the spoon bread immediately after baking for the fluffiest experience.

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Ingredients for this Colonial Spoon Bread

• 2 cups whole milk
• 1 cup yellow cornmeal (fine or medium grind)
• 1 tablespoon unsalted butter (plus more for greasing)
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for slight sweetness)
• 1/2 teaspoon baking powder
• 3 large eggs, separated
• 1/2 cup sour cream or buttermilk (for creaminess)
• 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

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Step 1: Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Generously butter a 1.5 to 2-quart baking dish or a medium-sized cast iron skillet. If using cast iron, place it in the oven to preheat—this creates a deliciously crisp bottom.

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Step 2: Cook the Cornmeal Base

In a medium saucepan, heat the milk over medium heat until steaming but not boiling. Gradually whisk in the cornmeal to prevent lumps. Stir continuously until the mixture thickens to a porridge-like consistency, about 5–7 minutes. Remove from heat.

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Step 3: Add Butter, Salt, Sugar, and Baking Powder

Stir the butter, salt, and optional sugar into the hot cornmeal mixture. Let it cool slightly before adding the baking powder and the egg yolks, mixing well after each addition. Incorporate the sour cream or buttermilk for extra moisture and tang.

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Step 4: Whip the Egg Whites

In a clean bowl, beat the egg whites (with cream of tartar, if using) until soft peaks form. This step is key to giving your spoon bread its airy texture.

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Step 5: Fold Egg Whites into Cornmeal Mixture

Gently fold one-third of the beaten egg whites into the cornmeal base to lighten it, then carefully fold in the remaining whites. Use a spatula and avoid overmixing to retain the fluffiness.

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Step 6: Bake

Pour the mixture into the prepared baking dish or skillet. Bake for 30–35 minutes, or until the top is golden brown and the center is set but still soft. A toothpick inserted in the center should come out with just a few moist crumbs.

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Step 7: Serve Immediately

Spoon bread is best served hot, straight from the oven. Use a large spoon to scoop servings directly from the dish. Enjoy it as a side with butter, honey, or alongside savory mains like roasted meats or beans.

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Notes

Colonial Spoon Bread is all about texture—smooth, creamy, and just airy enough. For best results, use fresh eggs and high-quality cornmeal. If you prefer a slightly tangier flavor, go with buttermilk instead of sour cream. This dish can easily be adapted with add-ins like shredded cheese, sautéed onions, or chopped herbs to give it a savory twist. It’s a versatile base for both traditional and creative spins.

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Watch Out for These Mistakes While Cooking

• Skipping the tempering step: Adding egg yolks to a hot mixture without tempering can lead to curdling.
• Under-whipping egg whites: Soft peaks are essential for the spoon bread’s rise. Too soft and the structure won’t hold.
• Over-folding the egg whites: Stirring too aggressively can deflate the mixture, resulting in a dense texture.
• Using coarse cornmeal: It can make the final dish gritty. Stick with fine or medium grind.
• Serving too late: Spoon bread should be enjoyed straight from the oven. Waiting too long will cause it to deflate.

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Storage Instructions

Spoon bread is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through. Avoid microwaving, as it may alter the texture. While freezing isn’t recommended due to the custard-like structure, you can prep the cornmeal base in advance and fold in whipped egg whites just before baking.

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Estimated Nutrition

Per Serving (based on 6 servings):

• Calories: 180 kcal
• Protein: 6 g
• Carbohydrates: 22 g
• Fat: 8 g
• Saturated Fat: 4 g
• Cholesterol: 100 mg
• Sodium: 320 mg
• Sugar: 3 g
• Fiber: 1 g

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Frequently Asked Questions

What’s the difference between spoon bread and cornbread?

Spoon bread is much softer, almost like a soufflé or savory pudding, while cornbread is firm and sliceable.

Can I make this dish ahead of time?

You can prepare the cornmeal base a few hours ahead. However, for best texture, fold in the whipped egg whites and bake just before serving.

Can I use a milk alternative?

Yes, but full-fat options like oat milk or almond milk with added fat work best for maintaining creaminess.

How do I know when the spoon bread is done?

The top should be golden brown and the center should jiggle slightly but not be liquid. A toothpick should come out with moist crumbs.

Is spoon bread gluten-free?

Yes, as long as you use certified gluten-free cornmeal.

Can I add cheese or herbs?

Absolutely. Cheddar, Parmesan, green onions, or thyme make great additions to the base mixture.

What should I serve with spoon bread?

It’s great with roast chicken, stews, grilled meats, or even a hearty chili.

Why did my spoon bread deflate?

This is normal to some extent, but overmixing the egg whites or letting it sit too long before serving can cause excess deflation.

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Conclusion

Colonial Spoon Bread is a warm, rustic dish that brings both comfort and history to your table. With its soft, souffle-like texture and golden crust, it’s a satisfying side that complements any meal. Mastering the simple steps of this recipe ensures a light, fluffy result every time—whether you serve it plain or dress it up with flavorful additions. Make it once, and you’ll understand why it’s stood the test of time.

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