Skip to main content
Epicurious
Cookbooks

Old-Time Spoon Bread

Recipe information

  • Yield

    serves 4-6

Ingredients

1 1/2 cups water
1 teaspoon salt
1 cup cornmeal
3 tablespoons butter
2 eggs, separated
1 cup milk

Preparation

  1. Preheat the oven to 350 degrees. Bring the water to a boil and add the salt. Stir in the cornmeal and butter, then the egg yolks. Gradually stir in the milk. Beat the egg whites until stiff. Fold the egg whites into the cornmeal mixture. Pour the batter into a greased 2-quart casserole. Bake for 30 to 45 minutes, or until golden brown. Serve hot with gravy or butter.

Paula Deen's Kitchen Classics
TagsCornbreadBreadCornmealFlourSideDinner5 Ingredients or FewerBakingCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.