Spoon Bread

Preparation info

  • Yields


    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Spoon bread is the most regal of all the cornmeal dishes and is part of many formal southern dinners. Its slight sweetness pairs well with pork and grilled game.


  • tablespoons (23 g) butter and 2 tablespoons cornmeal
  • ½ cup (61 g) flour
  • 1 cup (235 ml) yellow cornmeal
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon (15 g) butter
  • cups (295 ml) boiling water
  • 2 eggs, separated
  • 1 cup (235 ml) buttermilk
  • 1 teaspoon baking soda


    Preheat oven to 325°F (163°C). Butter the soufflé dish with the tablespoons of butter and thoroughly coat the inside with the 2 tablespoons of cornmeal.

    Combine the flour, cornmeal, salt, and sugar and sift into a mixing bowl. Add the butter to the boiling water and when melted, slowly pour into the meal mixture, stirring constantly. Allow to cool slightly and add the two egg yolks, well beaten. Beat the egg whites until stiff. Add the buttermilk and soda to the cornmeal batter and quickly fold in the egg whites. Pour into the soufflé dish and bake on middle rack of preheated oven for approximately 45 minutes. When done, the top should be brown, but the center should be slightly soft.