Colonial Spoon Bread

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Golden, fluffy, and deeply comforting, Colonial Spoon Bread is a true Southern classic with roots that stretch back to early American kitchens. Unlike traditional cornbread, this spoon bread is soft, custard-like, and rich—almost like a savory pudding. It bakes up with a lightly crisp top and a moist, tender interior, begging to be scooped out with a large spoon and served piping hot.

It’s a humble yet soul-satisfying dish that perfectly bridges the line between bread and side dish. Whether you serve it alongside a hearty stew, a holiday turkey, or simply enjoy it on its own with a dab of butter, Colonial Spoon Bread offers warmth, history, and flavor in every bite. The subtle corn flavor and soft texture make it a crowd-pleaser for any table.

Why You’ll Love This Colonial Spoon Bread

Colonial Spoon Bread delivers comfort food at its best. It’s incredibly easy to make, using basic pantry ingredients, yet the result feels rustic and special. The custardy texture makes it stand apart from regular cornbread, offering a softer, more luxurious experience. Whether for brunch, dinner, or a holiday spread, this versatile dish adds a warm, golden touch to any meal.

Preparation Phase & Tools to Use

To make Colonial Spoon Bread, you’ll need a few essential tools that ensure smooth preparation and a perfectly baked result:

• Cast Iron Skillet: The key to that beautifully golden crust. Cast iron retains and distributes heat evenly.
• Mixing Bowls: For separating and whisking your wet and dry ingredients.
• Whisk and Spoon: A whisk to blend the batter and a wooden spoon for folding in ingredients.
• Measuring Cups and Spoons: For accurate ingredient portions, which are vital for the bread’s texture.
• Oven Mitts: Safety first—your skillet will be hot.

Each tool plays an important role in achieving the right texture and flavor—especially the skillet, which gives the dish its signature crispy edges.

Preparation Tips

Start by preheating your oven and your skillet at the same time—this helps give the spoon bread a quick, even rise once it hits the hot pan. Make sure not to overmix the batter; it should be smooth but not overworked, to maintain that light and fluffy texture. Separate your eggs and whip the egg whites to soft peaks before folding them in gently. This step is crucial for giving the spoon bread its lift and airy finish. Lastly, serve it hot from the oven, when it’s at its softest and most inviting.

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Ingredients for this Colonial Spoon Bread

• 1 cup yellow cornmeal (preferably stone-ground)
• 2 cups whole milk
• 1 cup boiling water
• 3 large eggs, separated
• 2 tablespoons unsalted butter, melted (plus more for greasing the skillet)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon sugar (optional, for a hint of sweetness)

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Step 1: Preheat the Oven and Skillet

Place your cast iron skillet in the oven and preheat to 375°F (190°C). A hot skillet helps form the crisp golden crust that’s a hallmark of spoon bread.

Step 2: Combine Cornmeal and Water

In a medium mixing bowl, whisk the cornmeal with the boiling water until smooth. This helps to soften the cornmeal and reduce any grittiness.

Step 3: Warm the Milk

In a small saucepan, gently warm the milk until it’s hot but not boiling. Gradually stir it into the cornmeal mixture. Stir constantly to prevent clumps and to form a smooth batter.

Step 4: Add Yolks, Butter, and Seasoning

Separate the eggs. Add the egg yolks, melted butter, salt, baking powder, and sugar (if using) to the cornmeal mixture. Stir until everything is evenly combined.

Step 5: Whip the Egg Whites

In a separate clean bowl, beat the egg whites until soft peaks form. This step is essential to get that light, airy texture spoon bread is known for.

Step 6: Fold in the Egg Whites

Gently fold the whipped egg whites into the cornmeal mixture using a spatula. Do not overmix; fold just until no white streaks remain.

Step 7: Bake

Carefully remove the preheated skillet from the oven. Add a pat of butter to coat the bottom and sides if desired. Pour the batter into the hot skillet and smooth the top. Bake for 30-35 minutes or until the top is golden brown and a knife inserted into the center comes out clean.

Step 8: Serve Warm

Spoon bread is best served hot from the oven, spooned directly from the skillet. Enjoy it plain or with a pat of butter, a drizzle of honey, or as a savory side to your favorite main dish.

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Notes

Colonial Spoon Bread is best enjoyed fresh out of the oven when it’s still soft and steaming. Its light, soufflé-like texture comes from whipped egg whites, so avoid skipping that step. This dish is extremely versatile—leave out the sugar for a more savory side or add a sprinkle of herbs or cheese for a gourmet twist. It pairs beautifully with everything from roasted meats to vegetable soups.

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Watch Out for These Mistakes While Cooking

• Skipping the skillet preheat: This step is crucial for developing that golden, crisp base.
• Using cold milk: Warm milk helps integrate the mixture and prevents curdling.
• Overbeating the egg whites: Stiff peaks make folding difficult and can deflate the mixture.
• Overmixing after adding egg whites: This removes the air you just whipped in.
• Letting the batter sit too long: Spoon bread should be baked immediately after mixing to preserve its airy rise.

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Storage Instructions

If you have leftovers, let the spoon bread cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 300°F (150°C) oven covered with foil until heated through. Avoid microwaving for too long, as it can make the texture rubbery. While it’s best fresh, you can freeze portions by wrapping them in foil and placing in a freezer-safe bag for up to one month.

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Estimated Nutrition

Serving Size: 1 scoop (1/8 of skillet)

• Calories: 170
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 300mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 5g

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Frequently Asked Questions

What makes spoon bread different from cornbread?

Spoon bread has a custard-like, fluffy texture thanks to the whipped egg whites, whereas cornbread is firmer and sliceable.

Can I make this dish gluten-free?

Yes! Cornmeal is naturally gluten-free. Just ensure all your other ingredients (like baking powder) are certified gluten-free.

Can I use a baking dish instead of a cast iron skillet?

You can, but the crust won’t be as crisp. A ceramic or glass dish works fine; just preheat it as you would a skillet.

Is it okay to skip separating the eggs?

You can, but the texture won’t be as airy. The whipped whites are what give spoon bread its signature lift.

What can I serve with spoon bread?

It pairs well with roasted meats, stews, fried chicken, sautéed greens, or even chili.

How do I know it’s done baking?

The top will be golden and slightly puffed. A knife inserted in the center should come out mostly clean.

Can I add cheese or herbs?

Absolutely! Fold in sharp cheddar, chives, thyme, or even jalapeños for extra flavor.

Does spoon bread taste sweet?

Not usually. It has a mild corn flavor. You can add a tablespoon of sugar if you like a touch of sweetness, but it’s traditionally savory.

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Conclusion

Colonial Spoon Bread brings history and comfort to your kitchen in one golden, pillowy scoop. Whether you’re serving it at a holiday table or a casual Sunday dinner, its delicate texture and rich corn flavor make it a timeless side dish. Easy to prepare, endlessly customizable, and always satisfying—this Southern classic deserves a spot in your recipe rotation.

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