- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 480 ml
- 50 g
- 1 tsp
- 1 tsp
- 1 tbsp
Process
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Preheat oven to 190°C. Grease a 23 cm cast-iron skillet or 1.5 L baking dish with butter.
In a medium saucepan, bring 360 ml of the whole milk to a simmer over medium heat. Slowly whisk in the cornmeal and salt. Cook, stirring constantly, until thickened, about 3–4 minutes. Remove from heat.
Stir in the unsalted butter until melted. Let the mixture cool slightly, then whisk in the egg yolks one at a time. Stir in the baking powder and optional sugar.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the cornmeal mixture in three additions, along with the remaining 120 ml whole milk, until just combined. Do not overmix.
Pour the batter into the prepared skillet. Bake for 30–35 minutes, until puffed and golden brown on top and a knife inserted in the center comes out clean.
Serve immediately with a spoon, as it deflates as it cools.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing after folding in the egg whites, which deflates the batter and makes the spoonbread dense. Fold gently until just combined.
- Spoonbread is done when the center is set and a knife inserted comes out clean. It will be puffy and golden. Do not underbake, or it will be mushy.
- Using a cast-iron skillet gives the best crust. If you don't have one, a glass or ceramic baking dish works, but the edges won't be as crispy.
- Let the cooked cornmeal cool slightly before adding egg yolks to prevent them from scrambling.
Substitutions
- whole milk→unsweetened oat milk or almond milk for dairy-free
- unsalted butter→coconut oil or vegan butter for dairy-free
- cornmeal→fine polenta or grits (adjust liquid if needed)
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 160°C oven for 10-15 minutes, or until warmed through. Do not microwave, as it becomes rubbery. Spoonbread does not freeze well.
FAQ
The questions we get asked most
Why did my spoonbread turn out dense and heavy?
Overmixing after folding in the egg whites is the usual culprit. Fold gently until just combined. Also, make sure your baking powder is fresh and that you beat the egg whites to stiff peaks.
Can I make spoonbread ahead of time?
Spoonbread is best served immediately, but you can prepare the cornmeal base up to 2 days ahead and refrigerate it. Bring to room temperature, then fold in the egg whites and milk just before baking.
How do I know when spoonbread is done?
It is done when the top is golden brown and puffed, and a knife inserted in the center comes out clean. The center should be set but still soft. If it jiggles, bake for 5 more minutes.
Can I use a different type of cornmeal?
Medium-grind cornmeal is ideal. Coarse polenta will make it gritty; fine cornmeal or corn flour will make it smoother but less traditional. Adjust liquid if needed.
Why is my spoonbread dry?
Overbaking is the main cause. Check at the earliest time and remove as soon as the center is set. Also, measure the cornmeal accurately; too much will dry it out.
Can I add cheese or herbs to spoonbread?
Yes, you can fold in 100 g of shredded cheddar or 2 tablespoons of chopped fresh herbs like chives or thyme after adding the egg yolks. Adjust salt accordingly.
Is spoonbread gluten-free?
This recipe is gluten-free as written, as it uses cornmeal and no wheat flour. However, check that your cornmeal and baking powder are certified gluten-free if you have celiac disease.
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