Traditional Appalachian Spoon Bread recipe

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Ingredients

2 ¾ cups milk
1 cup white cornmeal
2 tablespoons butter, softened
1 teaspoon salt
4 large eggs, separated
1 tablespoon white sugar
½ teaspoon cream of tartar
⅛ teaspoon cream of tartar
1 pinch salt

Nutrition Info

220 calories
carbohydrate: 23.4 g
cholesterol: 143.1 mg
fat: 10.1 g
fiber: 1.5 g
protein: 9.6 g
saturatedFat: 5 g
servingSize: -
sodium: 514.6 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.

  2. Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.

  3. Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth, stir into cornmeal mixture.

  4. Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy, pour into prepared Dutch oven.

  5. Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.

Recipe Yield

6 servings

Recipe Note

Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!

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