Southern Spoon Bread

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Appears in Cook's Illustrated November/December 1996

For light, tender spoon bread, choose finely ground cornmeal and use beaten egg whites instead of baking powder for lift.

SERVES 6 to 8

TIME 1¼ hours

WHY THIS RECIPE WORKS

Spoon bread recipes call for whisking cornmeal into a simmering liquid before stirring in eggs and butter and baking. Ideally, spoon bread should be light as air, with a tender, rich crumb, but this can be difficult to achieve. The act of s...

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