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Spoonbread with Cornmeal & Grits
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Drew’s Creamy Southern Spoonbread Guide
Let me tell you something—I’ve eaten my fair share of spoonbread over the years, but nothing beats a fresh, warm batch straight from the oven. It’s creamy, rich, and packed with that down-home goodness that makes you close your eyes and savor every bite.
This recipe takes the traditional Southern spoonbread and gives it a little farmhouse flair, using Early Bird Pioneer White Cornmeal and Cali Gold Corn Grits for an unbeatable texture. Whether you’re new to baking or just looking for a foolproof recipe, I’ll walk you through every step to make sure you get that golden, custard-like perfection.
Spoonbread is a little different from cornbread—it’s softer, almost pudding-like, with a buttery finish that melts in your mouth.
And the best part? It pairs beautifully with just about anything, from roasted meats to fresh garden vegetables.
As the great Sean Brock once said:
“If you understand corn, you understand the South.”
And believe me, this dish is the South on a plate. Let’s get baking.
Ingredients for Spoonbread
Main Ingredients:
✔ 1 cup Early Bird Pioneer White Cornmeal or Cali Gold Cornmeal
✔ ¼ cup Early Bird Pioneer White Grits or Cali Gold Corn Grits
✔ 2 ½ cups water
✔ ¼ cup unsalted butter
✔ 1 cup half-and-half
✔ 1 teaspoon salt
✔ 3 large eggs, separated
✔ ½ cup shredded cheddar or parmesan cheese (optional)
Step-by-Step Instructions
Step 1: Cook the Cornmeal and Grits
In a medium saucepan over low heat, combine the cornmeal, grits, and water. Stir frequently to prevent lumps from forming. This step takes about 25-30 minutes, and the mixture should thicken into a smooth, creamy base.
Step 2: Add the Richness
Once the mixture is thick, stir in the butter, half-and-half, and salt. This will make the spoonbread velvety and rich. Keep stirring until everything is well combined.
Step 3: Prepare the Eggs
In a small bowl, beat the egg yolks until smooth. Slowly mix them into the warm cornmeal mixture. Be sure to stir quickly so the eggs blend in without scrambling.
Step 4: Whip the Egg Whites
In a separate mixing bowl, use an electric mixer to beat the egg whites until they form soft peaks—this means they hold their shape but still have a slight curve at the tip.
Step 5: Fold in the Egg Whites
Gently fold the beaten egg whites into the cornmeal mixture. This step is key! The air in the egg whites gives spoonbread its signature fluffy, custard-like texture.
Step 6: Bake to Perfection
Pour the batter into a lightly buttered 8-inch square baking dish. Bake in a preheated 375°F oven for about 30-40 minutes, until the top is golden brown and puffed up slightly.
Step 7: Serve and Enjoy
Spoonbread is best served warm, right out of the oven. Slather with a little butter and enjoy its creamy, airy goodness with your favorite meal.
Pro Tips for Perfect Spoonbread
✪ Don’t Rush the Cooking Process
Keep the heat low and stir constantly when cooking the cornmeal and grits to avoid lumps.
✪ Warm the Half-and-Half
For the smoothest blend, warm the half-and-half slightly before mixing it in.
✪ Egg Whites = The Secret to Fluffiness
Whip the egg whites properly and fold them in gently to keep the batter light and airy.
✪ Bake Immediately
Once the batter is ready, get it into the oven ASAP!
✪ Use Quality Cornmeal & Grits
For the best texture and flavor, use stone-milled cornmeal like Early Bird Pioneer White Cornmeal.
What to Expect & Serving Ideas
The moment you pull the spoonbread from the oven, you’ll notice its golden, slightly puffed-up top. It should have a delicate crispness around the edges but give way to a creamy, almost soufflé-like center.
Serving Suggestions
- Enjoy spoonbread warm with butter for the full effect.
- Pair it with roasted chicken, grilled vegetables, or barbecue for a true Southern meal.
- Add a drizzle of honey or maple syrup for a touch of sweetness.
- Reheat leftovers with a splash of cream to bring back its signature creaminess.
FAQs
What is the difference between cornbread and spoonbread?
Cornbread is firm and sliceable, while spoonbread is soft, creamy, and custardy—more like a soufflé or baked pudding. It’s light, airy, and you eat it with a spoon (hence the name!).
Why is my spoonbread too dense?
If your spoonbread turned out heavy, it’s likely because the egg whites weren’t whipped properly or were mixed in too aggressively. Make sure to fold them in gently to keep the batter light and fluffy.
Can I make spoonbread ahead of time?
Spoonbread is best served fresh, but you can prepare the base ahead and reheat it in the oven with a little butter or half-and-half to restore its creaminess.
Can I make spoonbread without eggs?
Eggs are essential for the fluffy, soufflé-like texture. However, you can experiment with egg substitutes like whipped aquafaba (chickpea water) or flax eggs, though the texture may be slightly denser.
What’s the best cornmeal to use for spoonbread?
For the best flavor and texture, use stone-ground cornmeal like Early Bird Pioneer White Cornmeal or Cali Gold Cornmeal. These retain the natural sweetness of the corn and provide a more authentic, rustic texture.
Bringing It All Together
Spoonbread isn’t just food—it’s a piece of Southern tradition, a warm hug in a baking dish. Now that you’ve got the perfect beginner-friendly recipe, it’s your turn to bake up a batch. Share your spoonbread creations on Instagram and tag #EarlyBirdFarm!
Early Bird Spoonbread with Cornmeal & Grits
Try this recipe for delicious spoonbread! Indulge your cravings with this one of a kind recipe.
Ingredients
- 1 cup Early Bird Pioneer White or Cali Gold Cornmeal
- 1/4 cup Early Bird Pioneer White or Cali Gold Grits
- 2 1/2 cups cups water
- 1/4 cup unsalted butter
- 1 cup half and half
- 1 tsp salt
- 3 large eggs (seperated)
- 1/2 cup shredded cheddar or parmesan cheese (optional)
Instructions
- In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 to 30 minutes.
- Beat in the butter, light cream, and salt.
- Beat the egg yolks in a small bowl then beat them into the cornmeal mixture.
- In a mixing bowl with an electric mixer, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the cornmeal mixture.
- Pour the batter into a lightly buttered 8-inch square baking pan; bake in a preheated 375 F oven for about 30 to 40 minutes, or until lightly browned and puffy.
- Serve the spoonbread immediately with butter.
Notes
Indulge in the rustic charm of Early Bird Spoonbread, a delightful Southern classic infused with wholesome goodness. This comforting dish elevates traditional spoonbread by marrying the hearty flavors of cornmeal and grits from the nearby local flour mill with the sweetness of freshly harvested local corn. The result is a velvety, custard-like texture that embraces the essence of whole grains. Elevate your breakfast or dinner table with this harmonious blend of tradition and locality, as each spoonful transports you to a simpler, more flavorful time.
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