Classic Southern Spoon Bread with Separated Eggs
Submitted by jdscammon
Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.
YIELD
1 loafPREP
20 minCOOK
50 minREADY
1 hrsThis is spoon bread the way Southern grandmothers made it, with egg whites beaten stiff and folded in for maximum fluff.
The cornmeal scalds in hot milk until it’s smooth as silk, then gets enriched with butter and egg yolks before those airy whites go in.
It bakes up puffy and golden, soft enough to eat with a spoon, which is exactly how it earned its name.
Pro Tips
- Beat egg whites until stiff peaks form for lightest, most risen texture
- Fold whites in gently to preserve air bubbles, don’t stir vigorously
- Serve immediately while puffed, it deflates as it cools like a soufflé
- Pass extra butter at the table, spoon bread soaks it up beautifully
Ingredients
Directions
Scald milk in double boiler, add corn meal, gradually, and cook 5 minutes, stirring to make very smooth.
Cool slightly and add butter, sugar and salt.
Add egg yolks, then fold in egg whites. Bake in greased baking dish in moderate oven about 45 minutes.
Serve hot from dish in which it was baked with plenty of butter.
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