Memmie's Spoon Bread

Spoon bread isn’t bread at all. It’s a custardy, souffleed cornmeal dish baked until puffed and golden, then scooped right from the dish with a spoon. Think of it as the Southern answer to a savory pudding, somewhere between cornbread and a corn soufflé.

Pouring boiling water over the cornmeal first cooks the starch into a thick mush that becomes the base. The butter melts into it, the milk loosens it, and the beaten eggs give it lift in the oven. Folding in the baking powder last keeps the leavening power at full strength so the spoon bread puffs up tall.

Serve it immediately. Like a soufflé, it starts deflating the moment it comes out of the oven. That’s not a flaw. It’s just the nature of the dish.

Chef Tips

• Pour the boiling water over the cornmeal slowly while stirring constantly. Dumping it in all at once creates lumps that won’t smooth out.
• Let the cornmeal mush cool slightly before adding the eggs. Hot mush scrambles the eggs on contact.
• Fold the baking powder in gently at the very end. Vigorous stirring deflates the eggs you just beat in.
• A well-greased dish prevents sticking and helps the edges crisp.

Variations

• Stir in a cup of sharp cheddar cheese for a cheesy spoon bread.
• Add diced jalapenos and corn kernels for a Southwestern twist.
• Serve alongside fried chicken or smothered pork chops for a traditional Southern plate.