Plains Special Spoon Bread

Spoon bread splits the difference between cornbread and a souffle. It’s too soft to slice, too rich to call a side dish, and best eaten straight from the baking dish with a big spoon and a pat of butter melting on top.

This recipe starts by cooking stone-ground white cornmeal in boiling water until it forms a thick, smooth porridge. Milk loosens it back up, eggs get beaten in one at a time for structure and lift, and melted butter plus baking powder round out the batter. Pouring it into a hot, buttered dish gives the bottom and sides a golden crust while the inside stays custardy.

The name “Plains Special” hints at its Southern roots, and the technique is pure old-fashioned home cooking at its best.

Kitchen Tips

• Use stone-ground cornmeal, not instant or fine-ground. The coarser grind gives spoon bread its characteristic texture
• Add the milk slowly to the hot cornmeal mixture. Dumping it in all at once drops the temperature too fast and can cause lumps
• Beat each egg in thoroughly before adding the next. The eggs provide all the lift, so they need to be fully incorporated
• Serve immediately. Spoon bread deflates as it cools, so bring the hot dish straight to the table

Variations

• Cheese spoon bread: Stir in ¾ cup sharp cheddar before pouring into the dish
• Jalapeño version: Add 2 tablespoons diced jalapeños and a handful of corn kernels
• Herb butter finish: Top each serving with a compound butter of fresh chives and thyme