Spoon bread is an old Southern favorite, and it’s beloved in many parts of Texas, too. I’ve heard numerous stories about the origin of its name—some say it is derived from a similar-sounding Indian precursor, others suggest it’s named for the utensil customarily used to eat this softer, smoother version of cornbread. I often bring spoon bread to potlucks, where it can be counted on to stir up old memories. (A version reportedly was served at Thomas Jefferson’s Monticello.) This recipe came from Gangy—the favorite grandmother of one of my oldest and dearest friends, Kristen Ohmstede. Kristen’s grandmother served it often with butter and blackberry jam and to this day, that’s the only way Kristen will eat it.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease an 8 by 8-inch square pan with butter or cooking spray. Heat the milk and butter in a large saucepan over medium-high heat until the mixture begins to boil. Decrease the heat to medium-low and slowly sprinkle in the cornmeal, whisking constantly, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat; whisk in the baking powder, salt, and eggs, beating until the batter is smooth and the eggs are thoroughly incorporated. Pour the batter into the prepared baking pan and bake for about 30 minutes, until golden and puffy. (The bread will deflate somewhat as soon as it comes out of the oven.) Cut into squares, and serve warm or at room temperature with butter and jam.
do it early
Step 2
Spoon bread is best eaten the day it is prepared, but it can be baked early in the day and eaten later.
