Hey, y'all! If you’ve never had Kentucky Spoonbread, you’re in for a real treat. This dish is soft, buttery, and pairs wonderfully with many dishes. It falls right between classic cornbread and a softer, creamier version (it's spoonable, after all!). And let me tell you, it’s a staple at any proper Kentucky table.

Kentucky Spoonbread

Jump to Recipe Print Recipe

This Kentucky Spoonbread is a true Southern gem. Simple, soulful, and sure to bring smiles to your table. I had it years ago at the Boone Tavern in Berea, KY; I've been hooked ever since!

Subscribe To Receive New Posts Straight In Your Inbox

Kentucky Spoonbread Ingredients

• 3 c. whole milk
• 1 ¼ c. white cornmeal (preferably stone-ground)
• 1 ½ tsp. baking powder
• 1 tsp. salt
• 2 tbsp. unsalted butter, melted
• 3 large eggs
• 1 tbsp. sugar
• butter for serving
• honey or molasses for serving

How to Make Kentucky Spoonbread

1. In a medium saucepan, bring 3 cups of milk to a rapid boil over medium heat.
2. Gradually stir in the cornmeal, stirring constantly to prevent lumps.
3. Cook the mixture until it becomes very thick, stirring constantly to prevent it from sticking or boiling over.
4. Remove the saucepan from the heat and allow the mixture to cool completely. The mixture should be cold and very stiff.
5. Once the cornmeal mixture has cooled, stir in the sugar, salt, baking powder, melted butter, and well-beaten eggs.
6. Using a mixer, beat the mixture for 15 minutes until it is smooth and well combined.
7. Preheat your oven to 375°F (190°C).
8. Pour the batter into a well-greased casserole dish.
9. Bake for 30 minutes, or until the spoonbread is puffed up, golden brown, and set in the center.
10. Spoon the warm spoonbread onto plates and top with butter, honey, or molasses as desired.

Pro Tips For Making This Recipe

1. Stone-ground cornmeal gives the best texture and flavor. If you can find it at a local mill or farmer’s market, grab it!
2. Let it cool completely before adding the eggs; otherwise, you’ll end up with scrambled eggs in your spoonbread.
3. Beat it good. That 15-minute mixing step is key to getting that light, airy texture.
4. Serve it hot: Spoonbread is best fresh out of the oven. It’s called spoonbread for a reason; it’s soft enough to scoop!

Frequently Asked Questions

Other Recipes You'll Love

1. Southern Bourbon Bread Pudding
2. Air Fryer Cornbread
3. Sweet Potato Biscuits

Kentucky Spoonbread

Kentucky Spoonbread

JC Phelps

Kentucky Spoonbread is best served warm with butter and a drizzle of honey or molasses. It's a Kentucky classic for a reason!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Side Dish, Southern

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 3 c. whole milk
• 1 ¼ c. white cornmeal preferably stone-ground
• 1 ½ tsp. baking powder
• 1 tsp. salt
• 2 tbsp. unsalted butter melted
• 3 large eggs
• 1 tbsp. sugar
• butter for serving
• honey or molasses for serving

Instructions

 

• In a medium saucepan, bring 3 cups of milk to a rapid boil over medium heat.
• Gradually stir in the cornmeal, stirring constantly to prevent lumps.
• Cook the mixture until it becomes very thick, stirring constantly to prevent it from sticking or boiling over.
• Remove the saucepan from the heat and allow the mixture to cool completely. The mixture should be cold and very stiff.
• Once the cornmeal mixture has cooled, stir in the sugar, salt, baking powder, melted butter, and well-beaten eggs.
• Using a mixer, beat the mixture for 15 minutes until it is smooth and well combined.
• Preheat your oven to 375°F (190°C).
• Pour the batter into a well-greased casserole dish.
• Bake for 30 minutes, or until the spoonbread is puffed up, golden brown, and set in the center.
• Spoon the warm spoonbread onto plates and top with butter, honey, or molasses as desired.

Notes

• Stone-ground cornmeal gives the best texture and flavor. If you can find it at a local mill or farmer’s market, grab it!
• Let it cool completely before adding the eggs; otherwise, you’ll end up with scrambled eggs in your spoonbread.
• Beat it good. That 15-minute mixing step is key to getting that light, airy texture.
• Serve it hot: Spoonbread is best fresh out of the oven. It’s called spoonbread for a reason; it’s soft enough to scoop!

Keyword Kentucky Spoonbread

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC