Kentucky Spoonbread
Kentucky Spoonbread is best served warm with butter and a drizzle of honey or molasses. It's a Kentucky classic for a reason!
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
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!
Tried this recipe?Let us know how it was!