Get ready to experience a Southern classic that's about to revolutionize your dinner table! Aunt Kat's Spoon Bread isn't just a recipe; it's a creamy, dreamy culinary experience that bridges generations of home cooking. Imagine a dish that's part cornbread, part soufflé, and 100% pure comfort – so irresistibly soft that you'll literally eat it with a spoon. This isn't just a side dish; it's a warm hug on a plate that will transport you straight to a cozy kitchen filled with love and tradition.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- 4 cups milk
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 9x13 inch baking dish to prevent sticking and ensure easy serving.
- In a large, heavy-bottomed saucepan, combine the cornmeal and salt. Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
- Place the saucepan over medium heat and cook the mixture, stirring continuously, until it begins to thicken and bubble. This should take approximately 5-7 minutes.
- Remove the cornmeal mixture from heat and let it cool slightly for about 5 minutes, stirring occasionally to prevent a skin from forming on top.
- In a separate large mixing bowl, whisk the eggs until they are well beaten. Slowly temper the eggs by adding a small amount of the warm cornmeal mixture, stirring constantly to prevent the eggs from scrambling.
- Gradually pour the tempered egg mixture back into the cornmeal mixture, stirring continuously to create a smooth, uniform batter.
- Add the melted butter and sugar to the batter, whisking until completely incorporated and the mixture is silky and well-blended.
- Pour the batter into the prepared baking dish, ensuring an even distribution.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let the spoon bread rest for 5-10 minutes before serving. The dish will continue to set during this time.
- Serve warm directly from the baking dish, using a large spoon to scoop out portions. The texture should be soft, creamy, and pudding-like.
Tips
- Use fresh, high-quality ingredients, especially stone-ground cornmeal for the most authentic flavor.
- Whisk continuously while cooking the cornmeal mixture to prevent lumps and ensure a smooth texture.
- Temper your eggs carefully to prevent scrambling – add the hot mixture slowly and stir constantly.
- Don't overmix the final batter; just blend until ingredients are incorporated.
- Check your spoon bread around the 25-minute mark, as oven temperatures can vary.
- Let the dish rest after baking to allow it to set properly – patience is key!
- Serve immediately for the best texture and warmth, ideally straight from the baking dish.
- For extra richness, consider adding a small amount of cream or using whole milk.
Nutrition Facts
Calories: 295kcal
Carbohydrates: 26g
Protein: 11g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 161mg
