A Soft and Creamy Southern Cornmeal Classic
Warm, airy, and rich with comforting flavor, spoon bread is one of the South’s most beloved old-fashioned dishes. Softer than traditional corn bread and almost custard-like in texture, this classic recipe is meant to be scooped with a spoon and served hot alongside greens, fried fish, roasted meats, or Sunday dinner favorites. Its light texture and buttery flavor make it a true comfort food staple.
This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon highlights the simple elegance of traditional Southern cooking. Made with cornmeal, milk, eggs, and butter, spoon bread reflects the resourcefulness and creativity often found in Black Southern kitchens, where humble ingredients were transformed into unforgettable meals.
Ingredients
- 1 cup cornmeal
- 3 cups milk
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1 tablespoon butter
- 3 eggs (separated)
Step-by-Step Instructions
1. Start by preheating your oven to 375°F and lightly grease a skillet or baking dish.
2. In a saucepan, scald the milk over medium heat until hot but not boiling.
3. Gradually stir in the cornmeal, mixing continuously until the mixture becomes thick and mushy, about 10 minutes.
4. Remove the mixture from the heat and allow it to cool for about 5–10 minutes.
5. Stir in the salt, sugar, butter, and beaten egg yolks until fully combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the cornmeal mixture to keep the spoon bread light and airy.
8. Pour the mixture into the prepared greased skillet or baking dish.
9. Bake for 35–40 minutes, or until the top is lightly golden and the center is set.
10. Remove from the oven and serve warm by the spoonful with your favorite Southern dishes.
Closing Summary / Pro Tips
- Spoon bread is soft, creamy, and lighter than traditional corn bread.
- Perfect alongside greens, fried fish, roasted meats, or Sunday dinners.
- Beaten egg whites help create its signature fluffy texture.
- Spoon bread is best served warm straight from the oven.
💡 Pro Tip: Fold the egg whites gently into the batter to keep the texture light and airy while baking.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by her roots and life experiences. Known for her love of simple, flavorful cooking, she highlights dishes that reflect tradition and cultural pride. Her cookbook preserves stories and recipes that celebrate Southern Black culinary heritage.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
