Rating: 4 stars
46 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
  • 46 Ratings

Spoonbread -- a pudding-like cornmeal casserole that hails from the early days of the American south -- is an economical accompaniment to any holiday meal. Key to spoonbread success is beating egg whites until nice and fluffy. So be sure to start with room-temperature egg whites; they'll provide about 25 percent more loft and volume than cold egg whites will.

Source: Better Homes and Gardens


Credit: Peter Frank Edwards

Recipe Summary

45 mins
35 mins
10 mins
1 hr 55 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Generously grease a 2-quart soufflé or casserole dish with about 1 tablespoon of the butter; set aside.

  • Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.

  • Reduce oven temperature to 350°F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine.

  • In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture.

  • Spoon batter into prepared dish. Bake for 35 to 40 minutes, until internal temperature reaches 165°F. Edges will be firm and the center a bit soft. Remove from oven. Let stand for 10 minutes. Serve warm.


This recipe can also be made in a 9X13 baking dish, then baked for 30 to 35 minutes, until internal temperature registers 165°F with an instant-read thermometer.

Nutrition Facts

234 calories; fat 10g; cholesterol 127mg; saturated fat 5g; carbohydrates 28g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 8g; vitamin a 49.1IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.7mcg; sodium 576mg; potassium 265mg; calcium 201.9mg; iron 1.4mg.