Virginia Spoon Bread

Close up square image of Southern spoon bread on a plate.

5 from 17 votes

This born-and-raised Virginia gal couldn't resist sharing a classic spoon bread recipe, including crispy golden brown edges and soft, custard-like center!

Course Side Dish

Cuisine American

Keyword best spoon bread recipe, old fashioned spoon bread, southern spoon bread, spoon bread, spoon bread recipe, virginia spoon bread, Williamsburg spoon bread

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 140kcal

Author Blair Lonergan

Equipment

2-quart dish

Ingredients

1 cup boiling water
1 cup cornmeal
2 large eggs
1 teaspoon salt
2 teaspoons baking powder
1 cup whole milk, plus 3 tablespoons, divided
1 tablespoon salted butter (for greasing the pan)
Optional, for serving: extra butter and honey

Instructions

Place a medium baking dish (about 8 inches square) or an 8-inch cast iron skillet in a cold oven. Preheat the oven to 400°F. The pan will warm up while the oven heats.
Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition. Whisk in the salt.
Dissolve the baking powder in 3 tablespoons of milk.
Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400°F for 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve spoon bread warm from the oven.

Video

Notes

Preheat your baking dish in the oven.
Use whole milk (not skim) for the best texture.
Boiling the water prevents a gritty texture.
Batter should be pourable, not too thick.
The spoon bread is done when the center is just set, but still slightly jiggly.
Crispy edges are normal and desirable.
Best served immediately while warm.
Great with butter and honey or maple syrup.

Nutrition