Golden Spoonbread with Buttermilk and Butter

Why You’ll Love This Recipe

• Classic Southern comfort: airy like a soufflé, creamy like pudding, and rich with butter.
• Simple pantry ingredients—cornmeal, eggs, milk, and buttermilk—turn into something special.
• Flexible: lovely with a drizzle of honey or alongside savory gravy and roasted meats.
• Make-ahead friendly base: cook the cornmeal mixture in advance and finish just before dinner.

Grocery List

• Produce: None required
• Dairy: Whole milk, buttermilk, unsalted butter, eggs
• Pantry: Yellow cornmeal, sugar, kosher salt, baking powder, baking soda, black pepper, honey (optional)

Full Ingredients

Spoonbread

• 1 tbsp unsalted butter, for the baking dish
• 3/4 cup yellow cornmeal (90 g), fine or medium grind
• 1 cup boiling water (240 ml)
• 1 cup whole milk (240 ml)
• 6 tbsp unsalted butter (85 g), cut into pieces
• 1 cup buttermilk (240 ml)
• 1 tbsp sugar (12 g), optional
• 1 tsp kosher salt
• 1 1/2 tsp baking powder (6 g)
• 1/2 tsp baking soda (2 g)
• 4 large eggs, separated
• 1/4 tsp freshly ground black pepper, optional

To Serve (optional)

• Warm honey, to drizzle
• Peppery milk gravy, to ladle

Step-by-Step Instructions

Step 1: Heat the oven and the pan

Set a rack in the center of the oven and heat to 375°F (190°C). Place a 2-quart buttered baking dish, gratin, or a 9-inch square dish on a sheet pan for easy handling. Add 1 tablespoon butter to the dish and slide it into the oven to melt and heat while you make the batter. A hot, buttered dish helps the spoonbread rise and releases cleanly.

Step 2: Cook a quick cornmeal mush

In a medium saucepan, whisk the cornmeal into the boiling water until smooth. Whisk in the milk and the kosher salt. Set over medium heat and cook, whisking constantly, until the mixture thickens to a silky porridge and bubbles lazily, 3 to 5 minutes. This step hydrates the cornmeal so your spoonbread bakes tender, not gritty.

Step 3: Butter, cool slightly, and enrich

Remove the pan from the heat. Whisk in the 6 tablespoons butter until fully melted and glossy. Let the mixture cool for 5 minutes so it is warm, not hot (you should be able to hold a finger to the side of the pan comfortably). Whisk in the buttermilk and the optional sugar until smooth. The brief cooling prevents curdling and protects the eggs in the next step.

Step 4: Separate the eggs

Separate the 4 eggs, placing yolks in a small bowl and whites in a clean, dry mixing bowl. With a hand mixer or whisk, beat the egg whites to soft peaks—fluffy with tips that gently curl. Set aside. Lightly whisk the yolks to break them up.

Step 5: Add leavening and yolks

Whisk the baking powder and baking soda into the warm cornmeal mixture until evenly dispersed. Add the egg yolks and whisk until the batter turns shiny and cohesive. If using black pepper, whisk it in now.

Step 6: Fold in the whites

Using a wide spatula, fold one-third of the beaten whites into the batter to lighten it. Fold in the remaining whites in two more additions, using gentle, sweeping motions and rotating the bowl. Stop folding as soon as no large streaks of white remain—overmixing deflates the lift.

Step 7: Bake until puffed and golden

Carefully remove the hot, buttered dish from the oven and tilt to coat the sides. Pour in the batter and smooth the top. Bake 28 to 35 minutes until deeply golden and puffed, the edges are set, and the center has a slight wobble. An instant-read thermometer inserted in the center should read about 190 to 195°F (88 to 90°C). Rest 5 to 10 minutes; serve warm by the spoon with a drizzle of honey or ladle of gravy.

Pro Tips

• Preheat the dish: a hot, buttered baking dish helps the spoonbread rise and develop a delicate crust.
• Cool the base briefly: letting the cornmeal mixture cool for 5 minutes prevents curdling and scrambling the yolks.
• Fold, don’t stir: use broad, gentle folds to keep the batter airy—this is key to a soufflé-like lift.
• Check doneness by wobble: pull it when the center still quivers slightly; overbaking leads to dryness.
• Serve promptly: spoonbread is best within 20 minutes of baking, when it’s highest, steamiest, and most custardy.

Variations

• Cheddar-chive: Fold in 1 cup (115 g) shredded sharp cheddar and 2 tbsp finely snipped chives with the last addition of egg whites.
• Jalapeño-corn: Stir 1/2 cup corn kernels and 1 finely minced jalapeño (seeded) into the batter before folding in the whites.
• No buttermilk on hand: Mix 1 tbsp lemon juice or white vinegar with milk to reach 1 cup (240 ml); rest 5 minutes to sour, then use.

Storage & Make-Ahead

Best eaten fresh. Refrigerate leftovers, covered, for up to 3 days. Reheat gently at 300°F (150°C) for 12 to 15 minutes or microwave at 50% power until warm. For a head start, cook the cornmeal base (through Step 3) up to 24 hours ahead; refrigerate. Rewarm gently until just lukewarm, then proceed with leavening, eggs, and baking. Freezing is not recommended—texture suffers.

Nutrition (per serving)

Approximate values for 1 of 6 servings, without toppings: 270 calories; 19 g fat; 22 g carbohydrates; 8 g protein; 1 g fiber; 470 mg sodium.