If you’ve never tried it, spoon bread is a deliciously savory dish that’s half corn bread and half custard. It was popular in Colonial and Early America and remains a favorite dish in the Mid-Atlantic and American South. Holly serves it for Thanksgiving and Christmas. Our recipe is super easy and only uses 2 eggs. As always, gluten and dairy free substitutions are provided.
2 cups milk or plant based milk – we used oatmilk
2 tablespoons butter
3 tsp. sugar
1 cup cornmeal
1 tbsp. flour – we used Bob’s RedMill Gluten Free 1-1
2 teaspoons of baking powder
2 teaspoons salt
Preheat oven to 350.
In a mixing bowl, whisk together cornmeal, flour, baking powder, salt and sugar.
Place baking dish in the oven for 5 minutes
Add eggs and milk to dry ingredients and whisk until thoroughly combined.
Carefully remove the heated baking dish from the oven. Drop in butter and allow to melt for a minute or two. Swirl it to cover the base of the baking dish and then pour in batter. Cook 40-45 minutes. Finished spoon bread should be golden brown on the top and edges.