Colonial Williamsburg Spoon Bread
- Yields: 8–10 servings
- Prep time: 10 minutes
- Bake time: 45–50 minutes
Ingredients
- 1 ½ cups water
- 2 cups whole milk (or buttermilk for a tangier flavor)
- 1 ½ cups yellow cornmeal (stone-ground is best for texture)
- 1 tbsp sugar
- 1 ¼ tsp salt
- 2 tbsp unsalted butter (plus extra for dotting on top)
- 3 to 5 eggs (3 for a denser pudding, 5 for a fluffier soufflé)
- 1 tbsp baking powder
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a 2-quart baking dish or a 9-inch deep-dish pie plate with butter.
- Make the Mush: In a medium saucepan, combine the water and milk. Bring to a light simmer over medium-high heat.
- Thicken: Gradually whisk in the cornmeal, sugar, salt, and 2 tablespoons of butter. Continue to whisk constantly for about 3–5 minutes until the mixture thickens into a heavy paste (similar to grits). Remove from heat.
- Aerate the Eggs: In a separate bowl, beat the eggs with the baking powder until they are very light, pale, and fluffy.
- Colonial Secret: For an extra-airy “soufflé” style, separate the eggs, beat the yolks into the cornmeal, then whip the whites to stiff peaks and fold them in last.
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- Combine: Slowly fold the egg mixture into the warm cornmeal mush until the color is uniform.
- Bake: Pour the batter into your prepared dish. Bake for 45–50 minutes until the top is golden brown and the bread has risen. It should still have a slight “jiggle” in the very center.
- Serve: Remove from the oven and immediately dot with a few pats of butter. Serve steaming hot directly from the dish with a large spoon.
Serving Suggestions
In the 18th century, this was often served as a side to roasted meats or ham. Today, it’s also delicious for breakfast drizzled with honey or maple syrup.
