Spoon Bread Recipe

One of the unique delights of a dinner at Mrs. Mitchell’s Restaurant is our signature spoon bread.
We’re kind of famous for it.

Originating in the 17th century, it is said that this discovery “just happened” when a mixture used to make corn bread enriched by milk was left forgotten in a hot oven. And what a lucky mistake! The result is a weighty corn bread that is crispy on the outside, moist and fluffy on the inside.

We dish it out at your table, fresh from the oven and hot from its cast iron pan.

Now you can make it at home! Try it for breakfast with butter and maple syrup. Mmm.


Spoon Bread Ingredients

  • 1 1/2 cups water
  • 2 cups milk
  • 1 1/2 cups cornmeal
  • 1 1/4 tsp. salt
  • 1 1/2 tsp. sugar
  • 2 tbsp. butter
  • 5 eggs
  • 1 tbsp. baking powder


Preheat the oven to 350°F.
Grease a large shallow baking dish.
Combine the water and milk and heat until simmering.
Add the cornmeal, salt, sugar and butter and stir over medium heat until the mixture is thickened, about 5 minutes.
Remove from the heat.
Beat the eggs with the baking powder until they are very light and fluffy, then add them to the cornmeal mixture. Mix well.
Pour into the prepared dish and bake at 350°F for 45 – 50 minutes.
Serve hot. (Best with butter!)

Makes 8 Servings

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