Aunt Ethel'S Spoon Bread
A comforting spoon bread with a tender, fluffy texture and rich corn flavor, perfect for family gatherings or casual dinners with a touch of Southern charm.
Ingredients
Instructions
- Scald the milk and add water and ground cornmeal, stirring constantly.
- Cool the mixture before proceeding.
- Add salt and unbeaten egg yolks, mixing well.
- Preheat oven to 350°F. Melt oleo in a baking dish and coat the sides.
- Beat egg whites until stiff peaks form and fold into the cornmeal mixture.
- Pour the mixture into the prepared baking dish and set in a pan of hot water.
- Bake for 45 minutes to 1 hour or until set.
Tips & Substitutions
To achieve a light and fluffy spoon bread, ensure your egg whites are beaten to stiff peaks and gently folded into the mixture to maintain airiness. If you don’t have oleo, you can substitute with unsalted butter or margarine. For a touch of sweetness, consider adding a tablespoon of sugar or honey to the cornmeal mixture. This recipe is great for using up leftover cornmeal from making dishes like Cheese Tasters.
Serving Suggestions
Aunt Ethel's Spoon Bread is delightful on its own or served alongside savory dishes like roasted meats or stews. Consider pairing it with a fresh salad or serving it as a side to southern-style cuisine. It also makes a great base for toppings like sautéed greens or a spoonful of honey. For dessert, enjoy it with a slice of Best Cheesecake for a delightful meal.
Storage & Reheating
Leftover spoon bread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. Alternatively, you can warm it in the oven at 350°F for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ethel'S Spoon Bread contains roughly 263 calories, with 11g protein, 37g carbohydrates, and 8g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1138mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cornmeal mixture a few hours in advance. Just cover it and store it in the refrigerator. When ready to bake, bring it back to room temperature, fold in the beaten egg whites, and bake as directed.
What can I use instead of milk?
For a dairy-free option, you can substitute the milk with almond milk or oat milk. Both alternatives will provide a similar consistency, but keep in mind that they may slightly alter the flavor.
Why did my spoon bread not rise?
Spoon bread may not rise if the egg whites are not beaten to stiff peaks or if they are overmixed into the batter. Ensure to beat the egg whites until stiff and fold them in gently to maintain the airiness needed for proper rising.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).