Aunt Jemima Easy Spoon Bread
Aunt Jemima Easy Spoon Bread offers a light, fluffy texture with sweet corn flavor, perfect for family gatherings or casual dinners, served warm and comforting.
Ingredients
Instructions
- Scald 1 1/2 cups of milk.
- Combine 1 cup of Aunt Jemima corn meal mix with the remaining 1 cup of milk.
- Slowly add the corn meal mixture to the scalded milk, cooking until just thickened, stirring constantly.
- Remove from heat; stir in 2 tablespoons of butter or margarine.
- Beat 3 egg yolks until thick and lemon-colored.
- Slowly add the corn meal mixture to the beaten egg yolks, beating constantly.
- Fold in the 3 stiffly beaten egg whites.
- Pour into a greased 1 1/2 or 2-quart casserole.
- Bake in a preheated oven at 400°F for 15 minutes.
- Reduce oven temperature to 350°F and bake for an additional 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim. You can substitute the butter with olive oil or coconut oil for a dairy-free version. If you want to add some sweetness, a tablespoon of sugar can enhance the taste. Make sure to beat the egg whites until stiff peaks form for the best texture. This dish is inspired by traditional American recipes.
Serving Suggestions
Aunt Jemima Easy Spoon Bread is delicious served warm with butter or honey. It pairs beautifully with savory dishes like fried chicken or collard greens. For a complete meal, serve it alongside a fresh salad or a bowl of soup. This versatile dish can also complement breakfast options, making it a great addition to your brunch spread.
Storage & Reheating
Leftover spoon bread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the microwave for 30-60 seconds or warm it in the oven at 350°F until heated through. Avoid overcooking to maintain its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Jemima Easy Spoon Bread contains roughly 836 calories, with 20g protein, 95g carbohydrates, and 41g fat. It is an excellent source of vitamin A (92% of the Daily Value), vitamin C (55% of the Daily Value), and iron (47% of the Daily Value). Note that it is relatively high in sodium, at 1036mg per serving (45% 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 use a different type of cornmeal?
Yes, you can substitute the Aunt Jemima corn meal mix with any other brand of cornmeal, but be sure to check if it contains any additional leavening agents. Adjust the recipe accordingly if the mix differs significantly in texture or flavor.
What if I don't have enough milk?
If you're short on milk, you can replace part of it with water or broth for a savory twist, or use non-dairy milk alternatives like almond or oat milk. Keep in mind that this may slightly alter the flavor and texture of the spoon bread.
Can I make this ahead of time?
Yes, you can prepare the corn meal mixture and store it in the refrigerator for up to a day before baking. Just make sure to bring it back to room temperature before pouring it into the casserole dish and baking it. This will help ensure even cooking.
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).