Spoon Corn Bread
Spoon Corn Bread is a moist, flavorful dish featuring tender cornmeal with a slightly sweet and savory profile. Perfect as a comforting side, it pairs well with hearty stews or chili. Its light, fluffy texture and warm aroma make it a family favorite for any meal or gathering.
Ingredients
Instructions
- Preheat oven to 450°F.
- Combine corn meal, shortening, and 2 cups of milk in a pan over medium heat.
- Bring mixture just to a boil, stirring constantly.
- In a separate bowl, blend beaten eggs, salt, and remaining milk.
- Add the egg mixture to the corn meal mixture.
- Mix well.
- Stir in baking powder.
- Pour into a greased 1 1/2 to 2-quart casserole.
- Bake for 25 to 30 minutes.
- Serve hot with butter.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you prefer a sweeter cornbread, add a tablespoon of sugar to the cornmeal mixture. Make sure to stir constantly while heating to prevent lumps. You can also experiment with adding jalapeños or cheese for a twist. This recipe pairs beautifully with Mary'S Cheese Grits for a comforting meal.
Serving Suggestions
Serve the spoon corn bread hot with a pat of butter on top for a delightful treat. It complements soups and stews beautifully, making it an excellent side dish for chili or a hearty vegetable soup. For a complete meal, pair it with Summer Cake for dessert, creating a lovely balance of flavors.
Storage & Reheating
To store leftovers, let the cornbread cool completely, then wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be refrigerated for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or use a microwave for 30-60 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Spoon Corn Bread contains roughly 153 calories, with 2g protein, 22g carbohydrates, and 7g fat. It is a good source of calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 1361mg per serving (59% 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 use yellow cornmeal if you prefer, though it may alter the color and slightly change the flavor. Just ensure it's labeled as fine or medium grind for the best texture in this recipe.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the white cornmeal with a gluten-free cornmeal blend. Additionally, check that your baking powder is gluten-free to ensure the entire dish meets your dietary needs.
Can I freeze the leftovers?
Yes, you can freeze spoon corn bread. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be kept for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
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).