Thalhimers' Richmond Room Spoonbread
A hearty, comforting spoonbread with a rich corn flavor and golden crust, perfect for family dinners or gatherings that love Southern-inspired comfort food.
Ingredients
Instructions
- Place cornmeal in a mixing bowl.
- Pour boiling water over the cornmeal and mix well.
- Stir in the flour, milk, eggs, sugar, baking powder, and salt.
- Beat with a wire whisk until smooth.
- Pour the batter into a lightly greased 8-inch square baking pan.
- Bake in a preheated 350° F oven until firm and golden brown, about 30 to 35 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more milk or using buttermilk instead. If you find yourself without yellow cornmeal, white cornmeal or polenta can be suitable substitutes. Ensure the boiling water is poured over the cornmeal slowly to avoid lumps. Be cautious not to overmix the batter to keep it light and fluffy, similar to the texture found in dishes like Yam Corn Bread.
Serving Suggestions
Spoonbread is delightful served warm, topped with butter or honey. It pairs beautifully with savory dishes like stews or fried chicken, making it a great side for family meals. For a complete experience, consider serving it alongside Judith's Chili Dip or a refreshing salad for a delicious contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave for about 30-45 seconds or until heated through. Alternatively, 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 Thalhimers' Richmond Room Spoonbread contains roughly 846 calories, with 19g protein, 171g carbohydrates, and 9g fat. It is an excellent source of iron (52% of the Daily Value), protein (39% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1145mg per serving (50% 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 spoonbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, simply pour the mixture into the baking pan and bake as directed. This makes it a convenient choice for gatherings or busy weeknights.
What can I use instead of eggs in this recipe?
If you need an egg substitute, consider using flaxseed meal or chia seeds mixed with water, as they can provide similar binding properties. Use 1 tablespoon of flaxseed meal or chia seeds combined with 2.5 tablespoons of water per egg, letting it sit for a few minutes until it thickens.
Why did my spoonbread not rise properly?
Insufficient leavening agents, such as the baking powder, can lead to a dense texture. Ensure your baking powder is fresh and active. Additionally, overmixing the batter can cause it to lose air, affecting the final rise. Gentle mixing is key to achieving the light, fluffy texture characteristic of spoonbread.
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).