Spoonbread

Recipe by Abby Love for Edible Austin
Photo by Casey Woods

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This creamy spoonbread makes a great side for everything from pork chops to Brussels sprouts. You can use any variety of Barton Springs Mill cornmeal. The Bloody Butcher and Green Oaxacan make particularly dramatic dishes with rich, earthy colors. If you prefer a more traditional cornbread, try our Cast-Iron Skillet Cornbread.

2 1/2 cups milk
1/4 cup butter, plus more for greasing
1 tablespoon honey
1 cup Barton Springs Mill stone-ground cornmeal, any variety
3 large eggs
1 teaspoon salt
1 teaspoon(s) baking powder

Heat the oven to 350° and butter a small casserole or soufflé dish.

In a medium saucepan, bring the milk, butter and honey to a boil. Gradually whisk in the cornmeal and stir constantly until the mixture thickens. (This will happen almost immediately.) Remove from the heat.

In a separate bowl, whisk the eggs with the salt and baking powder. Add a spoonful at a time of the hot corn mush to the eggs, whisking all the while, to temper the eggs so that they don’t curdle.

Once the egg mixture is warm, add the remaining corn mush and whisk until homogeneous. Transfer to the prepared dish.

Bake for 50 minutes to an hour, or until the center looks set and a knife inserted comes out clean. Serve warm with a big spoon.


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New Favorite Shirt

This is my new favorite shirt. They are very soft and comfortable, although they are a tad bit long for my taste. Not a big deal by any means - I've had it two weeks and already worn it 3 or 4 times.

D
Yecora Rojo
Dianne Vita
Delicious.

I bought the Yecora Red to make some artisan sourdough & it came out so delicious. It has a wonderful nuttiness with great complex flavors. Just love it. Can’t wait to try some of the “00” sifts.

Just what I wanted!

After having blue cornbread on a trip to Colorado, I looked everywhere for the cornmeal to make it after returning home to Boston. Luckily I found it through Barton Springs Mill, and it arrived a few days after ordering. I've already used it several times for several different recipes. It's awesome, and exactly the flavor and quality I was looking for. Highly recommend!!

L
Rouge de Bordeaux
Larissa Prusak
What a taste

I baked already two sourdough loafs with the flour and the taste and smell is amazing.

Helped with colic from breast milk!

I have three kids and breast fed all of them and I always had to watch my wheat intake otherwise my babies were gassy. I thought for whatever reason it was the gluten but then I learned that it’s actually how the wheat is made and what pesticides were used that upsets the babies and the mamas through the breast milk. So this third time around I have been searching for an organic wheat flour that wouldn’t upset my 6 month old’s tummy through the breast milk and I say success! I have baked muffins and cakes with this flour and have no complaints! If you want a fluffy result I’d recommend sifting as I would with any flour. Very happy and will buy again