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Corn Spoon Bread

Course Baked Goods, Side Dish
Cuisine + Season All Year
Servings 4

Ingredients
  

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

Instructions
 

  • 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 slowly.
  • 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—until the center looks set and a knife inserted comes out clean. Serve warm with a big spoon.

Notes

Barton Springs Mill has several colorful varieties of cornmeal that make for a dramatic dish. Bloody Butcher and Green Oaxacan are my favorites.
Photography by Casey Woods
Keyword bread, corn