Mrs. Rowe’s Spoon Bread

Kitchen Tested
  • Yield 12 servings
  • Prep 5 mins
  • Cook 35 mins

Rich and creamy, spoon bread is a Southern favorite.

Mark Boughton Photography / styling: Teresa Blackburn


4 cups 2% reduced-fat milk
1/2 cup butter, plus more for the dish
1 cup yellow cornmeal
4 eggs, lightly beaten
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt


  1. Preheat oven to 350F. Butter a 13 by 9-inch baking dish.
  2. Heat milk and butter in a large saucepan over medium-high heat. When milk begins to steam, whisk in cornmeal and cook, whisking constantly, until thoroughly mixed. Remove from heat and cool until thickened slightly.
  3. Whisk eggs, sugar, baking powder and salt together in a bowl. Pour into cornmeal mixture; mix well. Scrape into prepared pan.
  4. Bake 30 to 40 minutes, until golden brown on top. Serve hot with butter.

Recipe adapted from Mollie Bryan’s Mrs. Rowe’s Restaurant Cookbook.



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