You are here: Home » Recipes » Mrs. Rowe’s Spoon Bread 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 PrintEmail Ingredients 4 cups 2% reduced-fat milk1/2 cup butter, plus more for the dish1 cup yellow cornmeal4 eggs, lightly beaten2 tablespoons sugar1 tablespoon baking powder3/4 teaspoon salt Instructions Preheat oven to 350F. Butter a 13 by 9-inch baking dish. 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. Whisk eggs, sugar, baking powder and salt together in a bowl. Pour into cornmeal mixture; mix well. Scrape into prepared pan. 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.