Spoon Bread with Nutmeg

  • Yield: 10 to 12 servings


2 1/2cups yellow cornmeal
1 1/2quarts boiling water
3 eggs
1 (13-ounce) can evaporated milk
1/2cup sugar
1/2teaspoon nutmeg
1/2teaspoon baking soda
1/2cup butter
1 1/2teaspoons salt


  1. Preheat oven to 400F.  Pour cornmeal into boiling water, stirring very rapidly until dissolved.  If cornmeal forms lumps, use beater or electric mixer to remove them.  Remove from heat.  Mix in eggs, milk, sugar, nutmeg, baking soda, butter and salt.  Pour into two greased 2-quart casseroles.  (If desired, batter can be frozen at this point.)  Place casseroles in a shallow pan with water covering the bottoms of the casserole dishes.  Bake for 50 to 60 minutes.  If frozen before baking, bread will not rise quite as much.

Recipe reprinted with permission from The Junior League of Pensacola’s Some Like it South (Pensacola, Fl., 1984).