Spoon Bread with Nutmeg

  • Yield 10 to 12 servings

Spoon bread is great served with soups and stews.


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



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