Mrs. Rowe’s Spoon Bread

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 servings
  • Prep: 5 mins
  • Cook: 35 mins


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

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 190
  • Fat 11g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3g
  • Cholesterol 90mg
  • Sodium 400mg
  • Potassium 160mg
  • Carbohydrate 17g
  • Fiber 1g
  • Sugars 6g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 20%
  • Iron 6%