Cooktop Cove: Virginia spoon bread is a decadent scoop of never-dry cornbread
By Audrey Michels
If you’re reading this blog post because you’re unfamiliar with spoon bread, you’re in luck. This incredibly simple dish is a delicious, fluffy-yet-gooey version of cornbread that’s spooned into bowls and served with butter and sometimes honey. If you’ve ever thought cornbread was just too dry, this is the recipe for you.
Spoon bread makes for a great side dish, addition to a bowl of chili, or a snack by itself. If you’re looking to add more texture and flavor to this recipe, fresh (or frozen and thawed) sweet corn, bacon bits, or even green onions would be a fantastic addition. If you’re looking to serve it with honey, omit the savory extras and add a teaspoon or so of vanilla extract to the batter to enhance the sweetness just a bit.
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Virginia spoon bread
6
10 minutes
35 minutes
45 minutes
1 cup cornmeal
1 teaspoon salt
1 cup boiling water
1 cup milk
2 eggs, room temperature
3 tablespoons honey
2 tablespoons butter, melted
2 teaspoons baking powder
Preheat the oven to 350F.
Spray an 8-inch square cake pan or casserole with non-stick spray.
In a medium mixing bowl, whisk together the cornmeal and salt.
Slowly add in the boiling water, whisking constantly until the mixture is smooth. Set aside for 5 minutes to cool.
Once cool, add the milk, eggs, honey, butter, and baking powder and whisk vigorously until smooth.
Pour the mixture into the prepared cake pan and bake 30-35 minutes, or until golden brown and set.
Let the bread cool slightly before spooning into bowls and serving with butter and honey.
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