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Halibut Spoon Bread

Halibut Spoon Bread

Coastal Living NOVEMBER 2001

  • Yield: 6 to 8 servings


  • 1/2 pound large fresh shrimp
  • 1/2 cup yellow stone-ground cornmeal
  • 1/2 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 to 3 teaspoons chopped fresh basil
  • 2 to 3 teaspoons chopped fresh parsley
  • 1/4 teaspoon chopped fresh thyme
  • 3 medium eggs, separated
  • 2 cups buttermilk
  • 5 medium egg whites
  • 1/8 teaspoon cream of tartar
  • 1 tablespoon butter
  • 1 (1/2-pound) halibut or grouper fillet


Peel shrimp; devein, if desired. Set aside.

Combine cornmeal and next 7 ingredients in a large bowl. Stir together 3 egg yolks and buttermilk; add to dry ingredients, stirring just until moistened.

Beat 8 egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third egg white mixture into cornmeal mixture; repeat procedure twice using remaining egg white mixture and cornmeal mixture.

Brown butter in a 10-inch cast-iron skillet over medium-high heat. Place fillet in center of skillet; pour batter over top.

Bake at 400° for 20 minutes; place shrimp on top, and cook 10 additional minutes or until spoon bread is golden and shrimp turn pink. Serve immediately.


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Halibut Spoon Bread Recipe