Watts Grocery Spoon Bread

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

We streamlined Amy Tornquist's version while still maintaining its wonderful fluffy texture by whisking whole eggs with the other liquid ingredients.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Cool: 5 Minutes
Bake: 45 Minutes


  • 1 tablespoon butter, softened
  • 2 tablespoons plain white cornmeal
  • 1 1/4 cups plain white cornmeal
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 4 large eggs
  • 1 cup buttermilk
  • 1 cup whipping cream
  • 2 teaspoons baking soda
  • 1 teaspoon chopped fresh thyme
  • 1/8 to 1/4 tsp. ground red pepper


  1. 1. Preheat oven to 375º. Grease a 2 1/2-qt. soufflé dish with 1 Tbsp. butter. Dust with 2 Tbsp. cornmeal. (Tap dish lightly to remove excess cornmeal.)
  2. 2. Combine 1 1/4 cups cornmeal and next 3 ingredients in a large bowl; make a well in center of mixture.
  3. 3. Bring 3 cups water to a boil in a saucepan over medium-high heat. Remove from heat, and whisk into cornmeal mixture, whisking until smooth. Add 2 Tbsp. butter, whisking until butter is melted. Cool 5 minutes.
  4. 4. Whisk together eggs and next 5 ingredients; whisk into cornmeal mixture. Pour cornmeal mixture into prepared baking dish.
  5. 5. Bake at 375° for 45 to 50 minutes or until golden brown and center is almost set. Serve immediately.
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