Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings

This soufflé-like corn bread is enjoyed in the South and adorns many a Kentucky Derby spread.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 4 ingredients in a large saucepan; stir in milk and hot sauce. Cook over medium heat until thick (about 15 minutes), stirring constantly. Place egg yolks in a medium bowl. Spoon 1/2 cup hot cornmeal mixture into egg yolks. Stir egg yolk mixture into remaining cornmeal mixture. Add butter, stirring until butter melts.

Step 3

Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Fold remaining egg white mixture into cornmeal mixture. Gently spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until lightly browned and puffy. Serve immediately.

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Ratings & Reviews

Good solid recipe

May 12, 2015
I love spoon bread and was excited to give this a try.  The flavors were wonderful, but I'm used to it being a little thicker and creamier.  We're going to try again, but making it in a pan half the size next time.

klwozniak's Review

May 07, 2012
Excellent! I have been making this recipe since it came out, and it is always a hit! My only changes are to use skim milk and to sub canola oil for the butter. Always comes out perfectly!