Colonial Williamsburg Spoon Bread

This Colonial Williamsburg Spoon Bread is a beloved Southern dish that perfectly bridges the gap between a savory side and a light, fluffy soufflé. Made from a rich cornmeal base and enriched with eggs and milk, it bakes up into a custardy, airy bread that’s meant to be scooped with a spoon. It’s a comforting and unique addition to any meal.

Colonial Williamsburg Spoon Bread

Ingredients:

Instructions:

1. Preheat Oven & Prepare Cornmeal Base: Preheat your oven to 350°F (175°C). In a medium saucepan, bring the 1 1/2 cups water and 2 cups whole milk to a gentle simmer over medium-high heat. Whisk in the 1 1/2 cups cornmeal, 1 1/4 teaspoons salt, 1 1/2 teaspoons sugar, and 2 tablespoons unsalted butter. Continue to whisk constantly until the mixture thickens significantly, about 3 minutes.
2. Cool & Whip Eggs: Remove the cornmeal mixture from the heat and allow it to cool for about 5 minutes. While it’s cooling, in a separate medium bowl, whip the 3 eggs together with the 1 tablespoon baking powder until the egg mixture is light and fluffy.
3. Combine & Pour: Gently fold the whipped egg mixture into the slightly cooled milk-cornmeal mixture until it is uniform in color and texture.
4. Bake: Pour the batter into a generously greased 9×9-inch baking dish or a 9-inch round cast iron pan. Bake for 45 minutes, or until the spoon bread is mostly set in the center and the top is golden brown. If the top starts to brown too quickly before the center is set, loosely cover the dish with aluminum foil.
5. Serve: Remove from the oven. Dot the top with extra butter before using a spoon to dish out individual servings. Serve warm. For an extra treat, serve with some cinnamon sugar, maple syrup, or fruit on top if desired.

Enjoy this classic Southern comfort food!