Buttermilk Spoon Bread

This buttermilk spoon bread is soft rich and deeply comforting with the texture of a warm savory custard and the soul of cornbread. It bakes up golden and puffy making it a cozy side dish perfect for holidays or anytime a little extra comfort is called for. The whipped egg whites give it a gentle rise and the tang of buttermilk keeps things lively.

I first made this for Thanksgiving when I wanted something warm and nostalgic without the heaviness of stuffing. It was such a hit we now make it year-round.

Ingredients

• Unsalted butter: adds richness and helps prevent sticking when greasing the dish
• Whole milk: ensures creaminess and a smooth cornmeal texture
• Whole buttermilk: gives the dish a signature tang and keeps it light
• White cornmeal: opt for finely ground to avoid grittiness and ensure smooth results
• Fresh thyme: brings a woodsy herbal note that brightens the flavor
• Kosher salt: balances and enhances all the ingredients
• Black pepper: adds a subtle warmth that complements the corn and buttermilk
• Large eggs: separate for structure and airiness the whipped whites lift the whole dish

Step-by-Step Instructions

Preheat and Prepare:

Preheat oven to 350 degrees Fahrenheit and generously butter a two quart casserole dish so the spoon bread releases cleanly after baking

Warm the Dairy:

In a medium heavy saucepan heat the milk and buttermilk over medium heat just until steaming watch for small bubbles around the edges without letting it boil

Incorporate Cornmeal:

Slowly whisk in the cornmeal in a steady stream stirring constantly to avoid clumps scrape the sides of the pan as needed continue cooking on medium low until the mixture thickens about ten to twelve minutes

Add Butter and Seasonings:

Remove from heat and stir in the butter fresh thyme salt and black pepper until the butter fully melts and the mixture is evenly seasoned let it sit for ten minutes to cool slightly

Temper the Yolks:

In a separate bowl stir two cups of the warm cornmeal mixture into the egg yolks mix until smooth then return the yolk mixture back into the pot and stir until fully incorporated the batter may look a bit lumpy

Whip and Fold:

In a clean bowl beat egg whites to stiff peaks with an electric mixer gently fold them into the cornmeal batter using a spatula work slowly to maintain the airiness fold just until the batter is smooth and uniform

Bake:

Pour the batter into the prepared casserole dish and bake for thirty five to forty minutes until puffed up golden brown and just set in the center it will deflate slightly as it cools serve warm for best texture

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One time I stirred in a bit of sharp cheddar and my family still talks about that version it melts into the crumb and adds such depth

Storage Tips

Let the spoon bread cool completely before refrigerating cover tightly and store up to three days reheat in a warm oven to bring back the soft texture

Ingredient Substitutions

Use yellow cornmeal if white is unavailable but expect a deeper corn flavor

If fresh thyme is unavailable use half the amount of dried thyme

Low fat milk and buttermilk will work but the texture may not be as rich

Serving Suggestions

Serve this alongside roast chicken turkey or baked ham

It pairs beautifully with braised greens or a fresh green salad for contrast

Try spooning leftover spoon bread into a hot skillet and crisping the edges

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Cultural Context

Spoon bread has deep Southern roots often considered a bridge between cornbread and pudding

Its origins reflect a blend of Indigenous African and European culinary traditions

Historically it was made over open fires and served as a staple in Southern households

Frequently Asked Questions About Recipes

→ Can I use cornmeal mix instead of plain cornmeal?

No, use plain finely ground cornmeal for the right texture. Cornmeal mix may alter the structure.

→ Why are the eggs separated?

Separating the eggs and folding in whipped whites adds air, giving the spoon bread a light, airy texture.

→ Can I make this ahead of time?

Spoon bread is best served fresh, but you can prepare the batter in advance and bake just before serving.

→ What can I serve this with?

It pairs well with roasted meats, casseroles, and festive holiday sides like green beans or sweet potatoes.

→ Can I customize the mix-ins?

Yes, try adding cooked corn, cheese, sausage, or herbs to vary the flavor and texture.