Buttermilk Spoon Bread (Printable Recipe)

Soft cornmeal spoon bread with buttermilk and thyme, perfect for festive or everyday sides.

# Ingredients You'll Need:

01 - 3 tablespoons unsalted butter, cut into small pieces, plus more for greasing dish

02 - 2 cups whole milk

03 - 1 cup whole buttermilk

04 - 1 cup finely ground white cornmeal

05 - 2 teaspoons chopped fresh thyme

06 - 2 teaspoons kosher salt

07 - 1/2 teaspoon black pepper

08 - 3 large eggs, separated

01 - Preheat oven to 350°F and generously grease a 2-quart casserole dish with butter.

02 - In a medium heavy saucepan over medium heat, warm the milk and buttermilk until steaming, without boiling.

03 - Gradually pour in cornmeal, whisking constantly to avoid lumps. Stir frequently until mixture thickens, 10–12 minutes.

04 - Remove from heat and stir in butter, thyme, salt, and pepper until fully combined. Let mixture rest for 10 minutes.

05 - In a bowl, combine egg yolks with 2 cups of the warm cornmeal mixture. Stir back into the saucepan mixture until uniform.

06 - Beat egg whites to stiff peaks. Gently fold into the cornmeal base until no streaks remain and batter is smooth.

07 - Transfer batter to prepared dish. Bake for 35–40 minutes until puffed, lightly browned, and set. Serve hot or warm.

01 - Use plain cornmeal, not cornmeal mix, for best texture and flavor.

02 - Separate eggs and whip whites to create a light, airy consistency.

03 - Spoon bread will deflate slightly after baking—this is normal.