Josephine’s Spoon Bread

             Come in the Farmhouse Kitchen for….   SPOONBREAD

     Coming to Virginia in the late ‘60’s opened the door to lots of new culinary treats for me to experience.  There were many recipes for spoonbread to be tasted but my mother-in-law’s recipe became my favorite.

                                                    JOSEPHINE’S SPOONBREAD

Josephine’s Spoon Bread
Josephine’s Spoon Bread


 Pre-heat oven to 450 degrees.  Drizzle 1 Tablespoon canola oil into a 2 qt. casserole; add 2 Tablespoons butter.  Place casserole into the oven to melt the butter and pre-heat the casserole dish.

     2/3 cup stone ground yellow cornmeal                                          2 tsp. sugar

     ¼ tsp. baking soda                                                                               3 eggs, separated

     2 tsp. baking powder                                                                          1 cup buttermilk

     ½ tsp salt                                                                                               1 cup whole milk

Sift the dry ingredients into a mixing bowl.  Set aside.

Using a wire whisk mix the egg yolks with the buttermilk and milk.  Set aside.

Using a hand mixer whip the egg whites until stiff peaks.

Mix the wet ingredients into the dry just until blended.

Fold in the stiffly beaten egg whites until almost completely combined.

Immediately pour mixture into the pre-heated casserole.

Bake for 18 – 20 minutes until golden brown and souffle like in appearance.

Enjoy this creamy soft pudding-like spoonbread with a pat of butter and a drizzle of honey.


Find these ingredients in our farm market… locally stone-ground yellow cornmeal, butter, buttermilk, milk, pastured eggs and honey.


Josephine’s Spoon Bread
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