Crusty Soft-Center Spoon Bread
- 10m Prep Time
- 45m Cook Time
- 55m Ready In
6 servings Using stone-ground cornmeal will result in a more soufflé-like texture. Preheat the oven to 375°F.
Ingredients
- ¾ cup (120g) fine yellow cornmeal, preferably stone-ground
- ¼ cup (30g) all-purpose flour
- 1 tablespoon (10g) sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (235g) milk
- 1 large egg
- 2 tablespoons butter
- ½ cup (120g) milk
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¾ cup (120g) fine yellow cornmeal, preferably stone-ground
- ¼ cup (30g) all-purpose flour
- 1 tablespoon (10g) sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (235g) milk
- 1 large egg
- 2 tablespoons butter
- ½ cup (120g) milk
Let's Cook
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Step 1.
Whisk together in a large bowl: ¾ cup (120g) fine yellow cornmeal, preferably stone-ground; ¼ cup (30g) all-purpose flour; 1 tablespoon (10g) sugar; 1 teaspoon salt; 1 teaspoon baking powder
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Step 2.
Stir in until well blended: 1 cup (235g) milk; 1 large egg
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Step 3.
Melt in an 8-inch square baking dish in the oven: 2 tablespoons butter
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Step 4.
Swirl the butter in the dish to coat the inside, then pour the butter into the batter and stir to combine. Pour the batter into the hot dish, then pour over the top: ½ cup (120g) milk
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Step 5.
Bake until good and crusty on top, about 45 minutes.