Baked Spoon Bread

Baked Spoon Bread

Icewing Shadowdragon 0

"This is an old southern dish that's good for holiday gatherings and family get-togethers. I love this recipe because it has such wonderful flavors in it, and I would serve it with fried chicken and green beans with sauteed sweet peppers."
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55 m servings 415 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
  2. Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
  3. Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
  4. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
  5. Bake in the preheated oven until golden and puffed, about 35 minutes.


  • Cook's Notes:
  • If you do not have cornmeal then you can often substitute flour or cornstarch for it. But it all depends on the recipe. I would usually use cornstarch.
  • Half-and-half can be used in place of the light cream.
  • If you don't have white pepper, you can use black pepper.
  • You can also put bacon or pineapple or whatever you like in it.
  • You can put any kind of meat that is shredded, pulled apart, and cooked.



I tried this recipe to use up light cream I had on hand. I usually use another recipe that is similar, but with 2% milk. This had good taste -I like the addition of honey- but was ultimately t...