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READY IN ABOUT 2 hrs

Olde Tavern Spoon Bread

Read Reviews (10)

"Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness." — Stephanie

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Original recipe makes 12 servings Change Servings

3 cups milk
1 1/4 cups yellow cornmeal
3 eggs, beaten

1 teaspoon salt
1 3/4 teaspoons baking powder
2 tablespoons butter, melted

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Directions

Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.
Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.
Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.

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PREP 15 mins
COOK 35 mins
READY IN 1 hr 50 mins

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Being from Virginia I was raised eating spoonbread. Very good but I never allow batter to cool before mixing in eggs, just temper. I added a little sugar **Tip- heat casserole dish in the oven, once hot place 1 tbsp of butter in dish to melt. Pour batter and bake.

—srenee80

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Most Helpful Critical Review

May 27, 2008

this was the first time i had spoon bread so i don't know what it is supposed to taste like but this was very bland. corn cake is more my style.

—kaleinani

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11 Ratings

Apr 04, 2008

Yum, yum, yum. The first time I had spoon bread was at Christiana Campbell's Tavern in Williamsburg, VA. I have been looking for a spoon bread recipe like that for ages. This one is definitely a keeper. Just remember to put a nice pat of butter on top and let it melt down! Very good.

—ginag

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Dec 04, 2009

This is actually a great base for spoon bread. When I worked in kitchens, we'd add whatever we had lying around that couldn't be used to something else. I took this recipe and added about a cup of sauteed peppers & onions, a cup of frozen corn, 2 cups of cheese, green onions, parsley, and diced sausage of some sort. It turned out great and it useful for cleaning out the fridge.

—TheOtherBrit

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Oct 06, 2010

I always add about a quarter of a cup chopped cooked bacon and shredded cheese. My mother-in-law used to make it this way and I absolutley love it!

—celinamon

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Feb 14, 2011

I think this is the same recipe my mom used in th '50's. I LOVE this. May be plain by itself, but wonderful with lots of butter. Comfort food at it's finest!!

—anniesgrannie

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Nov 26, 2011

Didn't change a thing and it's perfect. Just like I remember it from my childhood...with a large pat of butter.

—Sarah B

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Nov 06, 2008

Not very flavorful on its own, but it was a great side with tangy tomato sauced baked chicken. I really liked the texture of the spoon bread and the crispy, chewy "crust".

—gapch1026

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Nutrition

Calories
119 kcal
6%

Carbohydrates
14.5 g
5%

Cholesterol
63 mg
21%

Fat
4.6 g
7%

Fiber
0.6 g
2%

Protein
4.6 g
9%

Sodium
322 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Olde Tavern Spoon Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 119
Calories from Fat: 42

% Daily Value *
Total Fat 4.6g 7 %
Saturated Fat 2.4g 12 %
Cholesterol 63mg 21 %
Sodium 322mg 13 %
Potassium 131mg 4 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 0.6g 2 %
Protein 4.6g 9 %
Sugars 3.2g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 15 %
Iron 9 %
Thiamin 13 %
Niacin 13 %
Vitamin B6 4 %
Magnesium 5 %
Folate 22 %

* 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.