Description
No-knead spoon bread is a creamy, custardy Southern dish that's easy to prepare and perfect as a comforting side. With a soft interior and a lightly crisp top, it sits between cornbread and soufflé, offering a simple yet satisfying flavor.
Ingredients
- 1 cup cornmeal
- 2 cups milk
- 2 tablespoons butter
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Heat milk in a saucepan until just about to boil.
- Slowly whisk in cornmeal to make a thick mush.
- Remove from heat and stir in butter until melted.
- Let mixture cool slightly, then add eggs, baking powder, salt, and sugar if using. Mix well.
- Stir in cheese if using.
- Pour mixture into the greased baking dish.
- Bake for 35–40 minutes, until top is golden and puffed.
- Serve warm by scooping with a spoon.
Notes
- Use certified gluten-free cornmeal for a gluten-free version.
- Add jalapeños, scallions for variation.
- Reheat gently to maintain soft texture.
- Do not freeze—texture may become watery when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
