Spoon Bread (or Cornbread Soufflé Casserole)
Spoon Bread (or Cornbread Soufflé Casserole)
Ingredients
For the Baking Dish
- butter, as needed, for greasing
- all-purpose flour, as needed, for dusting
For the Cornmeal Base
- 4 cups water
- 2 cups chicken or vegetable stock
- 1/2 teaspoon salt
- 2 cups self-rising cornmeal
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon hot sauce, such as Cholula or Tabasco, to taste
For the Creamy Enrichment
- 1 cup buttermilk
- 1 cup heavy cream
- 2 sticks butter
For Finishing
- 6 eggs, well-whisked
Instructions
- 1
Preheat your oven to 375°F. Thoroughly grease a 9 or 10-inch round oven-safe baking dish with butter, then dust it lightly with all-purpose flour to prevent sticking. Set aside.
⏱️ 3 min•🌡️ 375
- 2
In a medium saucepan, combine the water, chicken or vegetable stock, and salt. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min
- 3
In a separate medium saucepan, combine the buttermilk, heavy cream, and butter. Heat over medium heat until the butter is melted and the mixture comes to a gentle simmer.
⏱️ 5 min
- 4
Once the water and stock mixture is simmering (from Step 2), gradually whisk in the self-rising cornmeal. Continue to stir constantly for about 2 to 3 minutes until the mixture thickens considerably.
⏱️ 3 min - 5
Remove the thickened cornmeal mixture from the heat. Stir in the grated Parmesan cheese and the hot sauce to taste.
⏱️ 1 min - 6
If your saucepan is too small, transfer the cornmeal mixture to a larger pot or heat-safe bowl. Pour the hot buttermilk, cream, and butter mixture (from Step 3) into the cornmeal mixture. Stir well to combine. Return to low heat and simmer for another 2 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Turn off the heat and let the mixture cool slightly for about 5 minutes.
⏱️ 7 min
- 7
Once the mixture has cooled slightly, add the 6 well-whisked eggs. Vigorously beat the eggs into the cornmeal mixture until they are fully incorporated and the batter is smooth.
⏱️ 2 min
- 8
Pour the final spoon bread batter into the prepared baking dish. Bake in the preheated oven for approximately 35 to 45 minutes, or until the top is golden brown and the spoon bread is puffed up and set.
⏱️ 40 min•🌡️ 375
- 9
Remove from the oven and serve immediately. This dish is meant to be eaten with a spoon, enjoying its light, fluffy, and creamy custard-like texture.
Kitchen Tools
Nutrition Facts (per serving)
Spoon Bread (or Cornbread Soufflé Casserole)
Ingredients
For the Baking Dish
- butter, as needed, for greasing
- all-purpose flour, as needed, for dusting
For the Cornmeal Base
- 4 cups water
- 2 cups chicken or vegetable stock
- 1/2 teaspoon salt
- 2 cups self-rising cornmeal
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon hot sauce, such as Cholula or Tabasco, to taste
For the Creamy Enrichment
- 1 cup buttermilk
- 1 cup heavy cream
- 2 sticks butter
For Finishing
- 6 eggs, well-whisked
Instructions
- 1
Preheat your oven to 375°F. Thoroughly grease a 9 or 10-inch round oven-safe baking dish with butter, then dust it lightly with all-purpose flour to prevent sticking. Set aside.
⏱️ 3 min•🌡️ 375 - 2
In a medium saucepan, combine the water, chicken or vegetable stock, and salt. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 3
In a separate medium saucepan, combine the buttermilk, heavy cream, and butter. Heat over medium heat until the butter is melted and the mixture comes to a gentle simmer.
⏱️ 5 min - 4
Once the water and stock mixture is simmering (from Step 2), gradually whisk in the self-rising cornmeal. Continue to stir constantly for about 2 to 3 minutes until the mixture thickens considerably.
⏱️ 3 min - 5
Remove the thickened cornmeal mixture from the heat. Stir in the grated Parmesan cheese and the hot sauce to taste.
⏱️ 1 min - 6
If your saucepan is too small, transfer the cornmeal mixture to a larger pot or heat-safe bowl. Pour the hot buttermilk, cream, and butter mixture (from Step 3) into the cornmeal mixture. Stir well to combine. Return to low heat and simmer for another 2 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Turn off the heat and let the mixture cool slightly for about 5 minutes.
⏱️ 7 min - 7
Once the mixture has cooled slightly, add the 6 well-whisked eggs. Vigorously beat the eggs into the cornmeal mixture until they are fully incorporated and the batter is smooth.
⏱️ 2 min - 8
Pour the final spoon bread batter into the prepared baking dish. Bake in the preheated oven for approximately 35 to 45 minutes, or until the top is golden brown and the spoon bread is puffed up and set.
⏱️ 40 min•🌡️ 375 - 9
Remove from the oven and serve immediately. This dish is meant to be eaten with a spoon, enjoying its light, fluffy, and creamy custard-like texture.