Buy Now → Kentucky Spoonbread — The Cornbread That Isn’t
This Kentucky spoonbread relies on proper technique rather than baking powder, letting eggs, cornmeal, and dairy create the light, spoonable texture the dish is known for.
- Prep Time: 20 minutes
- Post Bake Rest: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Bread, Sides
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
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- 1 cup yellow cornmeal (not cornmeal mix)
- 2 3/4 cups whole milk
- 1/4 cup heavy cream
- 3 large eggs
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- Flaky sea salt, for finishing
Instructions
- Preheat the oven to 375°F. Place a 10-inch cast-iron skillet in the oven to heat.
- In a small saucepan, melt the butter over medium heat and cook until lightly browned and fragrant. Remove from heat and set aside.
- In a separate saucepan over medium heat, heat the whole milk and heavy cream until steaming but not boiling. Reduce the heat to low, then slowly pour in the cornmeal while whisking constantly. Continue stirring, scraping the bottom of the pan, until the mixture thickens to the consistency of thick, smooth grits — about 1–2 minutes. Remove from the heat.
- Stir in the browned butter until fully incorporated. Let the mixture rest for 3–5 minutes, until warm but not hot.
- In a mixing bowl, beat the eggs and kosher salt with a hand mixer (or whisk vigorously by hand) until slightly frothy and lightened.
- Add the egg mixture to the warm cornmeal mixture and whisk vigorously until smooth and fully combined.
- Carefully remove the hot skillet from the oven and lightly grease if needed. Pour the batter into the hot skillet.
- Bake for 30–35 minutes, until the edges are set and lightly golden and the center is slightly softer than the edges. The surface should no longer appear glossy.
- Remove from the oven and let rest in the skillet for 10–15 minutes. The cast iron will continue to gently set the center as it rests.
- Sprinkle lightly with flaky sea salt just before serving. Serve warm, spooned directly from the skillet.
Equipment
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