Alabama Spoon Bread Recipe

Name: Alabama Spoon Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: This baked pudding-like side dish made with cornmeal is a cross between corn bread and a souffle. It's usually soft sufficient to eat with a spoon.; 11/2 c. buttermilk; 1 c. solid-pack pumpkin (not pumpkin-pie mix); 4 lrg Large eggs, separated; 3 Tbsp. minced fresh chives; 4 Tbsp. margarine or possibly butter (1/2 stick); 11/2 c. yellow cornmeal; 1 Tbsp. brown sugar; 1 tsp baking soda; 3/4 tsp salt; 1/8 tsp coarsely grnd black pepper

Servings: persons

This baked pudding-like side dish made with cornmeal is a cross between corn bread and a souffle. It's usually soft sufficient to eat with a spoon.
11/2 c. buttermilk
1 c. solid-pack pumpkin (not pumpkin-pie mix)
4 lrg Large eggs, separated
3 Tbsp. minced fresh chives
4 Tbsp. margarine or possibly butter (1/2 stick)
11/2 c. yellow cornmeal
1 Tbsp. brown sugar
1 tsp baking soda
3/4 tsp salt
1/8 tsp coarsely grnd black pepper

1
Preheat oven to 350 degrees F. Lightly grease shallow 2 1/2-qt ceramic baking dish.
2
In medium bowl, with fork or possibly wire whisk, mix buttermilk, pumpkin, egg yolks, and 2 Tbsp.
3
minced chives.
4
In 4-qt saucepan, heat margarine or possibly butter and 1 1/2 c. water to boiling over high heat.
5
Remove saucepan from heat.
6
In small bowl, with wire whisk, mix cornmeal, brown sugar, baking soda, salt, and pepper.
7
Gradually whisk cornmeal mix into warm liquid in saucepan till blended.
8
Then whisk in pumpkin mix.
9
In small bowl, with mixer at high speed, beat egg whites just till stiff peaks form.
10
Gently fold egg whites, one-third at a time, into cornmeal mix till blended.
11
Spoon batter into baking dish and sprinkle with remaining 1 Tbsp.
12
chives.
13
Place baking dish in roasting pan on oven rack.
14
Pour boiling water into roasting pan till it reaches halfway upside of baking dish.
15
Bake spoon bread 50 to 55 min till lightly browned and puffed and knife inserted 2 inches from center comes out clean.

2908

kcal

Calories

292

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: This baked pudding-like side dish made with cornmeal is a cross between corn bread and a souffle. It's usually soft sufficient to eat with a spoon., 11/2 c. buttermilk, 1 c. solid-pack pumpkin (not pumpkin-pie mix), 4 lrg Large eggs, separated, and more.

Yes, Alabama Spoon Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!