One of the best things about living in the South is cornbread. ANY form of cornbread is great. It’s like pizza or spaghetti, even if it’s bad it’s still pretty good and it lends itself to many add-ins. A form of cornbread that I REALLY, REALLY, REALLY, REALLY like is spoon bread.
I had never heard of spoon bread before I moved back to the South and so I was intrigued the first time I saw it on a menu. It was described to me as having a “corn pudding texture but not as chunky.” Kind of weird using the word “chunky” when talking about pudding, so I will discard that word and use custard-like. I would really describe it as more like a bread pudding only smoother. How ever you decide to describe it, spoon bread to me is just darn good. You can add just about anything to it and it is great sweet or savory. Yes I said sweet! I never thought I would like sweet corn ice cream but feel in love with it earlier this year while paired with blueberries.
If this is your first time making spoon bread, don’t be shy, and dig right in…
If you are a repeat offender, try something new with your spoon bread.
I like sun-dried tomatoes, feta, and olives for a Mediterranean twist.
Feeling like Italian? Try adding meatballs, tomatoes and Parmesan cheese.
Feeding a bunch of hungry kids? Go for a pizza twist with sausage, pepperoni, and mozzarella cheese! Heartier than a pizza dip and not as much cream cheese…
This recipe is pretty simple so you can make this one and then start experimenting with different ingredients and make it your own!
It is best to have your eggs and buttermilk at room temperature before you get started. Cook the spinach in the microwave and drain well.
I like to chop my artichoke hearts a little smaller than they already are in the jar but that is totally up to you. If you want to leave the hearts in quarters, I would recommend placing them in the individual ramekins, so that I know they get divided evenly, and then pouring the cornmeal mixture over them.
You can also pour this into one 9×13 casserole dish and serve it Southern family style!
- 1 cup cornmeal
- 4 egg whites (, whipped to stiff peaks)
- 3 cups buttermilk
- 2 teaspoons baking powder
- 1/2 tablespoon salt
- 4 tablespoons melted butter
- 12 ounces frozen chopped spinach (, cooked)
- 1 jar marinated artichoke hearts with the juice
- 1 tablespoon minced onion
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Mix all ingredients, except the egg whites in a large bowl.
- In a separate bowl, whip the egg whites to stiff peaks.
- Fold egg whites into cornmeal mixture until fully incorporated.
- Place mixture in ramekins.
- Bake at 350F for 35 minutes.
- Serve warm!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 553mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 5g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This recipe was inspired by Mrs. Wilkes’ Boardinghouse Cookbook, 2001, Ten Speed Press.
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