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Dixie Spoonbread

Dixie Spoonbread

Serves: 6

Hands On Time: 

Total Time: 


2 cups yellow cornmeal, preferably stone ground
1 1/2 teaspoons salt
2 cups boiling water
1 tablespoon melted butter
3 large eggs, separated
2 cups buttermilk
1 teaspoon baking soda


Heat the oven to 400 degrees. Spray one 2-quart baking dish with nonstick oil spray.

In a large bowl, sift together the cornmeal and salt. Pour the boiling water and melted butter over the cornmeal mixture, stirring to make a thick, porridgelike mixture with no lumps. Let cool for 15 minutes.

Thoroughly beat in the egg yolks.

In a medium bowl or measuring cup, combine the buttermilk and baking soda (the mixture will bubble). Gradually to the cornmeal mixture, mixing until smooth (the liquid will be thin).

In a large metal bowl, beat the egg whites with a whisk or electric mixter until they form soft peaks. Gently fold the egg whites into the cornmeal batter, taking care not to deflate the mixture.

Pour the batter into the prepared dish and bake until puffed and golden, 40 to 45 minutes. Serve warm.


Per serving: 255 calories (percent of calories from fat, 21), 10 grams protein, 40 grams carbohydrates, 3 grams fiber, 6 grams fat (3 grams saturated), 114 milligrams cholesterol, 884 milligrams sodium.

About the recipe

Recipe adapted from Crescent Dragonwagon's "The Cornbread Gospels," a bible of corn bread in all its rich forms. She uses stone-ground white cornmeal instead of this version's yellow, and here, an extra egg is added.