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“Every Southern family has their own favorite version of spoon bread. This one is my favorite with genuine cured country ham.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly coat the inside of a 2-quart casserole with butter, set aside.
  2. In a large pan, add the milk; bring to a boil.
  3. Gradually add the cornmeal to the milk and stir quickly with a spoon as you slowly pour the cornmeal inches.
  4. Lower the heat to low setting and cook, stirring continuously, until the mixture is thick--10 minutes or so.
  5. Take the pan off the burner.
  6. Add in the butter and baking powder; stir until the butter is all melted.
  7. Set pan aside to cool.
  8. In a mixing bowl, beat the egg yolks until light and frothy.
  9. Stir egg yolks into the cooled cornmeal mixture.
  10. Add the ham; stir to combine.
  11. In a big mixing bowl, add the egg whites.
  12. Beat using an electric mixer until stiff peaks form; fold egg whites into the cornmeal mixture (should see no trace of egg whites).
  13. Transfer mixture to the prepared casserole dish.
  14. Bake at 350° for 40 minutes or so, or until pick comes out clean.
  15. Best when served hot.

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