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Cast Iron Honey Spoon Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 34 reviews
  • Author: Sofia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Description

A comforting and creamy spoon bread made with cornmeal and baked to golden perfection. This traditional Southern side dish is fluffy, slightly sweetened with honey, and perfect served warm with extra butter.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon unsalted butter
  • 2 ¼ cups whole milk
  • 1 cup cornmeal
  • 2 egg whites
  • 2 egg yolks
  • 2 teaspoons honey
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat the oven and prepare skillet: Place 1 tablespoon unsalted butter in an 8-inch cast iron skillet and put it in the oven. Preheat the oven to 375 degrees Fahrenheit to melt the butter while heating the skillet.
  2. Cook the cornmeal mixture: Mix 2 ¼ cups whole milk and 1 cup cornmeal in a microwave-safe dish. Microwave for 1 minute carefully to prevent boiling over.
  3. Thicken the cornmeal: Stir the mixture, then microwave again for 3 to 4 minutes, stirring every minute until it becomes thick and creamy.
  4. Whip the egg whites: In a separate bowl, use a hand mixer to whisk 2 egg whites until soft peaks form, which will help make the bread fluffy.
  5. Combine ingredients: Mix the cornmeal mixture with 2 teaspoons honey, 2 egg yolks, 2 teaspoons baking powder, and ½ teaspoon salt until fully incorporated.
  6. Fold in egg whites: Gently fold the whipped egg whites into the cornmeal batter to keep the mixture light and airy.
  7. Bake the spoon bread: Remove the hot cast iron skillet from the oven and pour in the batter. Bake at 375 degrees Fahrenheit for 30 minutes or until a toothpick inserted comes out clean.
  8. Serve: Take the skillet out of the oven and serve the spoon bread warm as a side dish, topped with extra honey and butter if desired.

Notes

  • Using a cast iron skillet helps create a crisp edge and evenly baked bread.
  • Do not overwhip the egg whites; soft peaks will provide the best texture.
  • If you don’t have a microwave, you can cook the cornmeal mixture on the stovetop over medium heat, stirring constantly until thickened.
  • Spoon bread pairs beautifully with soups, stews, or as a side for roasted meats.
  • To make it dairy-free, substitute whole milk with a plant-based milk and use a dairy-free butter alternative.

Find it online: https://sofiabythestove.com/cast-iron-honey-spoon-bread-recipe/