Side Dish: United States – Appalachian and Southern United States – Kentucky Spoonbread

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 cup (140 g) yellow cornmeal, medium-ground
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper (optional)
- 2 cups (480 ml) whole milk, warmed
- 4 large eggs, approx. 7 oz (200 g), at room temperature
- 4 tbsp (60 g) unsalted butter, melted and divided
- 1/2 cup (50 g) grated sharp cheddar cheese (optional, for a slightly savory variation)
- 1 tbsp (15 g) unsalted butter, for greasing and dotting before baking

Instructions

Short Description:
A soft, savory cornmeal pudding—lighter than cornbread—made with cornmeal, milk, and eggs and baked until spoonable and just set. Serve warm as a classic Kentucky side.

Regional Notes:
This Appalachian/Southern Kentucky version emphasizes a custardy, spoonable texture rather than a crumbly cornbread; the batter is wetter and often rests briefly so the cornmeal hydrates before baking in a buttered casserole or skillet. It is traditionally plain and served warm alongside roast meats or vegetables.

1. Preheat the oven to 375°F (190°C). Butter a 2-quart (1.9 L) casserole dish or a 9-inch (23 cm) cast-iron skillet with 1 tbsp (15 g) butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper (if using) until evenly combined.
3. In a separate bowl or large measuring cup, whisk the warmed milk, eggs, and 4 tbsp (60 g) melted butter until smooth and slightly frothy.
4. Pour the wet mixture into the dry ingredients and stir until just combined. If using cheddar, fold it in now. The batter will be noticeably loose—this is correct.
5. Let the batter rest for 10–15 minutes at room temperature to allow the cornmeal to hydrate; it will thicken slightly.
6. Give the batter a final gentle stir, then pour it into the prepared casserole or skillet. Dot the top with a few small pieces of the remaining butter if desired.
7. Bake in the preheated oven for 35–45 minutes, until the edges are set and golden and the center is just set with a slight jiggle (a toothpick inserted near the center should come out mostly clean with a few moist crumbs).
8. Remove from the oven and let rest 5–10 minutes. Serve warm, spooned directly from the dish as a soft, comforting side.