Side Dish: United States – Virginia – Virginia Spoonbread

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 cup (150 g) locally milled fine yellow cornmeal
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 large eggs, approx. 150 g total, separated
- 4 tbsp (56 g) unsalted butter, plus more for the pan
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 tsp (4 g) baking powder
- Butter for greasing the casserole (no measurement)
- Optional: 1/2 cup (50 g) shredded sharp cheddar cheese

Instructions

Short Description:
A light, custard-like cornmeal casserole baked until golden and spoonable, traditionally served alongside meats and vegetables in Virginia kitchens. The texture is more delicate and creamy than typical Southern cornbreads.

Regional Notes:
This Virginia variation uses locally milled cornmeal and a higher liquid-to-cornmeal ratio, producing a soft, custard-like interior rather than a dense crumb. It is baked in a buttered casserole and eaten with a spoon, reflecting local milling and home-cooking practices in Virginia.

1. Preheat the oven to 375°F (190°C). Generously butter a 1 to 1.5 quart (1.0–1.4 L) casserole dish and set aside.
2. In a medium saucepan, combine the whole milk, heavy cream, 4 tbsp (56 g) butter, sugar, and salt. Bring just to a simmer over medium heat, stirring so the butter melts and sugar dissolves.
3. Whisk the cornmeal and baking powder into the simmering milk mixture. Reduce heat to low and cook, whisking, for 2–4 minutes until the mixture thickens into a smooth porridge. Remove from heat and let cool 3–5 minutes so it is warm but not scalding.
4. While the mixture cools slightly, separate the eggs. Whisk the yolks until smooth. Stir the yolks into the warm cornmeal mixture until fully incorporated. If using, stir the shredded cheddar into this mixture now.
5. In a clean, dry bowl, beat the egg whites to soft peaks. Gently fold one-third of the beaten whites into the cornmeal mixture to loosen it, then fold in the remaining whites gently but thoroughly, preserving as much air as possible to keep the spoonbread light.
6. Transfer the batter to the prepared casserole dish, smoothing the top. Bake in the preheated oven for 30–40 minutes, or until the top is golden and the center is mostly set (a slight custardy jiggle is desirable).
7. Remove from the oven and let rest 8–10 minutes. Serve warm, spooned directly from the casserole as a side to roasted meats, ham, or vegetables.