Southern Cast-Iron Spoonbread

This Southern spoonbread bakes in a preheated skillet for a lightly crisp edge and a soft, fully set middle made for serving by the spoonful.

54 min

8 servings

Ingredients

1 1/4 cups fine-ground stone-ground white cornmeal

2 cups whole milk, divided

1 cup buttermilk, at room temperature

3 tbsp unsalted butter, divided

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 large egg, at room temperature

1/2 tsp baking powder

10-inch cast-iron skillet · Medium saucepan · Whisk · Instant-read thermometer · Oven mitt

Keep the middle tender

Stop when the center is set and moves as one soft piece; waiting for a firm, dry center makes the spoonbread slice like cornbread.

Serve it hot

Bring the skillet to the table and scoop portions so the soft middle and crisp edge reach each serving.

01. Heat the oven to 400 F with the cast-iron skillet inside; preheating the pan gives the spoonbread its lightly crisp edge.

02. Whisk 1/2 cup cold milk into the cornmeal until smooth so it disperses without lumps.

03. Warm the remaining milk until steaming, just below a simmer, then whisk in the slurry.

04. Cook over medium-low heat for 8 to 10 minutes, stirring, until the porridge is thick and the whisk leaves a brief trail.

05. Off heat, stir in buttermilk, 2 tbsp butter, salt, and pepper; stand 5 minutes to cool slightly.

06. Temper the egg with warm porridge and fold it back with the baking powder just until smooth.

07. Butter the hot skillet with 1 tbsp butter and add the batter while the rim still sizzles.

08. Bake 22 to 26 minutes at 400 F, until the rim is golden, the top is matte, and the center has no liquid slosh.

09. Rest 5 minutes so the middle settles, then serve hot from the skillet by the spoonful.