Louisiana Spoon Bread

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Louisiana Spoon Bread

1 hour

Louisiana Spoon Bread

Louisiana Spoon Bread


1 c Cornmeal

3 c Milk; scalded

2 ts Salt

1 ts Sugar

1 tb Butter; melted

3 Egg yolks; beaten

3 Egg whites; stifly beaten


1. After scalding the milk in a saucepan over high heat, reduce to low and add

cornmeal. Cook 5 minutes.

2. Add salt and cool slightly.

3. Add the butter and sugar then add the egg yolks, stirring rapidly and mixing well.

4. Fold in the egg whites.

5. Bake in a greased baking dish 350 degrees F, about 45 minutes.

6. Serve immediately.


1 thought on “Louisiana Spoon Bread”

  1. I raised my kids making this for them fairly often. I doubled the eggs — richer, fluffier and delicious. THEY LOVED IT — still do. It’s something that is a bit of trouble but loved by all. My family ate it buttered with Mrs. Butterworth syrup on it — that’s how they ate cornbread too. WE love it and it’s worth the trouble. Served it with pork chops, greens and applesauce. Enjoy ~ ~


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