Ingredients
Savory spoonbread
- 3 tbsp unsalted butter 42 g total, divided: 1 teaspoon for the dish, remainder for vegetables
- 150 g yellow onion finely diced
- 100 g celery finely diced
- 600 mL 2% milk
- 250 mL low-sodium vegetable broth
- 150 g fine yellow cornmeal plain cornmeal, not cornbread mix
- 1 tsp dried rubbed sage about 1 g
- 1/2 tsp dried thyme
- 1 tsp baking powder about 4 g
- 1/2 tsp fine salt about 3 g; adjust for broth
- 1/4 tsp black pepper
- 4 large eggs about 200 g without shells
Equipment
- 1 Shallow 2.5- to 3-quart baking dish
- 1 Large saucepan
- 1 Whisk or hand mixer
- 1 Food thermometer
Instructions
- Heat oven to 350°F/175°C. Grease a shallow 2.5- to 3-quart baking dish with 1 teaspoon of the measured butter. Finely dice onion and celery.
- Melt the remaining butter in a large saucepan over medium heat. Cook onion and celery for 7–9 minutes until fully tender. Add sage and thyme and stir for 30 seconds. Add milk and broth and bring just to a simmer.
- Whisk in the cornmeal in a slow, steady stream. Reduce the heat and cook, whisking and scraping the corners, for 5–8 minutes until thick and smooth. Stir in salt, pepper, and baking powder. Remove from heat and cool, stirring occasionally, until just warm rather than hot, about 10 minutes.
- Whisk the eggs in a clean bowl until pale and very foamy. Stir about one-third into the warm cornmeal base to loosen it, then gently fold in the remaining eggs in two additions. Transfer to the prepared dish.
- Bake for about 35–45 minutes until gently puffed and golden, with a set center that reaches 165°F/74°C on a food thermometer. Continue baking if needed; dish depth affects the time. Rest for 10 minutes and serve with a spoon. The top will settle somewhat as it cools.
Nutrition
Calories: 195kcalCarbohydrates: 21gProtein: 8gFat: 9gFiber: 2g
Video
Notes
Nutrition estimate counts the full 150 g cornmeal, 600 mL 2% milk, 250 mL broth, 42 g butter, four eggs, and listed vegetables divided by eight. No gravy or other sides. Contains milk and eggs; check cornmeal, broth, and seasonings if avoiding gluten. Cost allowance: US$1 eggs, US$0.70 milk, US$0.40 butter, US$0.20 cornmeal, US$1.40 vegetables, US$0.40 broth, and US$0.30 seasoning portions; local prices vary.
This is a spoonable side, not a loaf or firm bread-cube dressing. Cook the cornmeal smooth and cool it until just warm before adding eggs. Cook the center to 165°F/74°C. Refrigerate within two hours, use within 3–4 days, and reheat to 165°F/74°C.
Video credit: Ellen's Homemade Delights, Spoonbread Dressing - Cornbread Dressing Recipe With A Twist, published November 7, 2024. Her recipe includes sweet corn, sugar, poultry seasoning, and three eggs. This card uses four eggs, vegetable broth with 2% milk, sage and thyme, and no sweet corn or added sugar. Quantities and baking time differ; follow this card and the center-temperature check.