Olde Tavern Spoon Bread

Olde Tavern Spoon Bread

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 50 m
Recipe by  Stephanie

“Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness.”

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Adjust Servings

Original recipe yields 12 servings



  1. Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.
  2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  3. Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.
  4. Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.

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Reviews (12)

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Being from Virginia I was raised eating spoonbread. Very good but I never allow batter to cool before mixing in eggs, just temper. I added a little sugar **Tip- heat casserole dish in the oven, once hot place 1 tbsp of butter in dish to melt. Pour batter and bake.



Yum, yum, yum. The first time I had spoon bread was at Christiana Campbell's Tavern in Williamsburg, VA. I have been looking for a spoon bread recipe like that for ages. This one is definitely a keeper. Just remember to put a nice pat of butter on top and let it melt down! Very good.



This is actually a great base for spoon bread. When I worked in kitchens, we'd add whatever we had lying around that couldn't be used to something else. I took this recipe and added about a cup of sauteed peppers & onions, a cup of frozen corn, 2 cups of cheese, green onions, parsley, and diced sausage of some sort. It turned out great and it useful for cleaning out the fridge.

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Amount Per Serving (12 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 322 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Brennan's Irish Soda Bread


next recipe:

Traditional Appalachian Spoon Bread