Kentucky cornmeal souffle: stone-ground cornmeal stirred into hot milk to a porridge, beaten with eggs and butter, baked until risen and soft enough to scoop with a spoon. The state's defining cornbread.

Spoonbread is a Kentucky and Virginia tradition with documented recipes from the 18th century. The dish takes its name from the soft scoopable texture, distinct from sliceable cornbread; it is closer to a souffle than a quickbread. Boone Tavern in Berea, Kentucky, claims the canonical recipe, on the menu since 1909. In Louisville the spoonbread is served at Jack Fry's, Garage Bar and 610 Magnolia as the Southern starch accompaniment to braised meats and game.

Where to eat Kentucky spoonbread in Louisville

4 editor picks for Kentucky spoonbread in Louisville, ranked by editorial score. All Louisville signature dishes · Kentucky spoonbread across every city.

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Make it at home

Serves 61 hrEasy

Ingredients

  • 180g fine yellow stone-ground cornmeal (Weisenberger Mill if available; substitute fine polenta)
  • 750ml whole milk
  • 1 teaspoon salt
  • 100g unsalted butter
  • 1 tablespoon caster sugar
  • 4 large eggs, separated
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of cream of tartar (for the egg whites)
  • Unsalted butter for the baking dish
  • More butter to serve on top

Method

  1. Preheat the oven to 190C. Generously butter a 22cm round or 23cm square baking dish.
  2. Bring the milk to a simmer in a heavy pan with the salt.
  3. Whisk the cornmeal in gradually, whisking constantly to avoid lumps.
  4. Reduce heat to low and cook 8 to 10 minutes, stirring constantly, until thick like porridge.
  5. Take off the heat. Whisk in the butter and sugar until the butter melts.
  6. Cool 10 minutes (so the hot cornmeal does not scramble the eggs).
  7. Whisk the egg yolks together. Whisk into the cornmeal one yolk at a time.
  8. Stir in the baking powder and baking soda.
  9. Whisk the egg whites with the cream of tartar to stiff but not dry peaks.
  10. Fold the whites into the cornmeal mixture in three batches, gentle but thorough.
  11. Pour into the buttered dish and bake 35 to 40 minutes until risen and deep golden on top with a slight wobble in the centre.
  12. Serve immediately, scooped with a large spoon, with a pat of cold butter melting on top.

Editor tip. Eat spoonbread the moment it comes out of the oven; it collapses as it cools. Stone-ground cornmeal is the dish; supermarket cornmeal lacks the corn flavour.

Common allergens: Dairy, Egg, Gluten.