Texas Spoon Bread Recipe (Cornmeal Spoonbread)

Heat the oven to 375°F (190°C). Lightly grease a medium baking dish so the spoonbread releases easily.

Warm the milk over medium heat. When it’s close to a simmer, whisk in the cornmeal slowly. Keep whisking until it thickens to a porridge/pudding texture, about 3–5 minutes.

Take the pot off the heat. Add butter and margarine (if using) and stir until melted. Mix in sugar and salt.

Let the mixture sit for about 5 minutes so it’s not piping hot. Stir in the baking powder until evenly distributed.

Beat the eggs in a small bowl. Pour them in gradually while whisking briskly; this keeps the eggs from scrambling.

Pour the batter into the prepared dish. Bake until puffed and lightly golden, about 40–45 minutes.

Let it stand for 5 minutes. Spoon into portions while warm; add a small pat of butter if you like.