Spinach Spoon Bread


This Southern spoon bread is a more savory version than the sweet potato spoon bread that I served last Thanksgiving. It also had more of a “light” cornbread texture than the pudding texture more typical for spoon bread. This recipe was adapted from Food and Wine, contributed by Tanya Holland. I made it early Thanksgiving day and kept it warm in the warming drawer. We enjoyed the leftovers for breakfast too!

  • Serves: 12
  • 3 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 12 ounces baby spinach
  • 3 cups buttermilk
  • 3 large eggs, separated
  • 1 cup medium-grind yellow cornmeal (I used coarse cornmeal/grits)
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking soda
  • Scant 1 teaspoon kosher salt
  • Pinch of freshly grated nutmeg
  • Pinch of freshly ground black pepper
  1. Preheat the oven to 350° and butter a 9-by-13-inch baking dish or very large enameled cast-iron skillet. In a saucepan of boiling water, cook the spinach just until wilted, about 30 seconds. Drain and cool under running water, then squeeze out as much water as possible. Finely chop the spinach.
  2. In a large bowl, whisk the buttermilk with the egg yolks, cornmeal, flour, sugar, baking soda, salt, nutmeg, white pepper and the 3 tablespoons of melted butter. Fold in the chopped spinach.
  3. In a clean bowl, using a handheld electric mixer, beat the egg whites until soft peaks form. Fold the whites into the batter and scrape it into the prepared baking dish.
  4. Bake the spoon bread in the center of the oven for about 35 minutes (on convection) to 45 minutes, until golden. Let cool slightly, then serve.
Make Ahead: The spoon bread can be made earlier in the day and kept at room temperature; reheat in a 325° oven.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Spinach Spoon Bread

  1. That sounds very interesting and delicious! I will try out this recipe soon!

  2. How very interesting! Will try it soon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,381 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Churro Cupcakes with Cinnamon Cream Cheese Frosting
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Bread Machine Brioche
Chicken Stew with Biscuits
Roasted Salmon with Lemon-Brown Butter Asparagus & Peas
Portuguese Rolls
Pullman Loaf
Oven-Roasted Chicken Shawarma
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Foodista Food Blog of the Day Badge
%d bloggers like this: