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
- 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.
- 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.
- 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.
- 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.
thebrookcook 
That sounds very interesting and delicious! I will try out this recipe soon!
It is savory and nice. I browned it a little too much (multitasking to blame!) but it was still tasty. 🙂 Enjoy!
Reblogged this on The Jackson Diner.
How interesting, is it moist?
More moist than cornbread but not as moist or pudding-esque as a corn or sweet potato spoon bread.
How very interesting! Will try it soon.