#spoon bread

Goober Spoon Bread

Check out my new Classic Skillet Cornbread recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

234 Grams (1 1/2 Cups) Cornmeal

120 Grams (1 Cup) All-Purpose Flour

66 Grams (1/3 Cup) White Granulated Sugar

6 Grams (1 Teaspoon) Salt

16 Grams (4 Teaspoons) Baking Powder

484 Grams (2 Cups) Buttermilk*

85 Grams (6 Tablespoons) Butter, Divided

1 Large Egg

100 Grams (1 Cup) Old Fashioned Oats*

105g (1/2 Cup) Water

For the Dough

230 grams (1 Cup) Milk

150 Grams (3/4 Cup) Sourdough Starter

80 Grams (1/4 Cup) Maple Syrup

14 Grams (1 Tablespoon) Olive Oil*

300 Grams (2 Cup + 3 1/2 Tablespoons) Bread Flour

100 Grams (1/2 Cup + 1 Tablespoon) Whole Wheat Bread Flour**

10 Grams (1 1/2 Teaspoons) Fine Sea Salt

Additional Equipment

10-Inch Cast Iron Skillet

Large Mixing Bowl

Measuring Cups and Spoons

Wire Whisk

Instructions

Preheat your oven to 425 ° Fahrenheit (218 ° Celsius) with your 10-inch cast-iron skillet inside

While your oven preheats, whisk together the cornmeal, flour, sugar, salt, and baking powder.

In a separate, smaller bowl, whisk together the buttermilk, egg, and 42.5 Grams (3 tablespoons) of the butter.

Pour these wet ingredients over your dry ingredients and stir everything together until just incorporated. Don’t overmix.

Place your skillet on your stovetop and use the heat from the skillet to melt the rest of the butter.

Pour the batter into the hot skillet.

Pop the skillet back into the oven for 25 to 30 minutes.

Let your cornbread cool a few minutes in the skillet on a stovetop.

Learn how to make a savory sweet potato spoon bread that can be a side dish for any meal or a simple snack. 🍠

Ingredients:

2 1/2 Cups Milk or Milk Substitute (600g)

1 1/2 Teaspoons Dried Thyme (1.35g)

1 1/2 Teaspoons Dried Basil (1.05g)

1 Teaspoon Salt (6g)

5 Tablespoons Butter (70g)

1 Cup Cornmeal (144g)

2 Cups Mashed Sweet Potatoes (488g)

4 Egg Yolks

2 Teaspoons Baking Powder (10g)

4 Egg Whites

Directions:

In a medium saucepan, heat the milk, thyme, basil, salt, and butter over medium-low heat. Bring to a simmer, then gradually add the cornmeal while whisking constantly. Keep whisking and cook until the mixture thickens and starts to pull away from the bottom and sides of the pan. Remove from heat and let cool 10 minutes.

In a large mixing bowl, combine the sweet potatoes, cornmeal mixture, egg yolks, and baking powder. Stir together until well combined. In a separate bowl, beat the egg whites until soft peak forms. Fold egg whites into the mixture.

Grease an 8 by 8 in. baking dish with butter. Transfer mixture into dish and smooth over top. Bake in a preheated oven at 350°F for 45 to 50 minutes or until golden brown. The edges will be firm, but the center will still be a bit soft. Cool for at least 10 minutes. Can be served warm.

| Makes about 8 servings.