Early Bird Spoonbread with Cornmeal & Grits

Try this recipe for delicious spoonbread! Indulge your cravings with this one of a kind recipe.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Side Dish
Cuisine American


  • 1 cup Early Bird Pioneer White or Cali Gold Cornmeal
  • 1/4 cup  Early Bird Pioneer White or Cali Gold Grits
  • 2 1/2 cups cups water
  • 1/4 cup unsalted butter
  • 1 cup half and half
  • 1 tsp salt
  • 3 large eggs (seperated)
  • 1/2 cup shredded cheddar or parmesan cheese (optional)


  • In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 to 30 minutes.
  • Beat in the butter, light cream, and salt.
  • Beat the egg yolks in a small bowl then beat them into the cornmeal mixture.
  • In a mixing bowl with an electric mixer, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the cornmeal mixture.
  • Pour the batter into a lightly buttered 8-inch square baking pan; bake in a preheated   375 F oven for about 30 to 40 minutes, or until lightly browned and puffy.
  • Serve the spoonbread immediately with butter.
Keyword Bread