Early Bird Spoonbread with Cornmeal & Grits

Drew Speroni
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
Servings 8


  • 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.


Indulge in the rustic charm of Early Bird Spoonbread, a delightful Southern classic infused with wholesome goodness. This comforting dish elevates traditional spoonbread by marrying the hearty flavors of cornmeal and grits from the nearby local flour mill with the sweetness of freshly harvested local corn. The result is a velvety, custard-like texture that embraces the essence of whole grains. Elevate your breakfast or dinner table with this harmonious blend of tradition and locality, as each spoonful transports you to a simpler, more flavorful time.
Keyword Bread