According to food writer and historian Deb Freeman, spoon bread’s first printed appearance was in the seminal 1824 Southern cookbook, The Virginia Housewife, where it was called “batter bread.” But ...

Preheat oven to 375 degrees. Butter a heavy muffin pan with cups about 2½ inches in diameter. In a medium mixing bowl, combine cornmeal, flour, baking powder and sugar. Season with salt and ...

Thinking ahead of the holiday rush, mark this recipe for later. A classic Southern spoon bread is a savory cornmeal-based souffle-like dish that is a cross between a pudding and cornbread.