Old Dominion Spoon Bread

"My Virginia aunt's old family recipe, thus the name Dominion. It's similar to cornbread in taste, but is much softer and should be served with a spoon, rather than cut. This is a comfort food for me, bringing back memories of my childhood. Delicious served with seafood!"
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Ready In:
1hr 20mins




  • Preheat oven to 350°F.
  • Spray 9x9-inch baking dish with non-stick cooking spray.
  • Place cornmeal in pot.
  • Pour boiling water over cornmeal, stirring to moisten.
  • Cook cornmeal over low heat for 5 minutes stirring frequently, to form a "mush".
  • Add salt, baking powder, baking soda, eggs, and buttermilk.
  • Stir to mix well.
  • **When you add baking soda and baking powder, this mixture will foam up, so be sure to use a larger pot than you think you'll need.
  • **Immediately pour batter into prepared 1-1/2 quart casserole casserole.
  • Bake 50-60 minutes or until set in the middle and lightly browned on top.

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  1. What a delicate version of a cornbread. Can't belive the difference cooking the cornmeal has on the texture. Spoonbread! Wonderful stuff!! Cooked this in a castiron fry pan and served it with maple syrup that we had just finished boiling down today. The grandkids loved it!! Thanks for posting a family treasure.
  2. Made this spoon bread for Mothers Day meal and it was delicious. Soft fluffy lightly sweeten with a little bit of warm cornbread pudding taste and texture. We really enjoyed it. Thanks for sharing.
  3. I am so sorry, beachgirl. I hate rating things so low, especially old family recipes. But while this had lovely creamy texture, it had WAY too much salt for our taste. Almost inedible. Sorry! Thanks for letting me try something so interesting. Sorry it did not work out for us.


I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
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