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Melted Leek & Brown Butter Savory Spoonbread

Melted Leek & Brown Butter Savory Spoonbread

A cafe supper shouldn't require a culinary degree, just a heavy skillet and good instincts. We're taking sweet, jammy leeks and folding them into a quick, golden spoonbread batter enriched with browned butter. The hot pan guarantees crispy edges and a lacy crumb, while the center stays impossibly tender.

Camille Roux
Camille Roux
Prep: 28 minutes
Cook: 25 minutes
4
easy
dinnerside dish
weeknight-dinnercast-ironsavory-bakingcafe-style

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Timeline

53 minutes
0m15m30m45m53m
Preheat & Prep
5m
Sweat Leeks
15m
Scald Cornmeal
5m
Brown Butter
5m
Mix Batter
Bake Spoonbread
25m

Ingredients

  • 2 large leeks(White and light green parts only, halved and thinly sliced)
  • 8 tbsp cultured butter(Divided use (1 stick total))
  • 1.5 tsp kosher salt(Divided use)
  • 2 cups whole milk
  • 1 cup fine cornmeal(Do not use coarse polenta for this)
  • 3 large eggs(Room temperature)
  • 1 tbsp Dijon mustard
  • 1 tsp baking powder
  • 0.5 tsp black pepper(Freshly ground)
  • 0.5 cup grated aged provolone(Or sharp white cheddar)

Instructions

  1. 1

    Preheat your oven to 400°F (200°C). Slice 2 large leeks into half-moons. Wash them aggressively in a bowl of cold water—nobody likes gritty supper. Drain well.

    5 min

    Tip: Slice them thin so they melt down beautifully into the batter.

  2. 2

    Melt 2 tbsp cultured butter in a 10-inch cast-iron skillet over medium heat. Add the cleaned leeks and 0.5 tsp kosher salt. Let time do the work here; cook until they collapse into sweet, tangled ribbons, stirring occasionally. Scrape into a bowl and set aside.

    15 min

    Tip: Don't rush the leeks. We want them deeply soft and jammy, not browned and crisp.

  3. 3

    While the leeks sweat, heat 2 cups whole milk in a saucepan or microwave until steaming. Pour it over 1 cup fine cornmeal in a large bowl. Whisk until smooth. Why it works: hot liquid forces the cornmeal to hydrate instantly, ensuring a soft center instead of a crumb tight like a bad alibi.

    5 min

    Tip: Let this sit so the cornmeal absorbs the liquid while you finish the other components.

  4. 4

    Wipe out the cast-iron skillet. Add the remaining 6 tbsp cultured butter and return to medium heat to create a quick beurre noisette (brown butter). Swirl until it foams, smells like toasted hazelnuts, and brown flecks appear. Turn off the heat. Pour exactly half this liquid gold into your cornmeal mixture. Leave the rest in the hot skillet.

    5 min

    Tip: Watch it closely; butter goes from brown to burnt in about ten seconds.

  5. 5

    To the cornmeal bowl, aggressively whisk in 3 large eggs, 1 tbsp Dijon mustard, 1 tsp baking powder, the remaining 1 tsp kosher salt, and 0.5 tsp black pepper. Fold in the cooled leeks and 0.5 cup grated aged provolone.

    3 min

    Tip: The cornmeal mixture should be warm, not boiling hot, so you don't scramble the eggs.

  6. 6

    Pour the batter directly into the hot skillet over the remaining brown butter. The edges should immediately sizzle and fry—this is your crust. Bake for 25 minutes. Look for a gentle jiggle in the center and deeply golden edges. We're not suffering for a Tuesday supper.

    25 min

    Tip: If your skillet cooled down too much while mixing, pop it back on the stove for 30 seconds before pouring the batter.

Chef's Notes

Cami’s shortcut note: Scalding the cornmeal sounds fussy, but it’s the secret to a spoonbread that doesn't taste like gravel. Heat the milk in the microwave if you must. Don't skip this—it pre-gelatinizes the starches for maximum creamy texture. And remember, butter is not a garnish. Serve this directly from the skillet alongside a highly acidic green salad.

Frequently Asked Questions

How long does Melted Leek & Brown Butter Savory Spoonbread take to make?

Melted Leek & Brown Butter Savory Spoonbread takes about 53 minutes total. That includes 28 minutes of prep and 25 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Melted Leek & Brown Butter Savory Spoonbread?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Melted Leek & Brown Butter Savory Spoonbread?

The main ingredients are: large leeks, cultured butter, kosher salt, whole milk, fine cornmeal, large eggs, Dijon mustard, baking powder, black pepper, grated aged provolone.

What type of meal is Melted Leek & Brown Butter Savory Spoonbread?

Melted Leek & Brown Butter Savory Spoonbread is categorized as: dinner, side dish.