Stone-Ground Cornmeal Morning Spoonbread Soufflé with Honey-Pepper Bacon & Whipped Cane Butter
Grandma Mae used to say that spoonbread is what happens when cornbread decides to put on its Sunday best. I remember standing on her heavy wooden step-stool in our Atlanta kitchen, watching her fold stiffly beaten egg whites into a bubbling pot of stone-ground yellow cornmeal mush. It looked like magic watching it rise high in the oven, golden and proud. For this modern take, I wanted to lean into that magical lift, turning the classic into a true soufflé that gives you that incredible contrast between a puffed crown and a velvety, custard-like center. We serve it hot from the oven with crispy bacon glazed in black pepper and wild honey, slathered with whipped cane butter that melts right into every crevice. My biggest tip for making this your own is to really respect the grind of your cornmeal—seek out local stone-ground if you can, because that coarse grain carries the true taste of the earth and history. Don't rush the folding process either; treat those egg whites with tenderness. It is soul food elevated by technique, carrying forward the warmth of my grandmother's kitchen into your morning.
Featured Recipe
Stone-Ground Cornmeal Morning Spoonbread Soufflé with Honey-Pepper Bacon & Whipped Cane Butter
A feather-light yet soul-satisfying Southern breakfast classic, this stone-ground yellow cornmeal spoonbread puffs like a soufflé while keeping its velvety, custard-like center. Paired with crispy black-pepper and honey-glazed bacon strips and luscious whipped cane butter, it delivers the ultimate heritage morning comfort.
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Timeline
Ingredients
- 1 cup stone-ground yellow cornmeal(heirloom fine or medium grind preferred)
- 2 cups whole milk
- 0.5 cup heavy cream
- 10 tbsp unsalted butter(6 tbsp melted for batter, 4 tbsp softened for whipped butter)
- 1.25 tsp kosher salt(divided: 1 tsp for batter, 1/4 tsp for whipped butter)
- 1 tsp freshly ground black pepper(divided: 1/4 tsp for batter, 3/4 tsp for bacon)
- 1 tsp baking powder
- 4 large eggs(separated, at room temperature)
- 0.5 cup sharp yellow cheddar cheese(finely grated)
- 8 slices thick-cut applewood bacon
- 2 tbsp pure honey(warm, for brushing bacon)
- 2 tbsp pure cane syrup(such as Steen's, or sorghum)
- 2 tbsp fresh chives(finely minced, for garnish)
- 1 tbsp unsalted butter(for greasing baking dish)
- 0.75 tsp freshly ground black pepper(for dusting bacon)
- 4 tbsp unsalted butter(softened, for whipped butter)
- 0.25 tsp kosher salt(for whipped butter)
Instructions
- 1
Preheat your oven to 375°F (190°C). Generously grease a 2-quart ceramic baking dish or soufflé dish with 1 tbsp unsalted butter. Arrange 8 slices thick-cut applewood bacon across a parchment-lined rimmed sheet tray.
5 min
Tip: Room temperature butter creates an even barrier so the delicate spoonbread crust releases beautifully.
- 2
In a medium heavy saucepan over medium heat, combine 2 cups whole milk, 0.5 cup heavy cream, 1 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Bring to a gentle simmer, just until tiny bubbles surface around the edges.
5 min
Tip: Do not let the dairy boil vigorously or it may scald and alter the pure sweetness of the corn.
- 3
Gradually whisk in 1 cup stone-ground yellow cornmeal in a steady stream to prevent lumps. Lower heat to medium-low and cook, whisking continuously, until the mixture thickens into a glossy, smooth mush that pulls cleanly from the bottom, about 3 to 4 minutes. Whisk in 5 tbsp unsalted butter until completely melted and glossy. Remove pan from heat and allow to cool for 8 to 10 minutes until warm to the touch.
12 min
Tip: Pour the cornmeal in very slowly; slow whisking ensures an ultra-creamy, velvety texture without any grit.
- 4
While the cornmeal cools, slide the bacon tray into the oven. Bake for 12 minutes until bacon begins to brown, then carefully brush the slices with 2 tbsp pure honey and dust with 0.75 tsp freshly ground black pepper. Return to oven for another 6 to 8 minutes until crisp, glazed, and mahogany.
20 min
Tip: Glazing halfway prevents the sugars in the honey from scorching before the fat renders crisp.
- 5
In a small bowl, beat 4 tbsp softened unsalted butter with 2 tbsp pure cane syrup and 0.25 tsp kosher salt using a fork or small whisk until light, aerated, and fluffy. Set aside at room temperature.
5 min
Tip: Cane syrup lends an earthy, caramel depth that cuts through the rich butter.
- 6
Whisk 1 tsp baking powder and 0.5 cup sharp yellow cheddar cheese into the cooled cornmeal mush. Whisk in 4 large eggs yolks one at a time until thoroughly integrated and silky.
4 min
Tip: Make sure the base is warm, not piping hot, so you don't scramble the yolks.
- 7
In a clean, dry bowl, whip the 4 large eggs whites with a hand mixer or whisk until firm peaks form when beaters are lifted.
4 min
Tip: Ensure the bowl is impeccably clean of any yolk or fat so the whites reach maximum airy volume.
- 8
Stir one-third of the whipped egg whites firmly into the cornmeal batter to lighten it. Gently fold in the remaining whites with a rubber spatula in broad strokes just until no streaks remain. Transfer gently into the prepared baking dish.
3 min
Tip: Fold gently from the bottom up to preserve all those tiny air pockets that create the cloud-like rise.
- 9
Bake undisturbed at 375°F for 30 to 35 minutes until the top is dramatically puffed, golden brown, and slightly firm, with a gentle tender jiggle at the very center.
33 min
Tip: Keep the oven door closed during the first 25 minutes of baking to prevent the soufflé from deflating.
- 10
Remove from the oven, sprinkle immediately with 2 tbsp fresh chives, and spoon warm, custard-like portions onto plates alongside slices of glazed honey-pepper bacon and a generous dollop of whipped cane butter.
2 min
Tip: Spoonbread waits for no one—serve straight from the oven while the puff is high and the interior is luscious.
Chef's Notes
Every Southern cook has a spoonbread chapter in their culinary memory. My grandmother called it 'eating pudding with a fork.' Here, stone-ground yellow cornmeal delivers an incredible sweet, nutty corn integrity that commercial degerminated meal simply cannot replicate. By whipping the egg whites into soft peaks and folding them in, we elevate humble porridge into an airy morning centerpiece that still retains that iconic creamy, custardy soul. Eat it right out of the dish before that glorious puff yields.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.