Southern Batter Bread

  • 1-1/2 cups tap water
  • 3 tablespoons margarine
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1-1/3 cups milk
  • 2 medium eggs

This is a very old recipe. It has been around for at least a hundred years, probably longer. Bring the tap water and margarine to a boil on the stove, or in the microwave. While it is heating, combine the cornmeal, salt and baking powder in a large bowl. Pour the boiling water into the cornmeal mixture. Stir it up quickly with a whisk to prevent lumps. The cornmeal will swell up and absorb the water. Slowly add the milk to the hot cornmeal. If you add it too fast it will wind up lumpy, which is not real bad, but it’s better if you try to keep it smooth. So slowly stir in the milk, a little at a time. When all the milk is added, break the eggs into the bowl too. You don’t add the eggs before the milk because the hot cornmeal will cook them. Trust me, this is sort of an icky thing and difficult to rescue. The time it happened to me, I had to toss out the whole mess for the dogs. The milk cools down the cornmeal, making it the perfect temperature for adding eggs. So beat up the batter until the eggs are well incorporated. Then turn the batter into a well oiled 2-quart casserole, or 8-inch square pan, or even a ten inch iron skillet. Bake the bread at 375° for about 40 minutes. The top will be nicely browned and the mixture will jiggle a little bit when you shake the pan. Take it out of the oven and serve it hot. I like this with Butter Beans especially. Add a cherry pie and you have a supper fit for a Hillbilly King.

There’s just something about making your own bread. Ready to try another recipe? How about these pumpkin muffins?

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  1. OMG! This sounds just like what my grammy used to make!! Thank you!

  2. Charles Tubbs says:

    Again, this was my Knoxville-Richmond Grandmother’s dish. Have not had a recipe; now I’m 67 and here you are! I learned Batter Bread was the southern name, Spoon Bread the northern name. My first Batch is in the oven now. Wd join your group but don’t think I fit the wife category! Thanks!

  3. I think I may have done something wrong it turned out ok =, but is it supposed to have a cornbread bottom and a custard like top?

  4. It still tasted good

  5. I read about batter bread in a book from 1916 (one from the Tucker Twin series by Nell Speed. I was intrigued to try it, and was very glad to find this recipe. It turned out very well, and I’ll definitely make it again. Thanks so much for posting the recipe!

  6. This is one of the best batter bread recipes I have ever had. My grandmother made one that I LOVED growing up and this one is exactly like hers!

  7. Whoopsie!! Sorry about the posting blunder! Should have gone on the Quick & Easy Yeast Pan Bread recipe. Forgive me! But plan on trying this recipe as well. Glad to have gotten the link to this site! Thanks again, Take Care! BJ

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