Talladega Spoonbread



Talladega Spoonbread

Talladega Spoonbread recipe from the Purefory Hotel Cook Book 1941, Talladega Alabama
Course Side Dish
Cuisine American


  • Mixing Bowl
  • Baking Dish or Well Seasoned Cast Iron Skillet
  • Mixing utensils


  • 4 cups milk
  • 2 cups corn meal If using Self Rising corn meal omit adding in the salt and baking powder
  • *salt to taste - Omit if using Self Rising corn meal
  • 1 tbsp sugar
  • Butter the size of an egg
  • 4 eggs Well beaten
  • 1 tbsp *baking powder Omit if using Self Rising corn meal


  • Put milk on to boil. When it is almost boiling, stir in corn meal rapidly.
  • Remove from heat and add *salt, sugar, butter and *baking powder.
  • When sufficiently cool, add the eggs.
  • Put in a large buttered dish or pan and bake at 375 degrees for 40 minutes or until brown.
  • Have batter 1 inch thick in pan when cooked.
  • Serve hot with a spoon.
  • Serves 8-10.
  • Half the recipe makes a nice casserole for family.