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Spoon Bread Recipe
Photo by Larry White

If you're looking for the ultimate bread to eat with your venison chili or roast with gravy, then look no further than my elevated version of the southern classic spoon bread. It's lighter in texture than regular cornbread with almost a custard like mouthfeel, hence the name "spoon bread".

Cooks Notes: In this recipe I added a bit of shredded Jack Cheese, but this is optional. You can swap out the duck fat for another delicious animal fat. You can also use canned roasted green chilies that are available at pretty much every grocery store, just make sure you drain them.

Serves: 6

Time: 45 minutes


  • 1 cup cornmeal ( I like Marsh Hen Mill)

  • 3 cups milk

  • 3 eggs, beaten well

  • 1 teaspoon salt

  • 3 teaspoons baking powder

  • 1/4 cup roasted green chilies, peeled and seeded ( canned is fine)

  • 1/2 cup shredded jack cheese

  • 1 1/2 tablespoons duck fat


  1. Pre-heat your oven to 400 degrees F.

  2. In a medium sized pot add 2 cups of the milk and the cornmeal.

  3. Over medium high heat bring to a simmer while stirring. Remove from the heat.

  4. Add in the remaining milk and stir to combine.

  5. Add in the remaining ingredients and stir to combine.

  6. In a well oil 1 quart baking dish, or individual baking tins, pour in the batter.

  7. Bake for 30-35 minutes or until set.

  8. To serve "spoon" out a good portion into a plate or bowl and top with your chili or gravy.


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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