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  • Writer's pictureTommy Centola

Blueberry Spoon Bread

With all this heat, I thought I would share you something sweet this week. This first recipe can be used as either a dessert or a breakfast treat.

2 1/2 cups apple juice

1/3 cup brown sugar

1/2 teaspoon salt

3/4 cups quick grits

5 tablespoons butter, divided

6 large eggs, beaten

1 1/2 teaspoons baking powder

2 cups fresh blueberries

Preheat oven to 350℉. Position oven rack in center and place a 10-inch cast iron skillet or a 9x11-inch baking dish inside the oven to preheat.

Combine apple juice, brown sugar nd salt in a medium saucepan over medium heat; bring almost to a boil. Gradually add quick grits while stirring vigorously with a wooden spoon. Stir continuously until mixture is thick, about 5 minutes; remove from heat. Stir in 3 tablespoons butter; let mixture sit until cooled to the touch. Add eggs and balking powder; mix well.

Remove cast-iron skillet or baking dish from oven. Add 2 tablespoons butter; carefully swirl melted butter to grease entire inside surface. Spoon batter into hot skillet. Evenly distribute blueberries over top. Return to oven and bake for 55 minutes. Remove from oven and let stand 10 minutes. Serve warm with ice cream.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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