Wade’s Mill Spoonbread is actually not a bread at all, but more of a rich and dense cornmeal soufflé. It’s packed full of stone-ground goodness with our White Cornmeal and White Grits and is a great substitute for potatoes.
Thought to be a Native American dish, the first spoonbread recipe was published in 1847 by Sarah Routledge in her cookbook “The Carolina Housewife”. Learn more about the history of spoonbread.
Wade’s Mill Spoonbread Mix is 100% natural with no additives or preservatives.