Classic Old Fashioned Southern Spoon Bread is so tasty and moist that you may never go back to eating traditional cornbread again. It is like a cross between corn pudding and corn soufflé with such a scrumptiously tender custardy texture that is served with a spoon, hence the name spoonbread. Serve it hot with sweet cream butter and organic raw honey.
Spoon bread is so quick to mix that it takes less than ten minutes to prep all in one large saucepan. With just 7 common pantry ingredients it is a shoe in for last minute meals. It’s classic cornbread taste it is the perfect side dish for so many entrees. I love to serve it with roasted or braised beef or chicken but it is just as delicious with collard greens or eggs.
What is spoon bread made of?
Spoon bread is a creamy moist custard like cornbread that is spooned out of the casserole dish like a soufflé. It is commonly made with milk, cornmeal, eggs, salt, baking powder, and sometimes sugar and butter. It is absolutely delicious and a must try for any cornbread lover.
How to make Spoon Bread
First add the butter to a casserole dish and place in the preheated oven. Then heat the milk in a large saucepan until fine bubbles start surfacing around the sides of the pan. next slowly add the cornmeal to the milk stirring to combine.
Once well combined whisk several tablespoons of the hot corn meal mixture into the beaten eggs and stir to warm the eggs. This technique is know as tempering the eggs. Add the tempered eggs, salt, baking powder and sugar to the cornbread mixture stirring to combine. Carefully pour the batter into the hot casserole dish and bake it for 35 minutes or until lightly browned. For best results serve hot.
Southern Spoon Bread recipe tips
- Take the eggs out of the fridge about 40 minutes prior to preparing this recipe to bring them to room temperature.
- Heat the milk over medium heat and keep it stirred so it does not burn.
- Temper the eggs by mixing about 1/2 cup of the hot cornmeal mixture into the bowl with the beaten eggs. This warms the eggs so they incorporate into the hot mixture without cooking.
- Always preheat the casserole dish with a little melted butter in it for crispy brown edges and a creamy buttery center.
- Store leftovers in an airtight container in the fridge. Reheat in a skillet or in the microwave at a reduced power.
- Once cooled leftovers can be frozen in airtight container for up to 3 months with fairly good results.
Recipe variations
- Vegetables – corn kernels, chopped green onions, or minced jalapeno
- Shredded Cheese – Pepper Jack, Monterey Jack, Colby Jack, or cheddar cheese
- Meat – crispy cooked bacon or smoked ham
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Easy Spoon Bread
This classic Southern Spoon Bread recipe is a creamy moist cornbread with the consistency somewhere between a soufflé and a pudding. Served hot with a spoon this delicious traditional dish goes great with braised or roasted meats and vegetables.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: side dish
- Method: bake
- Cuisine: Southern
Ingredients
- 3 tablespoons butter
- 3 cups milk
- 1 cup cornmeal
- 3 eggs beaten
- ½ teaspoon salt
- 2 teaspoon baking powder
- ¼ cup sugar
Instructions
- Preheat oven to 375 degrees.
- Put butter in 1 1/2 quart casserole dish and place in oven.
- Heat the milk in a large saucepan until fine bubbles start surfacing around the sides of the pan. Slowly add the cornmeal to the milk whisking to combine.
- Once well combined whisk several tablespoons of the hot corn meal mixture into the beaten eggs and stir to warm the eggs. Repeat again adding several more tablespoons of the hot corn meal mixture and stirring.
- Add the warmed (tempered) eggs, salt, baking powder and sugar to the cornbread mixture stirring to combine. Carefully pour the mixture into the hot casserole dish and bake for 35 minutes or until lightly browned. For best results serve hot.
Notes
- Take the eggs out of the fridge about 40 minutes prior to preparing this recipe to bring them to room temperature.
- Heat the milk over medium heat and keep it stirred so it does not burn.
- Temper the eggs by mixing about 1/2 cup of the hot cornmeal mixture into the bowl with the beaten eggs. This warms the eggs so they incorporate into the hot mixture without cooking.
- Always preheat the casserole dish with a little melted butter in it for crispy brown edges and a creamy buttery center.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or in the microwave at a reduced power.
- Once cooled leftovers can be frozen in airtight container for up to 3 months with fairly good results.
Keywords: spoon bread cornbread, what is spoon bread, how to make spoon bread
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