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 a scrumptiously tender custardy texture served with a spoon, hence the name spoonbread.
Spoon bread is so quick to mix that it takes less than ten minutes to prep, all in one large saucepan. With just seven common pantry ingredients, it is a great recipe for last-minute meals. Its classic cornbread taste makes it the perfect side dish for many entrees. I love to serve it with braised beef or roasted chicken, but it is just as delicious with collard greens or hearty beef stew.
What Is Spoon Bread?
Spoon bread is a creamy, moist custard-like cornbread spooned from the casserole dish like a soufflé. It is commonly made with milk, cornmeal, eggs, salt, baking powder, and sometimes sugar and butter. It is delicious and a must-try for any cornbread lover.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Unsalted or salted. There isn’t a need to adjust the recipe either way.
- Milk: Whole milk is best for a creamy texture.
- Cornmeal: Either white or yellow cornmeal.
How to make Spoon Bread
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
First, add the butter to a casserole dish and place it 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 cornmeal mixture into the beaten eggs and stir to warm them. This technique is known 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 warm.
Preparation Tips
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Take the eggs out of the refrigerator about 40 minutes before starting this recipe to bring them to room temperature.
- 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.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or the microwave at a reduced power.
- Once cooled, leftovers can be frozen in an 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
More Southern Recipes
Spoon Bread Recipe
Ingredients
- 3 tablespoons butter
- 3 cups whole milk
- 1 cup cornmeal
- 3 eggs beaten
- ½ teaspoon salt
- 2 teaspoon baking powder
- ¼ cup granulated sugar
Instructions
- Preheat oven to 375 degrees.
- Put butter in a 1½-quart casserole dish and place it in the oven.
- Heat the milk in a large saucepan until fine bubbles surface 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 cornmeal mixture into the beaten eggs and stir to warm the eggs. Repeat again, adding several more tablespoons of the hot cornmeal 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or in the microwave at a reduced power.
- Once cooled, leftovers can be frozen in an airtight container for up to 3 months with fairly good results.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kristin
I served this last night with my stuffed pork chops, and it was a hit. It’s like a super easy cornbread but sweeter.
Maria
This reminded me so much of cornbread. We loved the flavor, and I appreciated how easy it was.
Beth Pierce
Thanks, Maria! We love it too!
Annette
This is so delicious! Can it be prepared in advance and refrigerated, then baked later in the day?
Beth Pierce
I am sorry I thought I answered this already. You can not let it sit unbaked because of the baking powder. Baking powder starts reacting when mixed with wet ingredients. However, you can bake and reheat covered in a 325-degree oven for about 15 minutes.
Annette
Can this be mixed up and put into the casserole and refrigerated, then baked later?
Beth Pierce
No sorry, Annette! The baking soda will start to react when it gets wet. That being said you can easily reheat it covered in a 300 degrees oven for about 20 minutes.
Annette
I made this and it was so delicious! What size square or rectangular baking dish is the best size (square inches measurement vs 1 1/2 quart measurement). If I use a larger square dish, the batter will be shallower. If I use a smaller square dish, the batter will be deeper. What size would be ideal for the 35-40 minute baking time? If I use a smaller dish with a deeper batter would I need to bake longer? Thank you!
Beth Pierce
Go with an 8×8 or 9×9 inch square baking dish.
Neely Moldovan
I love this recipe. Spoon bread is the best. So moist and tasty!
SONIA SEIVWRIGHT
I’ve not heard of spoon bread before. I love how moist and delicious this looks.
Fransic verso
This looks so yummy and easy to make. I think if my memories are correct, we tried this before but might have something similar to this one before. It was so good either way. Thank you for sharing!
Beth Pierce
The pleasure is all mine!
Brianna S
What a great recipe. You are right. I like it much better than cornbread!
Gervin Khan
I love how easy and tasty this bread is. This is one of my favorite recipes!