Spoon Bread Recipe

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.

Course Side Dish

Cuisine Southern

Keyword how to make spoonbread, spoonbread cornbread, spoonbread recipe, what is spoonbread

Prep Time 10

Cook Time 35

Servings servings

Calories 174kcal

Author Beth Pierce

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