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
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.
Nutrition
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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!
Dominique
My family has made spoon bread for years at thanksgiving, and I never had a good recipe! This recipe was just like theirs and it was SO good! Thank you!
Beth Pierce
You are most welcome! The pleasure is all mine!
Sangeetha
This spoon bread recipe looks absolutely delicious and perfect for a cozy night in. The step-by-step instructions and helpful tips make it seem like a foolproof recipe, even for a newbie baker like myself. Thanks for sharing this recipe, I can’t wait to give it a try!
Beth Pierce
Thanks so much! I sure hope you enjoy it!
Alita Pacio
I love that this one only takes a few minutes to whip up and has a short list of common ingredients. Thank you so much!
Beth Pierce
The pleasure is all mine!
briannemanzb
This is a delicious comfort food, and it can be served as the bread side dish for almost any meal. Thank you so much!
Nicole Bertrand
I’ve never had this but my family LOVES corn bread. Looks like I’ll have to make it over the weekend!
Cinny
That sounds pretty awesome! I can’t believe all the prep takes only 10 minutes!
Stephanie
Wow! You are so right – I won’t be making regular cornbread again. The texture and taste are spot on!
Vanessa Palma
This is delicious. My family really loves it. So much better than cornbread.
Pooja
I love spoon bread. This recipe was easy and it has amazing texture. You will love it!
Ntensibe Edgar
Thanks for the great recipe. You are correct. I like this better than traditional cornbread. Thanks for sharing!
Rosey
I like cornbread.I have room for both in my life. 🙂 This looks delish.
Colleen
This is delicious comfort food. I served this as a side dish with beef stew and it was so yummy. Thank you so much.
Beth Pierce
Thanks Colleen! So glad that you liked it!
briannemanzb
This dish is very similar to cornbread but I love this one better. I like a more soufflé texture.
Beth Pierce
Me too! I could not agree more!
Irena
Simply the best!