Spoon Bread Recipe

Spoon bread, also known as corn casserole or corn pudding, is a creamier version of cornbread that you eat with a spoon. The most well-known recipe is from Jiffy and is typically made from Jiffy corn muffin mix, butter, sour cream, eggs, canned corn, and canned creamed corn. This from-scratch version barely takes any longer to make, yet it’s so much more delicious. Making your own cornbread mix — with flour, sugar, cornmeal, salt, and baking powder — and using fresh corn makes all the difference. This is a wonderful summer dish to make when fresh corn is in season, but it also makes a delicious side dish for Thanksgiving. (When fresh corn is not available, opt for frozen corn over canned.)

Use a serrated knife to cut the kernels off the cobs. Placing a kitchen towel on top of the cutting board prevents the corn kernels from bouncing all over the place.

Bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean).

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I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.Corn Spoon Bread Recipe – Also known as spoonbread, this classic southern side is like a marriage of tender cornbread and rich corn pudding in one delicious, scoopable dish!

Who doesn’t love home cooking and southern food, bread, and anything that can be eaten with a spoon… And this recipe has it all!

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But you might be wondering, exactly what is Spoon Bread? Sometimes known as spoonbread, this is a popular southern dish that is a cross between traditional cornbread and corn pudding. It’s like corn bread, yet with a moist airy texture that you can spoon up like stuffing.

It’s easy to make with simple ingredients, and is ready to enjoy in just over 30 minutes. Spoonbread is a great addition to any meal, especially those with a hearty meat main dish and stewed or roasted vegetables on the side!

Carefully move the hot pan out of the oven. Place 2 tablespoons of butter in the pan and swirl the pan to make sure the bottom of the pan is fully coded in butter. Once the butter is fully melted,

Sweet Corn Spoonbread {2 Ways!}

Note: If you pour it directly into the center of the pan, the butter should rise up the sides with the batter.

Place the baking dish back in the oven and bake for 25 minutes, or until the center is puffed and golden. Check for doneness by inserting a toothpick into the center. If it comes out clean, the spoon bread is ready.

It is great to enjoy as a hearty stuffing-like side dish. Pair with saucy main dishes like Crockpot Roast Beef, Bloody Mary Shredded Beef, Crockpot Brunswick Stew, or Grilled Pork Chops with Carolina BBQ Sauce.

Deep South Dish: Corn Spoon Bread

We also suggest bringing some veggies to the table, too! Try including a simple Roasted Vegetable Medley, Southern Collard Greens or spicy Jamaican Callaloo (stewed greens), Stewed Okra and Tomatoes or a refreshing and classic Coleslaw.

This spoonbread recipe uses just 1 cup of half-and-half and is made without corn kernels. So the texture is more like a very soft and fluffy cornbread/stuffing hybrid.

Let cool completely, then transfer the spoonbread to an airtight container. Store in the fridge for up to 5 days. I suggest lightly drizzling a tiny bit of water or milk over the top before reheating at 350°F for 5-10 minutes.

Easy Spoon Bread

Freeze leftovers in a freezer-safe container for up to 3 months. Or, prepare the whole thing in a disposable aluminum foil baking pan so you can cool and freeze it in the same pan. Then wrap the container in a layer of plastic wrap and aluminum foil. Thaw in the fridge overnight.

This classic southern corn spoon bread (aka spoonbread) recipe is like a marriage of tender corn bread and rich corn pudding in one delicious, scoopable side dish!

Serving: 0.75 cup , Calories: 245 kcal , Carbohydrates: 28 g , Protein: 7 g , Fat: 12 g , Saturated Fat: 6 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 4 g , Trans Fat: 0.2 g , Cholesterol: 106 mg , Sodium: 477 mg , Potassium: 320 mg , Fiber: 3 g , Sugar: 8 g , Vitamin A: 378 IU , Vitamin C: 0.4 mg , Calcium: 117 mg , Iron: 1 mgSouthern Spoonbread is a part of our culinary history and has been a well known delicacy in the South for hundreds of years. It has a similar texture to grits, although very light like a soufflé, and the flavor slightly leans towards cornbread

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If you’re from Kentucky, chances are you know what Spoonbread is, and hopefully you’ve been lucky enough to indulge in a hot serving of this southern delicacy. Just in case you haven’t been so lucky, allow me to tell you about it. Even better…I’ll share the recipe so you can make your own.

, and can be traced back hundreds of years. Sadly, today it’s hard to find spoonbread in a restaurant, and I fret the thought of future generations not knowing what spoonbread is. Here in Kentucky, the historic Boone Tavern in Berea serves fresh from the oven homemade spoonbread all day long. It’s served hot in place of dinner rolls before the meal, and if you’re lucky you’ll still have some room for the meal. One could actually make a meal out of spoonbread.

Self Rising: Feel free to use self rising if you prefer. However, the leaveners in self rising cornmeal are not needed for this recipe. I did use self-rising because that was the only one available at my local Kroger store, (so many empty shelves these days). The egg whites in this recipe get whipped to stiff peaks and gently folded in at the end. They work as the leavener in this recipe.

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All-purpose: All purpose cornmeal is totally fine in this recipe. As stated above, the whipped egg whites serve as the leavener. The recipe calls for 1 teaspoon of salt. I suggest using the entire teaspoon.

Don’t mix, simply fold the egg whites in very gently, going down under the batter and up the sides of the pan and over each time, until you see faint streaks of the egg white remaining.

This southern spoonbread has southern roots and is indeed a delicacy to eat. It’s super easy to make and it’s super light and fluffy with a delicious flavor. Serve this as a side for holidays and you’ll get rave reviews!

Spoon Bread: A Southern Baked Classic Recipe

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Spoon bread is a Southern dish similar to cornbread, but it's more like a soufflé with a texture like the British Yorkshire pudding. To serve, the moist quick bread needs to be scooped with a spoon—hence its name. It's thought to be of Native American origin (where it was called

It became popular around the turn of the 20th century and has been a mainstay in Virginia and Kentucky kitchens ever since.

Southern Spoon Bread Recipe

Spoon bread is delicious comfort food and can serve as the bread side dish for your next meal. It only takes a few minutes to whip up and a short list of common ingredients. Serve spoon bread with Southern main and side dishes like fried chicken, pork chops, collard greens, green beans, and black-eyed peas.

Although the result may not be as soufflé-like, this version is very delicious and custardy. Be sure to use fine or medium cornmeal, not grits, polenta, or coarse cornmeal, which may not absorb the liquid as well. Though there's no sugar, it's naturally sweet, making it perfect for drizzling with honey or maple syrup. —Danielle Centoni

Spoon bread is a lighter, moister version of cornbread.

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