Spoon Bread

This old fashioned Spoon Bread recipe features a light and airy texture that’s a cross between Southern cornbread and a soufflé. It’s scooped and served with a spoon earning its iconic name, and cementing a permanent spot on the menu.

What the Difference Between Cornbread and Spoon Bread? 

Both spoon bread and cornbread are beloved Southern side dishes. Both are made using cornmeal, but each one has its own unique texture. Spoon bread dates back to the 1800’s in origin, and throughout the years, a few tweaks have been made by cook’s along the way to make it their own. It’s scooped and served with a spoon and not cut into wedges like classic buttermilk cornbread, which has a firmer texture. Both can be enjoyed as a side dish at any meal.

Ingredients to Make Southern Spoon Bread Recipe

Ingredients to make easy Virginia Spoonbread: (Scroll down for the full printable recipe card.)

• Cornmeal – Self rising yellow cornmeal forms the base of the spoon bread batter. It already has baking powder included which gives it an airy texture.
• Liquid – Three cups of whole milk for moisture.
• Butter – Four tablespoons butter adds richness to the taste.
• Whole Eggs – Four eggs yolks and egg whites divided. The yolks bind the batter. The whipped egg whites are folded into the batter giving lift to the texture.
• Sugar – Granulated sugar adds a hint of sweetness to the cornmeal.
• Salt – One teaspoon salt balances the flavor.
• Cream of Tarter – Stabilizes the egg whites and the egg yolks added to the batter.

How to Make the BEST Spoon Bread Recipe

• Heat the Oven and Prepare the Pan: Preheat the oven to 350°F. Butter a 10-inch cast iron skillet or similar size 2 quart casserole dish.
• Scald the Milk: In a medium sauce pan scald the milk with butter. Stir until the butter is melted.
• Add Cornmeal to the Milk and Butter Mixture: Stir the cornmeal into the milk mixing until creamy and fully incorporated. Set aside for 5 minutes.
• Whisk Egg Yolks: Whisk the egg yolks with sugar and 1/2 teaspoon cream of tarter. Slowly whisk the beaten eggs into the cornmeal mixture, stirring constantly.
• Whip Egg Whites: Use an electric mixer to whip the egg whites with 1/2 teaspoon cream of tarter just until soft peaks form. Fold the egg whites into the cornmeal mixture.
• Transfer to Pan: Pour the spoon bread batter into the prepared skillet.
• Oven: Bake per the cook time in the recipe until puffy and golden brown.
• Serve: Let stand for 5-10 minutes, then scoop and serve.

Tips for Making Spoonbread

• Kitchen Tools You’ll Need: Large mixing bowl, medium bowl, large saucepan, measuring cups and measuring spoons, electric hand mixer, whisk, spatula and 10-inch cast iron skillet or similar size baking dish.
• Cast Iron Pan: Baking spoon bread in a cast iron skillet is ideal since cast iron evenly distributes the heat while baking. If you don’t have a cast iron skillet or pan, you can use any similar size baking dish or oven safe skillet.
• Let the Spoon Bread Rest: You’ll note once the spoon bread comes out of the oven that it’s puffed above the rim of the skillet. Allow it to stand on the counter for a few minutes and it will settle just enough to scoop and serve.

How to Serve Spoon Bread

• You can enjoy spoon bread as a side dish for breakfast with eggs, sausage gravy and hash browns.
• Enjoy it with butter and a drizzle of honey or maple syrup.
• Serve it as a side dish with pinto beans and Southern collard greens.
• Top it with sautéed shrimp, fried chicken or beef short ribs.
• Serve it as a side dish with any meal or alongside a bowl of soup or stew.

Recipe Variations

• Cornmeal: You can use white self rising cornmeal in place of yellow self rising cornmeal.
• Herbs: You could add fresh chives, thyme or rosemary to amp up the flavor.
• Cheese: You could add finely grated cheddar cheese, smoked gouda, gruyere cheese or pepper jack cheese for a hint of spice.
• Vegetables: You could add one cup of whole corn kernels to the cornmeal batter prior to folding in the egg whites.
• Spoon Bread Variations: You may also like to try my recipe for Cheddar Chive Spoon Bread.

Storage and Leftovers

• Leftovers: Cool completely then store leftover Spoon Bread in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single servings in the microwave.
• Freezer: You can freeze Spoon Bread for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Bread Recipes to Make

• Easy Sour Cream Cornbread.
• Another old fashioned kind of cornmeal side dish is this recipe for Hot Water Cornbread.
• Cheddar Bacon Jalapeno Cornbread Loaf is made in a loaf pan.
• This sweet Crock Pot Corn Casserole is made using whole kernel corn and Jiffy corn muffin mix.
• My recipe for Pulled Pork Stuffed Cornbread pairs beautifully with a bowl of pinto beans.
• Sweet Potato Cornbread slathered with butter and a drizzle of honey is perfection with baked ham.
• During okra season, you’ll love this Okra Cornbread recipe.
• This colorful Cornbread Salad will make a stunning addition to your table.
• Honey Pecan Cornbread Bites from Martha White.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Set
• Kitchen Utensils

Print

Spoon Bread Recipe

Course Bread, Side Dish

Cuisine American, Southern

Keyword best-spoonbread-recipe, southern-spoonbread-recipe, spoon-bread-recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings (may vary)

Calories 213kcal

Ingredients

• 3 cups whole milk
• 4 Tbsp unsalted butter plus some for greasing the dish
• 1 1/2 cups self rising yellow cornmeal
• 4 large eggs yolks and whites divided
• 2 Tbsp granulated sugar
• 1 tsp salt
• 1 tsp cream of tarter divided use

Instructions

• Preheat the oven to 350°F. Brush a 10-inch cast iron skillet with softened butter. (Around 2 teaspoons.)
• In a medium sauce pan scald the milk with butter. Heat over medium-high heat until the milk is steaming and bubbles form around the edge of the pan. Stir until the butter is melted. Don't boil.
• Remove the pan from the heat. Stir the cornmeal into the milk and butter mixture stirring until creamy and fully incorporated. Set aside for 5 minutes,
• In a small bowl, whisk the egg yolks with sugar and 1/2 teaspoon cream of tarter.
• Slowly whisk the egg yolks into the cornmeal mixture, stirring constantly.
• In a large bowl, use an electric mixer to whip the egg whites with 1/2 teaspoon cream of tarter just until soft peaks form.
• Fold the egg whites into the cornmeal mixture. Pour evenly into the prepared skillet.
• Bake for 30 minutes or until puffy and golden brown and a toothpick inserted into the center comes back clean. Broil at the end of baking to brown the top further, if desired.
• Let stand for 5 minutes, then use a large spoon to scoop and serve.

Notes

• • Cornmeal: You can use white self rising cornmeal in place of yellow self rising cornmeal.

• • Herbs: You could add fresh chives, thyme or rosemary to amp up the flavor.

• • Cheese: You could add finely grated cheddar cheese, smoked gouda, gruyere cheese or pepper jack cheese for a hint of spice.

• • Vegetables: You could add one cup of whole corn kernels to the cornmeal batter prior to folding in the egg whites.

• • Spoon Bread Variations: You may also like to try my recipe for Cheddar Chive Spoon Bread.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 290mg | Potassium: 216mg | Fiber: 2g | Sugar: 6g | Vitamin A: 367IU | Calcium: 104mg | Iron: 1mg

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