Spoon bread is the ultimate Southern comfort food, with a texture that's somewhere between cornbread and pudding - soft, buttery, and melt-in-your-mouth tender. It's baked until golden and fluffy, then served warm straight from the dish with a pat of butter or drizzle of honey. This sweet-meets-savory cornbread casserole is the kind of cozy side dish that disappears fast, whether you serve it for Sunday dinner or alongside a big holiday spread.
This traditional Southern favorite has been around for generations, with roots tracing back to Native American corn dishes and later embraced in Southern kitchens. It's known for its rich flavor, simple ingredients, and that irresistible, custardy center that practically begs for a spoon - hence the name.
If you love old-fashioned comfort foods like cornbread or biscuits, this spoon bread will absolutely win you over. It's easy to make, ready in under an hour, and perfect for both weeknight meals and special occasions.
Why You'll Love This Recipe
- Soft, fluffy, and buttery. Spoon bread has a light, pudding-like texture with a golden, crisp top and tender, creamy center that practically melts in your mouth.
- Simple pantry ingredients. Made with cornmeal, flour, milk, eggs, and butter - all everyday staples you probably already have in your kitchen.
- Versatile side dish. Spoonbread pairs beautifully with roasted meats, barbecue, soups, or even holiday turkey dinners, making it a year-round favorite.
- Perfectly balanced flavor. Slightly sweet, buttery, and savory all at once, this cornbread casserole satisfies every craving for cozy, homemade comfort food.
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Ingredients and Substitutions
To make this delicious spoon bread, you will need the following ingredients (see recipe card below for quantities):
- butter - Adds rich flavor and moisture. Melt half for mixing into the batter and reserve a bit for greasing the pan to create that crisp golden edge.
- all-purpose flour - Helps the spoon bread hold its structure while staying soft.
- yellow cornmeal - The base of the recipe, giving classic sweet corn flavor and subtle texture. Use fine or medium-grind cornmeal for best results. For a more traditional cornbread, try using white cornmeal, which was common in early Southern recipes. Combine both for extra depth.
- sugar - Adds a gentle sweetness that balances the buttery flavor. You can reduce the sugar slightly if you prefer a more savory version.
- baking powder and baking soda - Work together for a soft, fluffy rise.
- salt - Enhances all the flavors so don't skip it!
- cream-style corn - Sometimes labeled as cream corn, this adds moisture, texture, and richness. It's what makes this recipe so soft and custardy compared to classic cornbread.
- milk or sour cream - Milk makes it lighter, while sour cream gives a richer, tangier flavor. You can also use buttermilk for extra tenderness.
- eggs - Essential for the light, airy texture. You can even separate the egg yolks and egg whites, whisking the whites until frothy before folding them into the cornmeal mixture for extra lift and fluffiness.
Equipment
You'll also need measuring cups and spoons, a mixing bowl for dry ingredients, another for wet ingredients, a whisk, silicone spatula, and an 8-inch baking dish or 1½-quart casserole dish. A pastry brush is handy for coating the pan with melted butter.
Instructions
- Prep. Preheat the oven to 375°F. Lightly grease an 8-inch-square baking dish or 1 ½-quart casserole with 1-2 tablespoons melted butter, then plaee the dish in the oven for about 5 minutes while it preheats. This helps create a golden, slightly crisp crust.
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evnly combined. Set aside.
- Mix the wet ingredients. In a medium mixing bowl, whisk together the remaining melted butter, cream style corn, milk (or sour cream), and eggs until smooth.
- Combine. Pour the wet ingredients into the dry ingredients. Use a silicone spatula or an electric mixer to stir until combined and no dry flour is visible in the bowl. Avoid overmixing. Let the batter rest for 5 minutes to allow the cornmeal to hydrate.
- Bake. Carefully remove the hot baking dish from the oven, swirl the melted butter to coat evenly, then pour in the batter. Smooth the top with a spatula. Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool and serve. Allow the cornbread to cool for 10 minutes before slicing. Serve warm or at room temperature with butter, honey, or your favorite spread.
Expert Tip: Rest the Batter Before Baking
Letting the spoon bread batter rest for 5 minutes before baking allows the cornmeal to absorb the liquid, giving you a more even texture and creamier crumb. It's a small step that makes a big difference in the final result.
More Tips and Tricks
- Don't overmix. Stir until the flour just disappears. Overmixing develops gluten, which can make spoon bread dense instead of tender.
- Preheat your pan. Warming your greased dish in the oven before pouring in the batter gives the spoon bread a light crust and rich buttery flavor.
- Check doneness carefully. Spoon bread should be golden on top with a slightly soft center. A toothpick should come out clean but moist.
- Add toppings. A drizzle of honey, a pat of butter, or even a sprinkle of flaky salt on top right before serving makes it extra special.
- Make ahead for gatherings. Spoon bread reheats beautifully, so you can bake it earlier in the day and warm it before serving.
- Serving tip. If you're serving a crowd, estimate about ¾ cup of spoon bread per person. It's rich, so a little goes a long way.
Recipe Variations
- Add cheese. Stir in ½ cup shredded cheddar or Monterey Jack for a cheesy twist.
- Go savory. Add chopped scallions or chives, a pinch of cayenne pepper, or a spoonful of creamed jalapeños for gentle heat.
- Sweet style. Swap sugar for brown sugar or drizzle maple syrup into the batter for extra sweetness.
- Corn lovers' version. Mix in ½ cup of drained corn kernels for more texture.
- Gluten-free option. Replace the flour with a gluten-free blend or fine corn flour for a naturally wheat-free side.
- Holiday variation. Add a dash of cinnamon or nutmeg for warmth during the fall and winter months.
- Add toppings and extras. Finish with a sprinkle of cheddar, breadcrumbs, or crushed Ritz crackers before baking for a golden, crisp top.
- Add bacon. Stir in crispy bacon pieces for a salty balance to the sweetness.
- Corn casserole style. For a heartier side closer to corn casserole, fold in extra cream corn and top with a sprinkle of cheese or breadcrumbs.
- Old Virginia classic. Honor the dish's roots by using white cornmeal and a touch of buttermilk, a nod to its early days in Virginia kitchens.
Storage
How to Store
Once cooled, cover tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
How to Reheat
Reheat spoon bread in a 350°F preheated oven for 10-15 minutes until warmed through. For smaller portions, the microwave works well, just heat in 20-second bursts until soft and steamy. You can also reheat slices or scoops of leftover spoon bread in a parchment-lined air fryer basket. Heat at 320°F for 5-7 minutes until warmed through and slightly crisp on the edges.
How to Freeze
Let the spoon bread cool completely, then wrap tightly in plastic wrap and foil (or use a freezer-safe container). Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat. Avoid microwaving from frozen as the texture can become soggy.
How to Serve
Spoon bread is soft enough to serve with a spoon yet sturdy enough to slice. It's delicious with both sweet and savory dishes - a true all-purpose side. Enjoy it warm with a pat of butter, honey, or maple syrup, or pair it with:
- Holiday favorites like mashed potatoes and green beans
- Roast chicken, turkey, or beef
- Barbecue dishes or grilled meats
- Hearty soups, stews, or chili
These are my favorite main dishes to serve with spoon bread:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Spoon bread is made from a simple mixture of cornmeal, flour, eggs, butter, and milk - similar to cornbread but softer and more custard-like. Cream-style corn and eggs give it a moist, almost pudding-like consistency that sets it apart from regular bread. It's baked until golden, then scooped and served warm with butter or honey.
Cornbread is firmer, crumbly, and sliceable, while spoon bread is soft, moist, and spoonable. Think of spoon bread as the creamier cousin of cornbread - a cross between a soufflé and a casserole. It's lighter, fluffier, and has a silky texture from the eggs and milk.
Spoon bread is sometimes called cornbread pudding or cornmeal soufflé, thanks to its light, airy texture and custard-like center. In older cookbooks, it's even referred to as "Southern corn pudding," especially when served with extra butter or honey drizzled on top.
Spoon bread tastes buttery, lightly sweet, and slightly savory, with the comforting flavor of corn. The top bakes to a golden crispness while the inside stays soft, almost creamy. It's rich enough to serve on its own but mild enough to pair with nearly any meal.
It gets its name because it's so soft you can serve it with a spoon instead of cutting it into slices like traditional bread. The pudding-like texture means it's often scooped straight from the baking dish, warm and steaming, onto the plate.
The spoon bread is ready when it's golden on top and slightly puffed, and a toothpick inserted in the center comes out clean or with a few moist crumbs. It should jiggle just slightly in the middle but not look wet. Overbaking can make it dry, so start checking at 35 minutes.
Spoon bread is a versatile side that complements everything from roast meats and holiday dinners to casual weeknight meals. It's often served alongside barbecue, fried chicken, or hearty stews. For a sweeter twist, try it with butter, honey, or jam for breakfast or brunch.
More Corn Recipes
Looking for other recipes like this? Try these:
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Recipe
Spoon Bread (Southern Cornbread Casserole)
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Soft, buttery, and comforting, this Southern Spoon Bread is part cornbread, part casserole. Perfectly fluffy and easy to make for any meal.
Ingredients
- ½ cup butter, melted, divided
- 1 cup all-purpose flour
- ⅔ cup yellow cornmeal
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (14.75 ounce) can cream style corn
- 1 cup milk or sour cream
- 2 large eggs, beaten
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch-square baking dish or 1 ½-quart casserole with 1-2 tablespoons melted butter, then plaee the dish in the oven for about 5 minutes while it preheats. This helps create a golden, slightly crisp crust.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evnly combined. Set aside.
- In a medium mixing bowl, whisk together the remaining melted butter, cream style corn, milk (or sour cream), and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Use a silicone spatula or an electric mixer to stir until combined and no dry flour is visible in the bowl. Avoid overmixing. Let the batter rest for 5 minutes to allow the cornmeal to hydrate.
- Carefully remove the hot baking dish from the oven, swirl the melted butter to coat evenly, then pour in the batter. Smooth the top with a spatula. Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cornbread to cool for 10 minutes before slicing. Serve warm or at room temperature with butter, honey, or your favorite spread.
Notes
How to store: Once cooled, cover tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
How to reheat: Reheat spoon bread in a 350°F preheated oven for 10-15 minutes until warmed through. For smaller portions, the microwave works well, just heat in 20-second bursts until soft and steamy. You can also reheat slices or scoops of leftover spoon bread in a parchment-lined air fryer basket. Heat at 320°F for 5-7 minutes until warmed through and slightly crisp on the edges.
How to freeze: Let the spoon bread cool completely, then wrap tightly in plastic wrap and foil (or use a freezer-safe container). Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat. Avoid microwaving from frozen as the texture can become soggy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Southern American
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