What is spoon bread made of?

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.

What’s the difference between cornbread and spoonbread?

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.

What is another name for spoonbread?

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.

What does a spoonbread taste like?

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.

Why do they call it spoon bread?

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.

How to tell when spoon bread is done?

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.

What is spoon bread served with?

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.

Spoon Bread Recipe (Southern Cornbread Casserole)

Name: Spoon Bread (Southern Cornbread Casserole)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern American
Ingredients: ½ cup butter, melted, divided; 1 cup all-purpose flour; 2/3 cup yellow cornmeal; 1/2 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

Description

Soft, buttery, and comforting, this Southern Spoon Bread is part cornbread, part casserole. Perfectly fluffy and easy to make for any meal.

Ingredients

Scale

½ cup butter, melted, divided
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/2 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

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Instructions

Preheat the oven to 375°F. Lightly grease an 8-inch-square baking dish or 1 1/2-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