Spoon Bread

Is it a casserole? A soufflé? Cornbread? Spoon bread is all of the above!

Spoon bread is a Southern classic that ranks right up there with crockpot mac and cheese when it comes to down-home comfort food goodness. If you haven’t had it before, it’s similar to a soufflé in texture but it’s also creamy like a casserole and it has a sweet flavor (and lots of corn!) that make it taste like cornbread. 

The name comes from the fact that this isn’t a bread you pick up and eat with your hands—it’s soft and spoonable. There is nothing complicated about the flavors in this recipe and the texture is dreamy. It’s the kind of dish everyone will love.

Made-From-Scratch Spoon Bread

Easy! This recipe is made without mixes but it still manages to be super simple even without any shortcuts. (But if you do want to take a shortcut, I share that option later in this post. Read on!)

Creamy and fluffy texture. The combination of cornmeal, sour cream, and eggs gives spoon bread its signature creamy-yet-light texture, which almost melts in your mouth when you eat it. 

Sweet corn flavor. Corn lovers, rejoice! This is a recipe where sweet corn kernels take center stage. (If you love a good corn recipe, be sure to try my cheesy baked corn with bacon and jalapeño, too.)

Ingredient Notes

• Eggs: Two large eggs help give the spoon bread its soufflé-like texture
• Creamed Corn: A can of sweet creamed corn adds flavor and moisture to the dish.
• Whole Kernel Corn: I usually use canned corn to make this recipe really easy. However, if fresh corn is in season, you can easily swap that in and the flavor will be amazing.
• Sour Cream: Some recipes call for milk but I’ve found that using sour cream gives the spoon bread a rich and tangy flavor.
• Unsalted Butter: You’ll be adding your own salt, so using unsalted butter keeps the sodium level in check. Melt the butter before adding it to the batter.
• All-Purpose Flour: Combining all-purpose flour with the cornmeal gives the spoon bread a lighter texture.
• Yellow Cornmeal: This is the key ingredient that gives spoon bread its flavor and texture. Be sure to use regular ground yellow cornmeal, not coarse.
• Granulated Sugar: A little bit of sugar brings out the natural sweetness of the corn.
• Baking Powder: Commonly used to leaven quick breads, baking powder does the same thing in this spoon bread recipe. It makes the bread rise so it’s not flat and hard.
• Salt and Black Pepper: Black pepper and corn are an under-rated combo, so feel free to really lean into the freshly ground black pepper.

How to make Spoon Bread

Get ready. Preheat your oven to 350°F and lightly coat a 9 x 13 inch glass baking dish with nonstick spray.

Combine wet ingredients. Lightly beat the eggs in a large mixing bowl, then stir in the creamed corn, whole kernel corn, and sour cream. Add the melted butter and stir again.

Add dry ingredients. Add the flour, cornmeal, sugar, baking powder, salt and pepper; mix well. Transfer the batter to the baking dish, smoothing the top.

Bake. Put the spoon bread into the preheated oven for 35 minutes, or until it’s set in middle, not wobbly or jiggly, and just beginning to brown around the edges.

Serve. Let the spoon bread cool for a few minutes before serving. Cut into squares or simply scoop it out with a large …. spoon!

Recipe Variations

• Take a shortcut. I tested this recipe with Jiffy brand corn muffin mix and it’s as delicious as the homemade version. To make the spoon bread with Jiffy corn muffin mix (8.5 oz. box), simply omit the flour, cornmeal, sugar, baking powder, and salt.
• Use a different pan. If you prefer, bake the spoon bread in a metal 9 x 13 inch baking pan. Bake 25 minutes instead of 35 minutes. Spoon bread can also be made in a large cast iron skillet (I love the way it looks in a skillet!).
• Cheesy spoon bread. Fold in a cup of freshly shredded cheddar, Monterey Jack, Parmesan, or your favorite cheese into the batter before baking. 
• Make it spicy. Add diced jalapeños, either canned or fresh, or pickled jalapeños to the batter. 
• Make it gluten-free. Although I haven’t tested it personally, my experience with cooking and baking tells me this spoon bread recipe would work with a measure-for-measure (1:1) gluten-free flour blend.
• Garnish ideas. Top your spoon bread with fresh chives or cilantro (or fold them into the batter), or serve with hot sauce on the side.

Serving Suggestions

Barbecue: Spoon bread is a great side dish for any barbecue meal, whether you’re serving slow cooker ribs, chicken with BBQ sauce, or Instant Pot pulled pork.

Roasted meats: Spoon bread pairs beautifully with pot roast and roasted chicken. It’s a classic Thanksgiving side dish along with roasted turkey, mashed potatoes, green bean casserole, and pumpkin pie.

Southern favorites:  Spoon bread is a staple in Southern cuisine, so it pairs well with other classic dishes like fried chicken, hoppin’ John, and mac and cheese.

Refrigerate/Freeze: Leftover spoon bread can be stored in an airtight container in the refrigerator for up to 4 days. You can freeze this recipe wrapped well in the baking dish or in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.

Reheat: You have two options: bake it covered in a 350ºF oven until warmed through or use the microwave to heat it up (best for individual portions).

Cook ModePrevent your screen from going dark

• Preheat oven to 350°F. Lightly spray a 9 x 13 inch glass baking dish (see note) with nonstick spray.

• In a large mixing bowl, lightly beat the eggs. Add the creamed corn, whole kernel corn, and sour cream. Stir well. Add melted butter, stir until combined.

  2 large eggs, 1 can (14.75 ounces) creamed corn, 1 can (15.5 ounces) whole kernel corn, drained, 1 cup full fat sour cream, ¼ cup (4 tablespoons) unsalted butter, melted

• Add flour, cornmeal, sugar, baking powder, salt, and pepper (or Jiffy mix and pepper). Mix well. Spread evenly in prepared pan.

  ⅔ cup all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon ground black pepper

• Bake for 35 minutes or until set in middle and lightly browned around the edges.

• Allow the spoon bread to cool for a few minutes. Cut into 15 squares or serve directly from baking dish with a serving spoon.

• Shortcut: If desired, make the spoon bread with Jiffy corn muffin mix (8.5 oz. box). Omit flour, cornmeal, sugar, baking powder, and salt. Continue with recipe as directed.
• Metal pan: If you prefer, bake the spoon bread in a metal 9 x 13 inch baking pan. Bake 25 minutes instead of 35 minutes. Spoon bread can also be made in a large cast iron skillet, if desired.
• Serving suggestions: Serve spoon bread as a side dish with your favorite meals. It pairs well with barbecue, roasted meats, or as an addition to any Southern-inspired meal. It’s a popular side with Thanksgiving dinner.

Serving: 1square, Calories: 155kcal, Carbohydrates: 19g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 39mg, Sodium: 268mg, Potassium: 123mg, Fiber: 1g, Sugar: 3g, Vitamin A: 243IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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