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Spoon Bread

Moist and custardy and studded with sweet little pieces of corn kernels, this easy spoon bread recipe can’t be beat!


Spoon bread with creamed corn and butter

Spoon Bread—Yep, It’s Bread So Tender and Moist You Can Eat It With A Spoon

This classic southern recipe a derivative of cornbread, so it’s not a total misnomer, but spoon bread is more like a custardy, cornmeal-flecked casserole than bread. Oh, and it’s absolutely wonderful, too! It’s a real crowd-pleaser of a side dish recipe, and it’s easy to make, so it’ll please the cook, too. Creamy and comforting, spoon bread is delicious served alongside classic holiday casseroles like green beans or stuffing—buttery and moist, sweet corn spoon bread is sure to be a hit.

flour in a bowl, corn meal, sweet canned corn, creamed corn, eggs, salt and sour cream for spoon bread

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What Is Spoon Bread

This makes it sounds a little fancier and harder to make that it is, but you can think of spoon bread (sometimes styled “spoonbread”) as a basically a cornmeal soufflé! Spoon bread originated in the South. One of the earliest known print records of it is from an 1847 cookbook by a woman named Sarah Rutledge called The Carolina Housewife. Our recipe, however, is a little more mid-century, relying on canned corn—regular and creamed—to make life easy as can be.

flour, sugar, cornmeal, salt and baking soda in a bowl
ingredients for spoon bread in a bowl
spoon bread batter in a bowl
spoon bread batter in a baking dish

What’s In Spoon Bread?

There are a lot of ingredients in this recipe that ensure that this spoon bread comes out incredibly moist—spoonable, you might even say! Creamed corn, butter and—the magical ingredient—sour cream all work together to make this custardy bread casserole really wonderful. Here’s everything you’ll need to make it:

  • AP flour
  • Cornmeal
  • Sugar
  • Baking powder
  • Unsalted butter
  • Eggs
  • Canned creamed corn
  • Canned whole-kernel corn
  • Sour cream
fresh baked corn spoon bread in a casserole dish

How to Make Spoon Bread

Another reason we like to work spoon bread into our holiday menus is because it is just so very easy! Open some cans, stir together, bake—that’s about all the effort this spoon bread recipes requires of you. Here’s how easy it is to make a great pan of spoon bread:

  1. Whisk together the dry ingredients: flour, cornmeal, sugar, baking powder and salt.
  2. Whisk in the “wet” ingredients: butter, eggs, creamed corn, whole corn and sour cream.
  3. Pour the spoon bread batter into a baking dish
  4. Bake!
  5. Eat!
fresh baked corn spoon bread in a casserole dish

Tools You’ll Need

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fresh baked corn spoon bread in a casserole dish

Just A Spoonful of Spoon Bread...

Is not enough! We’re pretty sure you’re going to go nuts for this delicious, easy, spoon bread with creamed corn in it. It’s just so yummy and so simple. When you make it, let us know! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Spoon Bread

  • Serves: 12
  • Prep Time:  10 min
  • Cook Time:  40 min
  • Calories: 293


  • 1 ¼ cup flour
  • ¾ cup cornmeal
  • ¼ cup sugar
  • ½ tsp baking powder
  • 1 tsp salt
  • ¾ cup butter, melted
  • 2 eggs
  • 1 (14.75) can creamed corn
  • 1 (15 oz) can whole kernel corn, drained
  • 1 ¼ cup sour cream
  • Cooking spray for pan


  1. Heat the oven to 350° F. Lightly grease a 9x13 baking dish with butter or nonstick cooking spray, set aside.
  2. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until combined.
  3. Add butter, eggs, creamed corn, whole corn and sour cream. Stir until well combined. Pour the mixture into a baking dish.
  4. Bake until the spoon bread is set in the center and lightly browned on the edges, about 35-40 minutes

Nutrition Info

  • Per Serving
  • Amount
  • Calories293
  • Protein4 g
  • Carbohydrates24 g
  • Total Fat17 g
  • Dietary Fiber2 g
  • Cholesterol75 mg
  • sodium176 mg
  • Total Sugars10 g

Spoon Bread

Questions & Reviews

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  • jenn

    This is amazing! We ate the whole pan!

    Thank Jenn, glad you liked it!