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Spoon Bread

January 27, 2024

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


homemade Spoon bread made with creamed corn and butter being scooped out of a casserole dish

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A Classic Spoon Bread Recipe

This classic recipe is a derivative of cornbread, but spoon bread is more like a custardy, cornmeal-flecked casserole than bread. Creamy southern spoon bread is delicious served alongside classic holiday casseroles like green beans or stuffing, or any night of the week with Salisbury Steak, Black Bean Soup, Mini Meatloaf, Award Winning Chili or Brunswick Stew.

fresh baked corn spoon bread in a casserole dish

What Is Spoon Bread?

Spoon bread (sometimes styled “spoonbread”) as 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, corn meal, sweet canned corn, creamed corn, eggs, salt and sour cream in prep bowls to make spoon bread

What’s In Spoon Bread?

  • AP flour

  • Cornmeal

  • Sugar

  • Baking powder

  • Unsalted butter

  • Eggs

  • Canned creamed corn

  • Canned whole-kernel corn

  • Sour cream

flour, sugar, cornmeal, salt and baking soda in a glass bowl
flour, cornmeal, sugar, baking powder, salt, butter, eggs, creamed corn, whole corn, and sour cream in a glass bowl
spoon bread batter in a glass bowl made with flour, cornmeal, sugar, baking powder, salt, butter, eggs, corn & sour cream
homemade spoon bread batter spread in a casserole dish that has been sprayed with non stick spray

How to Make 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 for 35-40 minutes.

  5. Eat!

fresh baked spoon bread in a casserole dish

How to Store Leftovers + Tips

  • Leftovers are will keep in the fridge for 3-4 days.

  • Old-fashioned spoon bread made to the letter is great, but if you’d like to spice it up, add a small can of pickled jalapeños and/or shredded cheddar cheese.

  • Make Focaccia or Bacon Cheddar Biscuits to keep the bread heads at the table happy.

  • This can be made up to 2 days in advance and reheated for service.

fresh baked spoon bread in a casserole dish topped with a pat of butter and being scooped out with a wooden spoon

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Spoon Bread

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


  • Nonstick cooking spray
  • 1¼ cups flour
  • ¾ cup cornmeal
  • ¼ cup sugar
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup unsalted butter, melted
  • 2 eggs
  • 1 (14.75-ounce) can creamed corn
  • 1 (15-ounce) can whole kernel corn, drained
  • 1¼ cups sour cream


  1. Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9x13 baking dish with cooking spray.

  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

  3. Whisk in the butter, eggs, creamed corn, whole corn, and sour cream until well combined. Pour the batter into the prepared baking dish.

  4. Bake until the center is just set and the edges are lightly browned, 35-40 minutes.

  5. Serve warm.

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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    Any questions?

    Need to change up some ingredients? Unsure about a step in the method? Click the Ask a Question button above. We’re here for you.

  • Marie

    I served this last halloween with chili and it was a hit so I'm serving it again this year.

    Thanks Marie, we are so happy you loved it!

  • jenn

    This is amazing! We ate the whole pan!

    Thank Jenn, glad you liked it!