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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. Craving corn, but want something a little easier? Try our classic cornbread, scalloped corn, or crispy corn fritters!
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.
What’s In Spoon Bread?
AP flour
Cornmeal
Sugar
Baking powder
Unsalted butter
Eggs
Canned creamed corn
Canned whole-kernel corn
Sour cream
How to Make Spoon Bread
Whisk together the dry ingredients: flour, cornmeal, sugar, baking powder and salt.
Whisk in the wet ingredients: butter, eggs, creamed corn, whole corn and sour cream.
Pour the spoon bread batter into a baking dish.
Bake for 35-40 minutes.
Eat!
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.
More Corn-Based Recipes From The Modern Proper
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