Recipe Spoon Bread

[Alyssa Rivers]

Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a softer, almost soufflé-like texture. This unique bread is best enjoyed warm with a dollop of butter, a drizzle of honey or served alongside a hearty bowl of chili.

Reasons You’ll Love This Recipe​

• Delicious Flavor and Texture: Spoon bread is like cornbread, but the preparation method results in a soft, custard-like texture instead of a crumbly one. It’s absolutely irresistible!
• Simple Ingredients: Made with pantry staples, this recipe is easy to prepare and budget-friendly.
• Versatile Pairings: It’s wonderful with honey butter and works as a side for chili, soups, or cowboy beans.

What is Spoon Bread?​

This traditional southern comfort food has a custard-like cornbread texture and flavor. It gets its name from the creamy, pudding-like texture that you can scoop out of the pan. If you love cornbread, you will absolutely love this sweet, creamy spoon bread.

Ingredients Needed​

How to Make Spoon Bread​

You’ll love how simple this spoon bread recipe is! You need just 10 minutes of prep time, and then the oven does all the work. Follow my steps below to ensure it turns out perfect!

1. Heat Milk and Cornmeal: Place 1 tablespoon of butter into an 8-inch cast iron skillet. Place the skillet in the oven and then preheat to 375 degrees Fahrenheit. Mix the milk and cornmeal in a microwave-safe dish and then microwave for 1 minute, checking to make sure it doesn’t boil over.
2. Stir and Continue Heating: Stir the mixture and microwave again for another 3-4 minutes, stopping every minute or so to stir until the mixture is thick and creamy.
3. Whisk Egg Whites: Set the cornmeal mixture aside. In a separate bowl, using a hand mixer, whisk the egg whites until soft peaks form.
4. Combine Ingredients: When the egg whites have been whipped, return to the cornmeal mixture and mix in the honey, egg yolks, baking powder, and salt.
5. Add Egg Whites: Fold the egg whites into the cornmeal mixture to create the batter. Remove the cast iron skillet from the oven and pour the batter into the skillet.
6. Bake and Serve: Bake the bread for 25-30 minutes or until a toothpick inserted comes out clean. Remove the skillet from the oven and serve the spoon bread fresh as a side with honey and butter.

Helpful Tips for Making Spoon Bread​

Spoon bread is a classic, comforting dish that will bring a taste of Southern tradition to your table. Here are some simple tips to make it perfect every time!

• Don’t have a skillet? You can use an 8×8-inch baking dish in place of the skillet, follow the same instructions.
• Can I add corn? Some people like to add drained sweet corn to their spoon bread. If you would like to as well, simply mix one drained can of corn into the cornmeal mixture before folding in the egg whites.
• What milk should I use? I recommend using whole or 2% milk in this recipe for the best results.

How to Store Leftover Spoon Bread​

• In the Refrigerator: Store leftover bread in an airtight container in the fridge for up to 4 days.
• In the Freezer: Store in the freezer for up to 3 months.

Pro tip: This spoon bread batter needs to be baked off once it’s been mixed, it’s not one you can mix and keep for later.

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Print

Spoon Bread​

Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a softer, almost soufflé-like texture.
Course Bread, Side Dish
Cuisine American, Southern
Keyword spoon bread, spoon bread recipe
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 6 people
Calories 203kcal
Author Alyssa Rivers

Ingredients​

• 1 tablespoon unsalted butter
• 2 ¼ cups whole milk
• 1 cup cornmeal
• 2 egg whites
• 2 egg yolks
• 2 teaspoons honey
• 2 teaspoons baking powder
• ½ teaspoon salt

Instructions​

• Place 1 tablespoon unsalted butter into an 8-inch cast iron skillet. Place the skillet into an oven and preheat to 375 degrees Fahrenheit.
• Mix the 2 ¼ cups whole milk and 1 cup cornmeal in a microwave-safe dish and microwave for 1 minute, checking to make sure it doesn’t boil over.
• Stir the mixture and microwave again for another 3-4 minutes, stopping every minute or so to stir until the mixture is thick and creamy.
• Set the cornmeal mixture aside. In a separate bowl using a hand mixer whisk the 2 egg whites until soft peaks form.
• When the egg whites have been whipped return to the cornmeal mixture and mix in the 2 teaspoons honey, 2 egg yolks, 2 teaspoons baking powder, and ½ teaspoon salt.
• Fold the egg whites into the cornmeal mixture to create the batter. Remove the cast iron skillet from the oven and pour the batter into the skillet.
• Bake the bread for 25-30 minutes, until a toothpick inserted comes out clean. Remove the skillet from the oven and serve the bread fresh as a side with honey and butter.

Nutrition​

Calories: 203kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 252mg | Potassium: 379mg | Fiber: 3g | Sugar: 7g | Vitamin A: 286IU | Vitamin C: 0.01mg | Calcium: 181mg | Iron: 1mg​

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