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Spoonbread is a beloved Southern dish that lands somewhere between cornbread and a savory custard. Unlike traditional cornbread, which you slice, spoonbread is soft and creamy enough to scoop—hence the name. It’s warm, buttery, and comforting, with just enough structure to hold its shape on the plate.
Whether you serve it with greens, black-eyed peas, chili, or holiday mains, spoonbread is a side dish that feels both rustic and special. It’s incredibly simple to make with basic ingredients, and the texture is truly something to experience.
What You’ll Like About This Dish
- Soft and spoonable. A cross between cornbread and a custard, perfect for scooping alongside saucy mains.
- Simple Southern tradition. Just a few pantry staples, no mixer required.
- Easy to dress up. Add cheese, corn, or chiles to make it your own.
Ingredient Notes
- Cornmeal: Stone-ground or water-ground cornmeal gives the best flavor and texture.
- Salt: Enhances the corn flavor—don’t skip it.
- Boiling water: Helps soften the cornmeal and start the cooking process.
- Butter: Adds richness to the spoonbread and keeps it moist.
- Eggs: Whisked until light and fluffy to help the dish rise slightly.
- Milk: Whole milk preferred, but 2% will work fine.
- Baking powder: Leavens the mixture slightly to prevent it from being too dense.
Steps to Make Old-Fashioned Spoonbread
- Preheat the oven and butter your baking dish.
- In a bowl, combine the cornmeal and salt, then gradually stir in the boiling water to form a smooth mixture.
- Stir in the melted butter.
- In a separate bowl, whisk the eggs until pale, then whisk in the milk.
- Add the milk mixture and baking powder to the cornmeal and whisk until smooth.
- Pour the batter into the baking dish.
- Bake until the center is firm and the top is lightly golden.
- Serve hot, spooned onto plates with a pat of butter.
Tips for Old-Fashioned Spoonbread
- Use stone-ground cornmeal if available—it gives the best flavor and texture.
- Whisk the eggs until pale to incorporate extra air and lightness.
- For the smoothest spoonbread, whisk the batter well to eliminate lumps.
- Serve it immediately after baking—it’s best hot and fresh.
Recipe Variations
- Corn: Add 2 cup of fresh steamed corn kernels to the batter.
- Cheese: Stir in 1 cup of shredded cheddar or pepper jack cheese.
- Mexican: Add a few tablespoons of chopped chile peppers to the batter along with 1 cup of shredded Monterey Jack or a Mexican cheese blend.
- Fluffy Spoonbread: Separate the eggs and beat the whites with stiff peaks Make the batter as directed, but with only the egg yolks, then fold in the beaten egg whites.
- Sweetened: Add 2 tablespoons of granulated sugar to the batter.
Serving Suggestions
- Serve alongside collard greens, black-eyed peas, or chili.
- Add to a holiday table with turkey, ham, or roast chicken.
- Pair with barbecued meats or saucy ribs.
- Top with butter and a drizzle of honey for a sweet-savory twist.
- Include in Southern-style brunch spreads with eggs and sausage.
How to Store and Reheat
Refrigerate: Store leftover spoonbread in an airtight container for up to 3 days.
Freeze: Freezing is not recommended—the texture will become dense and watery after thawing.
To Reheat: Reheat spoonbread in a 350°F oven, covered with foil, until hot. Or fry individual portions in a skillet with butter or bacon grease until browned and heated through.
Old-Fashioned Spoonbread
Ingredients
- Butter for the baking dish
- ¾ cup cornmeal, stone ground if available
- 1 tsp fine salt
- 1 cup boiling water
- 3 tbsp melted unsalted butter
- 2 large eggs
- 1 cup milk
- 2 tsp baking powder
Recommended Equipment
- 1 1/2-qt baking dish
Instructions
- Heat the oven to 350°F and butter a 1 1/2-quart baking dish.Butter for the baking dish
- Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth. Add the melted butter and stir to blend.3/4 cup cornmeal | 1 tsp fine salt | 1 cup boiling water | 3 tbsp melted unsalted butter
- In a separate bowl, beat the eggs until thick and pale; whisk in the milk.2 large eggs | 1 cup milk
- Whisk the milk and egg mixture into the cornmeal mixture along with the baking powder. Whisk until the batter is smooth.2 tsp baking powder
- Turn the batter into the baking dish.
- Bake for about 30 minutes, until firm.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
