Spoonbread is a Southern specialty that’s a nice change from cornbread. It’s a custard-like cornbread that you spoon out instead of slicing. It’s a side dish and a bread all in one, and it’s delicious. You can serve spoonbread with greens, peas, beans, chili, or as a Holiday side.

How to Store Leftover Spoonbread

Refrigerate leftover spoonbread in an airtight container and eat within 3 days. It will firm up in the fridge, so you might want to reheat it.

You can reheat it, covered with foil, in a 350 F oven, or on the stovetop. To cook it on the stovetop, heat a few tablespoons of butter or bacon grease in a heavy skillet over medium heat. Spoon portions of the spoonbread into the pan and flatten it slightly. Fry until browned and heated through.

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.

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Old-Fashioned Spoonbread

old fashioned baked spoonbread in a baking dish

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Learn how to make old fashioned spoonbread, a unique and delicious Southern cornbread dish that’s an excellent addition to any meal.

  • Author: Diana
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Southern

Ingredients

Scale
  • 3/4 cup cornmeal, stone or water ground, if possible
  • 1 teaspoon salt
  • 1 cup boiling water
  • 3 tablespoons melted butter
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder

Instructions

  1. Heat the oven to 350 F and butter an 8-inch or 9-inch baking dish
  2. 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. In a separate bowl, whisk eggs until thick and pale in color; whisk in the milk.
  4. Whisk the milk and egg mixture into the cornmeal mixture along with the baking powder. Whisk until the batter is smooth.
  5. Turn the batter into the baking dish.
  6. Bake for about 30 minutes, until firm.
  7. Serve hot with butter.

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