Spoon Bread Recipe

If you’ve never tried this before, let me introduce you to a Southern gem I absolutely adore: Spoon Bread Recipe. It’s this delightfully creamy, slightly sweet corn pudding that’s perfect to scoop up with a spoon (hence the name!)—and trust me, once you make it, it’ll be a forever favorite at your table. I love it because it’s simple to whip up but tastes way more special than your average side dish. Keep reading, and I’ll share all my tips so your Spoon Bread turns out perfect every time!

this …

Ingredients You’ll Need

The magic of this spoon bread is in how the flour and cornmeal create just the right texture, while the corn and sour cream add moisture and tang. Each ingredient plays a role, so grabbing quality staples helps your dish shine.

• Nonstick cooking spray: Makes removing the bread from the pan a breeze without sticking.
• Flour: Helps bind everything together and adds structure.
• Cornmeal: Gives that classic corn flavor and a pleasing texture you’d expect.
• Sugar: Just a touch to balance the savoriness and enhance the corn’s natural sweetness.
• Baking powder: Adds lightness, ensuring the bread isn’t dense.
• Kosher salt: Essential for seasoning and bringing all the flavors forward.
• Unsalted butter: Melted for richness and moisture.
• Eggs: Act as the binder and help the bread rise a bit.
• Creamed corn: Provides creamy texture and concentrated sweet corn flavor.
• Whole kernel corn: Adds bursts of juicy corn goodness throughout.
• Sour cream: Keeps the bread moist and adds a gentle tang that balances sweetness.

Variations

I love experimenting with this Spoon Bread Recipe depending on the season and what I have on hand. You can easily make it your own by adding your favorite twists—don’t hesitate to get creative!

• Cheesy version: I once stirred in a cup of sharp cheddar before baking—let me tell you, it took the spoon bread to the next level of savory goodness.
• Jalapeño kick: Adding diced jalapeños gives the perfect spicy contrast to the sweetness, and it’s a hit when I make it for gatherings.
• Vegan adjustment: I swap the eggs for a flaxseed mixture and use a vegan butter substitute—it’s not quite the same texture but still delicious.
• Fresh corn swap: When corn is in season, I use fresh kernels instead of canned—adds a lovely brightness.

How to Make Spoon Bread Recipe

Step 1: Prep Your Baking Dish and Oven

First things first, preheat your oven to 350°F and position the rack in the center. This helps the bread cook evenly without burning the edges. Lightly spray a 9×13-inch baking dish with nonstick cooking spray so the spoon bread doesn’t stick—and trust me, it can get cozy when baking!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and kosher salt. Mixing these first makes sure your cornmeal is evenly distributed so no bites turn out too dense or too dry.

Step 3: Add the Wet Ingredients

To the dry mix, whisk in the melted butter and eggs. Then stir in the creamed corn, drained whole kernel corn, and sour cream until everything comes together in a thick batter. You’ll notice it’s a bit heavy—that’s exactly what you want for that creamy, spoonable texture.

Step 4: Bake to Perfection

Pour the batter into your prepared pan and smooth the top with a spatula. Bake on the center rack for 35-40 minutes, or until the center is just set and the edges turn a beautiful golden-brown. Watch it closely toward the end because oven times vary, and you don’t want it to dry out.

Step 5: Serve Warm and Enjoy

This dish is best enjoyed warm, right out of the oven, while the texture is soft and creamy. Use a big spoon to dig in—no knives needed!

How to Serve Spoon Bread Recipe

Garnishes

I love sprinkling a bit of chopped fresh chives or parsley on top for color and a hint of freshness. A pat of melting butter on warm spoon bread? Game changer. If I’m feeling decadent, a dusting of smoked paprika adds a subtle smoky note that pairs nicely.

Side Dishes

This Spoon Bread Recipe pairs beautifully with smoky barbecue ribs, fried chicken, or your favorite roast. I’ve also served it alongside collard greens or baked beans—they just feel right at home on a Southern-inspired plate.

Creative Ways to Present

For a special holiday dinner, I like to spoon the bread into individual ramekins and top each with a sprinkle of cheese and a crack of black pepper—it makes everyone feel like they have their own little indulgence. It’s festive and perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftover spoon bread tightly with plastic wrap or transfer it to an airtight container. It keeps well in the fridge for up to 3 days. You’ll notice it firms up, but don’t worry—that’s normal.

Freezing

I’ve frozen spoon bread without issues by portioning it into freezer-safe containers or wrapping tightly in foil and plastic wrap. When you’re ready, thaw in the fridge overnight before reheating.

Reheating

For the best results, reheat spoon bread in a 350°F oven for about 15-20 minutes until warmed through. Microwaving works, but I find it can make the texture a little gummy. A gentle oven reheat preserves that creamy, fluffy quality we love.

FAQs

Final Thoughts

This Spoon Bread Recipe has been a comforting staple in my family for years, and I’m so happy to share it with you. There’s something truly special about that creamy texture and rich corn flavor that makes any meal feel cozy and complete. If you give it a try, I promise you’ll have a new favorite that’s easy enough for weeknights but special enough for guests. So go ahead—dig in with a spoon, warm up your kitchen, and make a little Southern magic at home!

Print