Spoonbread Recipe
Spoonbread is a beloved classic side dish from the Southern U.S., combining cornmeal, milk, and eggs with a bit of my own personal twist. Serve it as a side dish for weeknight dinners or special occasions, such as holidays. It just melts in your mouth!
No matter what time of year it is, whether it’s Thanksgiving preparation, New Year’s bashes to plan, or a loved one’s birthday, there’s always something going on. This gal is hustling!
That’s where a super simple recipe, like spoonbread, comes in handy. After investing about 20 minutes of hands-on time, I get everything else ready while it bakes. Talk about a time-saver for those crazy weeknights.
What Is Spoonbread?
If you haven’t noticed, I love delicious side dishes as much as the main course. And this classic Southern spoonbread (or spoon bread) is one of my go-to recipes. The savory cornmeal-based souffle-like dish resembles a cross between corn custard and cornbread.
Cornmeal is simmered in milk (great use for leftover cornmeal) and then combined with beaten egg yolk and seasonings. Beaten egg whites are then folded in for a lighter texture. Bake it until soft in the center and delightfully crusty around the edges for a mouthwatering fusion of Native American and African ancestry.
How to Make Spoonbread
- Heat Milk – In a large saucepan, heat 3 cups of milk over medium heat until bubbles form around the sides of the pan. (Photo 1)
- Mix – Meanwhile, in a small bowl, combine the cornmeal, sugar, salt, and remaining milk until smooth. (Photos 2-4)
- Whisk – Slowly whisk the cornmeal mixture into the hot milk. Cook, stirring until it comes to a boil. Reduce the heat, and simmer for 3-5 minutes, stirring constantly, or until the cornmeal mixture pulls away from the sides of the pan. Be careful not to let it burn.
- Butter – Remove the pot from the heat. Stir in the butter, and set aside. (Photo 5)
- Beat Eggs – In a small bowl, beat egg yolks, stirring in a small amount of hot cornmeal mixture to temper the eggs. (It stops the eggs from cooking or curdling.) (Photo 6)
- Mix the eggs tempered with cornmeal into the pan. Add pepper, thyme, and nutmeg (and desired add-ins). (Photos 7-9)
- Beat Egg Whites – In a small bowl, beat egg whites until stiff peaks form. Start by folding a fourth of the egg whites into the cornmeal mixture, then repeat with the remaining egg whites until blended. (Photos 10-13)
- Bake – Transfer the batter to a greased 2½-quart baking dish. Sprinkle with optional chives. Bake, uncovered, at 350°F (174℃) for 40-45 minutes or until puffed and golden brown. Serve immediately. (Photo 14)
Recipe Tips & Notes
- Mix a cup of shredded cheddar, Monterey Jack, mozzarella, provolone, etc., right after adding the egg yolks.
- Bring the eggs to room temperature before starting.
- Green chiles, jalapenos, a dash of cayenne, or hot sauce add a nice spicy kick.
- Sage, basil, Italian seasonings, Creole seasonings, or anything else that floats your boat adds more delicious flavor.
- You can easily turn this into a dessert with extra sugar, raisins, and other dried fruit.
Make-Ahead and Storage Instructions
While it’s best hot from the oven, you can make it ahead. Bake it, let it cool, then cover it with a plastic wrap to store it in the fridge for a day or two. When ready to serve, pop it in the oven until heated through, or let it sit on the countertop until it reaches room temperature.
You can freeze it in an airtight, oven-proof container for a month or two. Thaw the frozen spoonbread in the fridge overnight and heat it in the oven.
Store leftover spoonbread in an airtight container for up to 4 days in the fridge or 2 months in the freezer. You can reheat it in the microwave or oven until hot, but it’s also good at room temperature.
FAQs
Both spoonbread and cornbread are popular corn-based dishes. They’re cozy, comforting, easy to prepare, and pair well with protein (especially in soups and stews).
Spoonbread is more like a baked custard or soufflé, with the eggs separated for a lighter texture. Cornbread, on the other hand, has a denser crumble, more like bread or cake.
Furthermore, spoonbread uses beaten egg whites as its leavening agent. And I couldn’t resist Immafying it with a bit of thyme and nutmeg.
Corn was a staple for the First Nation, and they had many ways of cooking it. Spoonbread was often called Indian pudding or Owendaw cornbread. The Sewee tribe, from what is now South Carolina, is credited with the original recipe.
African Americans put their own twist on the recipe by separating the egg whites for added lift. It began appearing in recipe books in the 19th century. The traditional recipe is so popular that every September in Berea, Kentucky, they have a Spoonbread Festival.
The most common reason is that it’s soft enough to be served with a spoon.
What to Serve With Spoonbread
This hearty, steaming-hot spoonbread perfectly complements slow-cooker pork chops, collard greens, and mashed potatoes. Or you could go with Southern fried chicken and fried okra.
More Hearty Corn Side Dishes You’ll Love
Watch How to Make It
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This blog post was originally published in November 2019 and has been updated with additional tips, new photos, and a video.
Spoonbread Recipe
Ingredients
- 3½ cups (840ml) whole milk
- 1 cup (120g) cornmeal
- 2 tablespoons (25g) sugar
- 1 teaspoon (5g) salt
- 4 tablespoons (56g) unsalted butter
- 4 large eggs, separated
- ½ teaspoon (1g) freshly ground pepper (adjust to taste)
- 1 teaspoon (0.80g) fresh thyme (optional)
- ¼ teaspoon (0.50g) freshly grated nutmeg (optional)
- 1-2 tablespoons chives, chopped (optional)
Instructions
- In a large saucepan, heat 2½ cups milk over medium heat until bubbles form around the sides of the pan.
- Meanwhile, in a small bowl, combine the cornmeal, sugar, salt, and remaining milk until smooth.
- Slowly whisk the cornmeal mixture into the hot milk. Cook and stir until the mixture comes to a boil. Reduce heat; simmer for 3- 5 minutes, stirring constantly or until the cornmeal mixture pulls away from the sides. Be careful not to let it burn.
- Remove the pot from the heat. Stir in the butter. Set aside.
- In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture to temper the eggs to stop them from cooking or curdling. Return all to the pan and mix well. Then add pepper, thyme, and nutmeg (you can add your desired add-ins at this part).
- In a small bowl, beat egg whites until stiff peaks form. Start by folding a fourth of the egg whites into the cornmeal mixture, then repeat with the remaining egg whites until blended.
- Transfer to a greased 2½-quart baking dish. Sprinkle with chives if using. Bake, uncovered, at 350°F (175℃) for 40-45 minutes or until puffed and golden brown. Serve immediately.
Tips & Notes:
- Room temperature eggs make the best spoonbread.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
I want to try this recipe. Just wondering about the grind of cornmeal used?
I have medium grind. Wondering if that would work or if it needs to be fine?
Hi Tina.
Yes, you could use the medium grind. The texture will be slightly different compared to using fine grind, but it shouldn’t affect the overall outcome so much. Do let me know how it works out for you!
Beyond delicious. Whipping egg whites gives this a texture so much lighter than cornbread. Had this for dinner with just a tossed salad. A few weeks later had it for breakfast with vegetarian sausage.
What great pairings you had there! And thank you for taking the time to leave a comment. I appreciate it.
This looks amazing! I loved my mom’s spoon bread as a kid; we would sometimes have it for breakfast with maple syrup. She didn’t whip the egg whites, but I think that’s a smart idea. I’ll have to give this a try!
Great! Do let me know how it works out . Thanks.
I really enjoyed this recipe. I don’t like cornbread but I figured it was because of the recipes. I liked the consistency of this and was afraid of the flavor combination – nutmeg and thyme – but it really worked. This was also fun to make. We enjoyed this and I’ll make again. It is true it’s best eaten right away.
Thanks so much for taking time out to offer feedback.
God Bless!!
This is a great recipe! Easy to follow and tasted delicious!
Aww.. Thanks so much.
Hi Imma,
Is there an alternative for the cornmeal on this recipe?
Hi Cynthia,
Sorry I have only made this recipe with cornmeal. Using another ingredient will completely change the consistency of this dish.
Rest. Repose. Relax. Return.
Hi Imma,
Love your recipes. Can you make this spoon bread with almond milk?
Thanks,
Mirella
Hi Mirella, I have not tried to make it with almond milk so I cannot stand behind that but almond milk naturally has a thinner consistency so keep that in mind! If you try it and it works out please let me know, I’d love to know 🙂