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Home / Baking

Spoon Bread

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Author: Imma Published:11/22/2019Updated:5/04/2021
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Spoon Bread – a beloved classic side dish that originated from the Southern part of the U.S. using cornmeal, milk, eggs with a little bit of my own personal twist. Serve it as a side dish during weeknight dinners or for the holidays. It just melts in your mouth!

Spoon Bread

Happy Friday, everyone!

I’m probably taking my much needed Friday off when you read this blog post. With all the Thanksgiving preparation and some blog stuff going on, it’s hard not to put my body to rest. No one wants to be sick on one of the merriest time of the year! So I’m off to an earlier weekend rest and hopefully be able to get back on track on Monday.

This gal is hustling!

But let’s talk about this cozy side dish here – SPOON BREAD.

What is Spoon Bread?

If you haven’t noticed, I’m on a side dish-kick lately. (Did you see my Ultimate Holiday Side Dish Recipes yesterday? 😉 ) In today’s blog post, we’re featuring this classic Southern Spoon Bread. 

Spoon Bread is a savory cornmeal-based dish that is like a cross between Corn Pudding and Cornbread. It originally uses cornmeal, milk, egg yolk, and egg whites that is baked until soft in the center and a bit crusty around the edges.

What is the Difference between a Spoon Bread and Cornbread?

Both Spoon Bread and Cornbread are popular cornmeal-based dishes that are usually present during the holidays. And we all know why. They’re cozy, comforting, easy to prepare and pair well with all kinds of protein and most especially with soups and stews.

But these two somehow differ just by a hair!

Spoon Bread is softer than Cornbread; soft enough to eat it with a spoon. Cornbread, on the other hand, has a denser crumble compared to spoon bread, although it is still quite moist and buttery.

Furthermore, Spoon Bread uses egg whites as a leavening which are beaten until stiffs form and mixed into the cornmeal, milk, butter and egg yolk mixture.

And of course, I decided to put my own personal touch on this cornbread-like casserole by adding nutmeg and fresh thyme.

Spoon Bread

Spoon Bread Ingredients

Purists from the South might not agree with me on this, but taking that extra step of whipping egg whites adds a beautiful rise and texture to our side dish without compromising the taste. Light, fluffy and literally melts in your mouth! Below are the rest of the ingredients that I use for this cornmeal based casserole:

  • cornmeal
  • whole milk
  • unsalted butter
  • sugar
  • salt (omit if using salted butter)
  • freshly ground pepper
  • egg yolks
  • egg whites
  • fresh thyme
  • grated nutmeg

As always, adjust the sugar in this recipe to suit your preference, This recipe is more on the savory side with just a hint of sweetness.

What Else Can You Add?

Just like it’s cornmeal-based cousins, you can pretty much add anything into this: Below are some of the things that you can add; depending on how you are serving this:

  • cheese
  • crumbled bacon
  • ham (perfect way to use leftover holiday ham)
  • corn kernels (for that added corny texture in between)
  • green chiles or jalapenos
  • herbs (sage and basil)
  • caramelized onions
  • raisins or any dried fruit (if you want to go the sweet route)

Spoon Bread

Spoon Bread

Can You Make Spoon Bread Ahead of Time?

I don’t highly encourage though that you prepare this ahead of time or freeze. This is one of those dishes that you can easily whip up and best enjoyed when served immediately. But if you wish to free up some time on Thanksgiving Day, you may bake this ahead of time, let it cool then cover with a plastic wrap and store in the fridge for up to 24 hours. When ready to serve, simply pop it in the oven until heated through or let it sit on a countertop until at room temperature.

What to Serve with Spoon Bread?

Aside from serving this hearty steaming hot spoon bread with lots and lots of butter or a drizzle of honey for brunch, you may serve it with the following below:

  • Slow Cooker Pork Chops
  • Collard Greens
  • Southern Homemade Baked Beans
  • Chili Recipe
  • Spicy Roast Turkey
  • Southern Fried Chicken
  • Green Bean Casserole

More Corny Side Dishes You’ll Love

  • Creamed Corn
  • Hot Water Cornbread
  • Cornbread Dressing
  • Jalapenos Corn Casserole
  • Pineapple Jalapenos Corn Muffin
  • Southern Fried Corn

Spoon Bread

How To Make Spoon Bread

Mixing the dry and wet ingredientsIn a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of the pan. Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth.

Adding cornmeal and egg mixture into the potSlowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 3-5 minutes, stirring constantly or until the cornmeal mixture pulls off the sides. Do not let it burn. Remove the pot from the heat. Stir it in with the butter. Set aside. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture to temper the eggs. It stops the eggs from cooking or curdling.

Spoon BreadReturn all to the pan and mix well. And add pepper, thyme, and nutmeg (you can add your desired add-ins at this part).

Adding whisked egg white into the potIn 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 remaining egg whites until blended.

Transferring spoon bread mixture into a greased baking dishTransfer to a greased 2-1/2-qt. baking dish.

Sprinkle with chives, if using any. Bake, uncovered, at 350°F for 40-45 minutes or until puffed and golden brown. Serve immediately.

Watch How To Make It

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Spoon Bread
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Spoon Bread

Spoon Bread - a beloved classic side dish that originated from the Southern part of the U.S. using cornmeal, milk, eggs with a little bit of my own personal twist. Serve it as a side dish during weeknight dinner or for the holidays. It just melts in your mouth!
5 from 1 vote
Prep: 10 mins
Cook: 55 mins
Southern
Servings 6

Ingredients

  • 3 ½ cups (840ml) whole milk
  • 1 cup (122g) 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 Tablespoon chives , chopped (optional)

Instructions

  • In a large saucepan, heat 2 1/2 cups milk over medium heat until bubbles form around sides of the pan.
  • Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth.
  • Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for about 3- 5 minutes, stirring constantly or until cornmeal mixture pulls off the sides. Do not let it burn.
  • Remove pot from the heat. Stir the the butter. Set aside
  • In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture, to temper the eggs. Stops the eggs from cooking or curdling. Return all to the pan and mix well.  And 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 remaining egg whites until blended.
  • Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with chives, if using any. Bake, uncovered, at 350°F for 40-45 minutes or until puffed and golden brown. Serve immediately. 

Tips & Notes:

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 313kcal (16%)| Carbohydrates: 30g (10%)| Protein: 11g (22%)| Fat: 17g (26%)| Saturated Fat: 9g (56%)| Cholesterol: 143mg (48%)| Sodium: 493mg (21%)| Potassium: 314mg (9%)| Fiber: 2g (8%)| Sugar: 12g (13%)| Vitamin A: 622IU (12%)| Calcium: 180mg (18%)| Iron: 1mg (6%)
Author: Imma
Course: Side
Cuisine: Southern
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Nutrition Facts
Spoon Bread
Amount Per Serving
Calories 313 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 143mg48%
Sodium 493mg21%
Potassium 314mg9%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 12g13%
Protein 11g22%
Vitamin A 622IU12%
Calcium 180mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Spoon Bread
Spoon Bread
Spoon Bread

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Comments & Reviews
  1. Jukisoo says

    Posted on 3/22 at 9:40PM

    5 stars
    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.

    Reply
    • imma africanbites says

      Posted on 3/23 at 1:44PM

      What great pairings you had there! And thank you for taking the time to leave a comment. I appreciate it.

      Reply
  2. Brinn says

    Posted on 1/11 at 5:09AM

    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!

    Reply
    • ImmaculateBites says

      Posted on 1/11 at 9:17AM

      Great! Do let me know how it works out . Thanks.

      Reply
  3. Aisha says

    Posted on 12/26 at 9:50AM

    5 stars
    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.

    Reply
    • ImmaculateBites says

      Posted on 12/28 at 12:11PM

      Thanks so much for taking time out to offer feedback.
      God Bless!!

      Reply
  4. Claire L says

    Posted on 11/22 at 9:26AM

    This is a great recipe! Easy to follow and tasted delicious!

    Reply
    • ImmaculateBites says

      Posted on 11/22 at 1:07PM

      Aww.. Thanks so much.

      Reply
  5. Cynthia says

    Posted on 12/9 at 2:35PM

    Hi Imma,

    Is there an alternative for the cornmeal on this recipe?

    Reply
    • ImmaculateBites says

      Posted on 12/10 at 5:03PM

      Hi Cynthia,
      Sorry I have only made this recipe with cornmeal. Using another ingredient will completely change the consistency of this dish.

      Reply
  6. Bebe says

    Posted on 11/23 at 2:53PM

    Rest. Repose. Relax. Return.

    Reply
  7. Mirella says

    Posted on 11/22 at 10:39AM

    Hi Imma,
    Love your recipes. Can you make this spoon bread with almond milk?
    Thanks,
    Mirella

    Reply
    • Imma says

      Posted on 11/22 at 10:42AM

      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 🙂

      Reply

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