Spoon Bread Recipe: Southern Comfort in Every Bite

Spoon Bread Recipe: Southern Comfort in Every Bite

Spoon bread is a comforting dish that reminds many people of home. The first time I tasted it was at a tiny roadside diner just outside Lexington, Kentucky—fluffy, warm, and so rich it nearly melted into the spoon. My grandmother used to make a version baked straight in her old iron skillet, and I remember sneaking second (and third) helpings as a kid. This spoon bread recipe honors that memory—soft as a souffle, yet satisfying like cornbread, without the crumbly bite.

If you’ve never made spoon bread before, think of it as the custard-like cousin of cornbread—one that you scoop rather than slice. It pairs beautifully with everything from greens and fried chicken to sweet honey butter or leftover chili. And yes, it’s easy enough for weeknights but tender enough for holiday tables. Today, I’m sharing a simple version that relies on pantry staples and just the right balance of milk and cornmeal to make it luxuriously creamy.

Whether you’re a Southern cook or new to Appalachian comfort food, this spoon bread recipe is a warm hug in a dish. I’ve also linked some other favorite bread recipes you’ll love, like this Amish Cinnamon Bread and the classic King Arthur Bread Machine Bread—but today, let’s get scooping.

Ingredients for Spoon Bread Recipe

Simple Southern staples with a creamy twist

Here’s everything you need to make the most comforting spoon bread. This table helps you prep without guesswork:

Tips:

• Use stone-ground cornmeal for best texture.
• Let the milk come to room temperature for easier incorporation.
• Don’t skip whipping the egg whites—it gives the bread its signature puff.

How to Make Spoon Bread

Step-by-step spoon bread recipe with a tender soufflé finish

This spoon bread recipe is appreciated for its simplicity. With just a bit of prep and careful timing, you’ll get that golden, custard-like texture that melts on the tongue. Follow these steps:

1. Preheat the oven to 375°F (190°C). Butter a 1½-quart baking dish or a deep pie pan and set it aside.
2. Heat the milk in a saucepan over medium heat until it’s warm (but not boiling). Slowly whisk in the cornmeal until the mixture thickens to a porridge-like consistency, about 2–3 minutes.
3. Remove from heat and stir in butter, salt, baking powder, and sugar (if using). Let the mixture cool down a bit so it doesn’t cook the eggs when added.
4. Separate the eggs. In one bowl, beat the egg yolks and mix them into the slightly cooled cornmeal mixture.
5. In a separate bowl, whip the egg whites until they form soft peaks. This step is what gives the bread its signature fluff.
6. Fold the egg whites gently into the cornmeal batter using a spatula, working slowly to keep the volume.
7. Pour the combined mixture into the greased baking dish and gently smooth the surface.
8. Bake for 30–35 minutes, or until the top is puffed and golden and the center barely jiggles.
9. Let it cool for 5–10 minutes before serving. The bread will settle slightly—that’s normal.

Spoon bread is meant to be soft and scoopable—somewhere between a savory custard and cornbread. The egg whites give it lift, while the cornmeal and milk bring that silky, homey texture.

This dish has earned a spot on our table beside stews, holiday hams, and even morning eggs. For more savory sides with a bread base, check out the Garlic Bread Pizza and the sweet-savory Date Nut Bread.

Serving Spoon Bread

What to serve with spoon bread: sweet, savory, and Southern classics

Spoon bread might be humble, but it can absolutely steal the show when served with the right pairings. Whether you’re dishing it up on a quiet Sunday or at your Thanksgiving table, it adapts beautifully to both rustic and refined meals.

With Classic Southern Dishes:
Spoon bread is traditionally served with collard greens, black-eyed peas, or crispy fried chicken. The creamy texture of the bread balances perfectly with salty meats like country ham or pulled pork. For weeknight comfort, try it alongside roasted veggies and pan-seared pork chops.

Sweet & Savory Combos:
A drizzle of honey butter or maple syrup on warm spoon bread is heavenly. Or go bold and add a dollop of cranberry sauce for contrast. I often serve it as a side dish with Libby’s Pumpkin Bread and greens for a sweet-and-earthy plate.

Brunch Twist:
Turn spoon bread into a brunch star by serving it with runny poached eggs, sautéed spinach, and a spoonful of hollandaise. Its lightness makes it a lovely base for rich toppings.

For Leftovers:
Store any leftovers in the fridge and reheat gently. Spoon bread can also be scooped into ramekins and topped with shredded cheese, then baked again as individual sides.

Here’s a quick visual guide to pairings:

This dish’s versatility is what makes it so loved. Much like banana bread from Hawaii or cinnamon donut bread, spoon bread balances familiarity and flair on one spoonful.

Spoon Bread Nutrition

Is spoon bread healthy? Here’s what you’re really eating

While spoon bread may be a Southern comfort classic, it’s not just about flavor—it also delivers a modest nutritional profile that can fit into balanced meals. Let’s take a look at the breakdown for a standard serving (based on 6 portions from one batch).

Whole Ingredients, Simple Nutrition:
Thanks to its simple list—cornmeal, eggs, milk, butter—spoon bread offers a clean balance of carbs, protein, and fat. The eggs add a boost of protein, while the milk contributes calcium. If you opt for reduced-fat milk or a plant-based butter, you can lower the saturated fat without compromising taste.

Gluten-Free & Digestible:
Naturally gluten-free, spoon bread is great for those avoiding wheat. It’s also easier to digest than dense baked breads, thanks to its light, custard-like structure.

Make it Healthier:

• Swap full-fat milk with 2% or a plant-based milk
• Reduce butter to 2 tablespoons
• Add in roasted veggies like corn or zucchini for fiber
• Skip added sugar for a purely savory version

Check out this protein-packed dessert twist while you’re at it: Cottage Cheese Chocolate Mousse.

Frequently Asked Questions About Spoon Bread

What’s the difference between cornbread and spoonbread?
Cornbread is firm, sliceable, and often a bit crumbly—baked to hold its shape. Spoonbread, on the other hand, is light, soft, and custard-like, thanks to the addition of whipped egg whites and extra milk. It’s meant to be scooped, not sliced, and has a silky interior closer to a souffle than a traditional bread.

Why do they call it spoon bread?
The name comes from how it’s served—with a spoon. Because of its creamy, airy texture, you can’t cut it into neat squares like cornbread. Instead, it’s gently spooned out of the baking dish, warm and fluffy, straight to your plate.

What to have with spoon bread?
Spoon bread pairs beautifully with savory dishes like fried chicken, pot roast, collard greens, or smoky barbecue. It also holds its own with sweeter accents, like maple syrup or cranberry sauce. For breakfast, try it with scrambled eggs and sausage or top it with honey and fruit for a Southern-style brunch.

Can I make spoon bread ahead of time?
Yes! You can bake it up to a day ahead and reheat gently at 300°F for about 15 minutes. While it’s best fresh from the oven for that soufflé lift, leftovers can also be scooped into ramekins and refreshed with a splash of milk or butter before reheating.

Conclusion

There’s something deeply nostalgic about spoon bread—its soft, creamy texture, the rich corn flavor, and that golden puff fresh out of the oven. Whether you’re discovering this Southern staple for the first time or reviving a cherished family tradition, this spoon bread recipe is a true comfort dish that fits anywhere—from Sunday dinners to holiday tables.

Spoon bread celebrates simplicity. It’s made with humble ingredients—cornmeal, eggs, milk—and transforms them into something ethereal and soul-satisfying. You can dress it up with fresh herbs or a sprinkle of cheese, or keep it classic and serve with butter. Whether you eat it straight from the dish or serve it on a plate, all you need is a spoon.

If this recipe made you feel at home, I’ve got plenty more cozy bakes for you—like this Amish Cinnamon Bread or the rich and festive Date Nut Bread. As always, from my little kitchen near the Blue Ridge Mountains to yours, I hope you’ll pass this recipe down and make it your own.

Spoon Bread Recipe

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• Author: Karino Kada
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This classic Southern Spoon Bread Recipe is a creamy, souffle-like dish made with cornmeal, milk, and whipped egg whites. It’s light, buttery, and scoopable—perfect as a side for any comfort meal, from fried chicken to slow-cooked greens.

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Ingredients

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1 cup yellow cornmeal

2 cups whole milk

3 tablespoons unsalted butter

3 large eggs, separated

1½ teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Butter a 1½-quart baking dish and set aside.

2. In a medium saucepan, heat milk over medium heat until warm. Gradually whisk in cornmeal and stir constantly until thickened, about 2–3 minutes.

3. Remove from heat. Stir in butter, salt, baking powder, and sugar (if using). Let the mixture cool for a few minutes.

4. Separate eggs. Beat yolks and stir them into the cornmeal mixture.

5. In a separate bowl, beat egg whites until soft peaks form. Gently fold into the cornmeal batter.

6. Pour the batter into the prepared baking dish and smooth the top.

7. Bake for 30–35 minutes until puffed and golden. The center should just barely jiggle.

8. Let rest for 5–10 minutes before serving. Serve warm, scooped with a spoon.

Notes

Use stone-ground cornmeal for best texture. For extra richness, stir in ½ cup grated cheddar. Leftovers can be reheated in ramekins with a splash of milk.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: Southern

Nutrition

• Serving Size: 1 scoop (1/6 of dish)
• Calories: 200
• Sugar: 2g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 4.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1.5g
• Protein: 6g
• Cholesterol: 95mg