Previous-Common Spoon Bread Recipe | Cookies & Cups

By: Shelly
Posted: Jul 28, 2025

Spoon bread is a creamy twist on cornbread that you just scoop with a spoon! This old school facet dish has a texture that’s half soufflé, half bread pudding, and 100% scrumptious. It pairs completely along with your favourite Southern meals.

Serve spoon bread as a facet to cozy Brunswick stew or beef tips with gravy for a hearty cold-weather dinner.

Spoon bread in a baking dish with a spoon scooping from the corner.

Spoon bread will get its identify from the way you eat it: With a spoon! It’s because this twist on cornbread is mushy and creamy in texture, like soufflé, and must be dished out by scooping. Spoon bread is believed to have Native American roots, and it’s a Southern favourite, with a brief components record and easy steps to make it, which I really like.

What Makes Previous-Common Spoon Bread a Go-To Aspect Dish

One bowl. Mix a field of corn muffin combine with pantry staples like butter, bitter cream, and eggs. Combine the batter in a single bowl, then bake and revel in!
Scrumptious texture. The mix of cornmeal, creamed corn, and candy complete kernels offers this bread loads of texture and contemporary corn taste.
Sharing is caring. Golden-baked spoon bread is the very best facet dish to make for a crowd. Not like conventional cornbread, which requires slicing, you serve spoon bread proper from the casserole dish.

Overhead view of spoon bread in a baking dish with a spoon scooping from the corner, next to a serving on a plate.

Spoon Bread vs. Cornbread

Spoon bread is sort of a softer, extra moist model of cornbread. It shares lots of the similar components, with a lightweight, creamy texture someplace between a souffle and bread pudding.

Spoon bread ingredients with text labels overlaying each ingredient.

Components in This Recipe

For the whole components record and recipe particulars, discuss with the printable recipe card after the put up.

Corn Muffin Combine – You should utilize Jiffy or related manufacturers. Select your favourite!
Corn – You’ll want one can of creamed corn and one can of corn kernels. I take advantage of this mix in my cheesy cornbread recipe. The creamed corn provides creaminess and moisture, whereas the entire kernel corn provides texture.
Butter – Salted or unsalted butter, melted.
Bitter Cream – Plain yogurt is an efficient substitute if wanted.
Eggs – For a extra even batter, carry fridge-cold components like eggs and bitter cream to room temperature.

Methods to Make Spoon Bread

Making spoon bread is VERY straightforward. I like to recommend baking in a glass or ceramic baking dish, as the sides are likely to brown extra shortly in a metallic pan.

Overhead view of spoon bread in a ceramic baking dish.

Strive These Variations

Tex-Mex. You may add a Tex-Mex spin on this recipe by utilizing “Mexicorn” rather than the plain canned corn. Or add in a drained can of inexperienced chilis
Add bacon. Fold cooked, crumbled bacon into the batter.
Tacky. Add in shredded cheddar, Monterey Jack, or Pepper Jack cheese.
Sweeten it up. Add a tablespoon of brown sugar, granulated sugar, or honey for a sweeter model.

Spoon bread in a baking dish with a serving missing from the corner.

A serving of spoon bread on a plate with a fork.

Methods to Retailer It

Refrigerate. Retailer your leftover spoon bread in a lined hermetic container within the fridge for as much as 3 days.
Reheat. You may heat up the spoon bread within the oven or warmth particular person servings within the microwave.

Description

Old school Southern spoon bread is a mushy, creamy twist on cornbread that you just eat with a spoon! It’s a comforting facet dish to soups, stews, or any meal.

1 (8.5-ounce) bundle corn muffin combine (like Jiffy)
1 (14.75-ounce) can cream-style corn
1 (15-ounce) can complete kernel corn, drained
1/2 cup butter, melted
1 cup bitter cream
3 giant eggs
1/2 teaspoon kosher salt

Preheat the oven to 375°F. Coat a 9×9-inch baking dish with nonstick spray and put aside.
In a big bowl, stir collectively all the components till properly mixed. Pour the batter into the ready pan and bake for 45 – 50 minutes or till the bread is simply set.
Serve heat or at room temperature.

Notes

You may add a Tex-Mex spin on this recipe by utilizing “Mexicorn” rather than the plain canned corn. Or add in a drained can of inexperienced chilis!
Retailer hermetic within the fridge for as much as 3 days.