Old-Fashioned Southern Spoon Bread Recipe

Old-Fashioned Southern Spoon Bread Recipe
The Spruce
Ratings (73)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 servings

Spoonbread is a custard-like cornbread you scoop with a spoon. It's thought to be of Native American origin, and it became popular around the turn of the century. According to the Encyclopedia of American Food and Drink, the term was first used in print in 1847.

This is a simple recipe, but feel free add some crumbled bacon or corn kernels to the batter, or add chopped green onions or some fresh chopped chile pepper or herbs.

Ingredients

  • 3/4 cup cornmeal (stone or water ground, if possible)
  • 1 teaspoon salt
  • 1 cup boiling water
  • 3 tablespoons melted butter
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder

Steps to Make It

  1. Gather the ingredients.

    Southern Spoon Bread Recipe
     The Spruce
  2. Preheat the oven to 350 F.

  3. Grease an 8-inch square baking dish or 1 1/2-quart casserole.

    Southern Spoon Bread Recipe
     The Spruce
  4. Combine cornmeal and salt in a mixing bowl (do not add the baking powder until step 7).

    Southern Spoon Bread Recipe
     The Spruce
  5. Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.

    Southern Spoon Bread Recipe
     The Spruce
  6. Whisk the milk into the cornmeal mixture.

    Southern Spoon Bread Recipe
     The Spruce
  7. In a small bowl, beat the eggs thoroughly. 

    Southern Spoon Bread Recipe
     The Spruce
  8. Whisk the beaten eggs into the cornmeal mixture along with baking powder. Blend well with a whisk or electric mixer.

    Southern Spoon Bread Recipe
     The Spruce
  9. Turn the batter into the prepared baking dish.

    Southern Spoon Bread Recipe
     The Spruce
  10. Bake for about 35 minutes, or until set and lightly browned.

    Southern Spoon Bread Recipe
    The Spruce
  11. Serve the spoon bread hot with plenty of butter.

    Southern Spoon Bread Recipe
     The Speuce

Recipe Variations

  • Add about 2 cup of cooked to roasted corn kernels to the spoonbread batter.