Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread — namely cornmeal, milk, butter, and eggs — the mode of preparation creates a final product with a soft, rather than crumbly, texture. As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon.
Although named a “bread”, spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. The basic recipe involves making a cornmeal mush from cornmeal and milk or water, which is then set aside to cool slightly. After that melted butter, beaten eggs, and any seasonings are stirred in, and the batter is poured into a buttered cast iron skillet or baking dish and baked until set. There are two basic variations, depending on how the eggs are treated: if the eggs are beaten whole, it creates a denser version with a pudding-like texture; if the eggs are separated and the whites whipped to incorporate air, the spoonbread effectively becomes a cornmeal soufflé.
Type Bread
Place of origin United States
Region or state Southern United States, Virginia, Kentucky
Associated cuisine Southern
Main ingredients Cornmeal, milk, eggs.
Spoonbread Ingredients
Base
- 2 cups (454g) milk
- 3/4 teaspoon salt
- 1/2 cup (78g) yellow cornmeal
- 3 large eggs
Add-ins
- 1 cup combined vegetables (corn kernels, scallions, diced onion, roasted red peppers, pickled jalapeños)
- 1 cup (113g) cheese, grated
- 1/4 cup fresh herbs, chopped, chives, thyme, rosemary or parsley
Spoonbread Instructions
- Preheat the oven to 400°F. Grease a 1-quart casserole dish, 9″ cast iron skillet, or 8″ square pan.
- To make the base: In a medium saucepan, whisk together the milk, salt, and cornmeal. Place over medium heat and cook, stirring constantly, until the mixture thickens and boils all the way through to the center. Remove from the heat and let cool, stirring occasionally. Once the mixture is lukewarm, stir in the eggs one at a time.
- Stir in your choice of vegetables, then the cheese and herbs. Transfer the batter to the prepared pan.
- Bake the bread for 25 to 30 minutes, until the top and edges are browned and the center is just set. Remove from the oven and serve warm.
- Store any leftovers, covered, in the refrigerator for up to five days.
Tips from our Bakers
For a lighter, more soufflé-style dish, separate the eggs and whip the egg whites to medium peaks. Stir the yolks into the lukewarm base mixture, then fold in the whites after the add-ins before baking as directed.
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