This is an old, old recipe that has been around for generations. It's not well known outside the South but once you try it you'll want to make it often.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
- Southern spoon bread is light and fluffy with a custardy texture—a truly delicious recipe for every Texan’s cookbook.
- It’s the perfect side dish for meaty main courses, collard greens, and roasted veggies any time of year.
- Whipped egg whites are the leavening agent in this spoon-bread casserole recipe—no baking powder needed!
Southern spoon bread combines cornbread's comforting taste with souffle's luscious mouthfeel. Plus, y’all just need six common pantry ingredients to make this easy side dish recipe—so it's simple and cheap!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- White cornmeal is best in Southern spoon bread, but yellow cornmeal works fine, too.
- You can use whole milk or 2% in a pinch. However, spoon bread won’t be as creamy without evaporated milk, so only swap if it's a last resort!
- Add a little bit of sugar if you want sweeter spoon bread. I personally think the cornmeal and evaporated milk are sweet enough, though.
- Toss in a chopped green chile or chipotle pepper for a Southern kick!
- Make this corn spoon bread recipe more savory by tossing in some cheddar cheese, Monterey jack, pepper jack, or Colby jack.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Whip the egg whites in a large bowl until they form stiff peaks.
- Cook the cornmeal mixture in a medium saucepan over medium heat. Then, add the egg yolks, salt, and butter.
- Fold the egg whites into the cornmeal mixture until a few streaks of egg whites remain.
- Spoon into the prepared baking dish and bake.
🍴 Equipment
Southern spoon bread is baked in a 1 ½ quart casserole dish or an 8x8-inch baking dish. Be careful—using a larger, rectangular dish will cause the batter to spread out more and throw off the cooking time.
🥫 How to store leftover spoon bread
Serve spoon bread hot and fresh out of the oven. The souffle-like fluffy texture deflates quickly as it cools.
However, if you have leftovers, you can tightly cover the casserole dish with aluminum foil and refrigerate for up to two days. No waste here, y'all.
Serve the leftovers at room temperature or warm. I recommend putting the covered baking dish in a 350-degree F oven for a few minutes. Though, you can microwave individual servings for about 20 seconds, too.
💭 Things to know
Expert Tip: Be very, very gentle when you fold the egg whites into the cornmeal mixture. You have to do this by hand with a rubber spatula—I'm serious! Using a whisk will pop the air bubbles that make your bread rise.
- Set your eggs out on the counter about an hour before you plan to make the spoon bread. It’s much easier to separate the eggs and whip the egg whites when they’re at room temperature!
- Wondering what "stiff peaks" mean? Lift your beater or whisk attachment straight up—soft peaks fold over into mounds, while stiff peaks stay sharp and upright. If you hold the bowl upside down the egg whites won't run out!
- Don't let the milk boil. Remove the saucepan from heat as soon as bubbles form around the edges of the milk and it starts to steam.
- Stir the cornmeal mixture constantly after adding each egg yolk so they don’t get scrambled. Whisk for about 10 minutes until it thickens.
- If you want, stick your greased casserole dish in the oven while it preheats—pouring the batter into a hot dish will make crispier edges!
- Spoonbread is done baking when the top turns golden brown, and a cake tester or toothpick inserted into the center comes out clean.
- To be more precise, the bread should measure 160 degrees F on an instant-read thermometer before removing it from the oven.
- Serve spoon bread (or cornmeal soufflé, as some call it) with a pat of butter, a dollop of sour cream, or a drizzle of honey or maple syrup!
👩🍳 FAQs
Spoon bread is a type of corn soufflé—it tastes like sweet cornbread with the creamy, custard-like texture of a souffle. This delicious side dish is believed to be of Native American origin and has been a traditional recipe in the South for generations.
The term “spoon bread” was first used in Sarah Rutledge’s 1847 cookbook, “The Carolina Housewife.” The moist bread is served by scooping it out with a spoon—hence the name. It first became popular as a kitchen staple in Virginia and Kentucky kitchens, before catching on everywhere else.
Be sure to use medium cornmeal—not grits, polenta, or coarse cornmeal. They won’t absorb the liquid as well as medium cornmeal and could result in gritty spoon bread.
White cornmeal is traditionally used in spoon bread because it has a more delicate flavor, which perfectly complements the creamy texture. You can use yellow cornmeal, too, though. Just prepare for a punchier corn flavor.
I wouldn't. Since there isn’t any baking powder in the original recipe, whipped egg whites make the batter rise in the oven. Corn kernels add extra weight, which can make thick, dense, chunky spoon bread—no, thank you!
Sure! Baking spoon bread in a cast iron Dutch oven keeps an even temperature throughout the batter and creates a good rise.
Prepare your spoon bread, then carefully pour it into a greased Dutch oven. Bake in a 350-degree preheated oven for 35-40 minutes or until done (see Things to Know section.)
📚 Related recipes
- Rich and comforting, Southern Corn Pudding is another delicious side dish full of creamy, velvety corn goodness!
- Southern Creamed Corn is an old-fashioned side dish bursting with sweet country flavor from fresh corn, honey, cream, and butter.
- If you're craving a more traditional side, try Easy Buttermilk Cornbread—it's a classic Southern-style cornbread with no added sugar!
🍽️ Serve with...
Southern spoon bread is perfect alongside Fried Pork Chops and Gravy. This delicious dish is country comfort food at its finest—crispy, juicy pork chops smothered in a slurp-worthy homemade pan gravy.
The smoky, tangy flavors of Southern Green Beans complement spoon bread quite well. Make ‘em on the stovetop in less than 30 minutes!
End your down-home country meal with a slice of Southern Pecan Pie. Everyone loves this classic holiday dessert with crunchy pecans and a gooey caramel center.
📞 The last word
Spoon bread isn't very common anymore but it's so good that once you try it you might find yourself making it a lot!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Spoon Bread
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 4 large eggs, separated
- Pinch of cream of tartar
- 1 cup cornmeal, I used white, but yellow is fine too
- 3 cups evaporated milk, divided
- 1 teaspoon salt
- 2 tablespoons butter, plus extra for greasing dish
Instructions
- Preheat oven to 350℉.
- Generously grease a 1 ½ quart baking dish or spray with non-stick cooking spray.
- Add the egg whites and cream of tartar to a bowl of a stand mixer.
- Beat the egg whites until stiff peaks form. Set aside.
- Stir the cornmeal and 1 cup of the evaporated milk together until smooth in another bowl
- Set aside.
- Add the remaining 2 cups of evaporated milk to a medium saucepan and heat over medium heat until bubbles form around the edge and it steams. Do not let it boil.
- Turn the heat to medium-low.
- Add the cornmeal-milk mixture to the saucepan and cook, whisking constantly, until the mixture becomes thick, about 10 minutes.
- Remove from heat.
- Whisk in the salt and butter.
- Add the egg yolks, one at a time, whisking thoroughly after each addition to ensure the eggs don't curdle.
- Gently fold in the egg whites with a rubber spatula until only a few streaks of egg white remain.
- Spoon the batter into the buttered baking dish and smooth the top.
- Bake until the spoonbread is golden brown on top and a toothpick inserted in the center comes out clean, about 1 hour. An instant read thermomter inserted just off center should read 160F.
- Serve immediately with plenty of butter. I like it with maple syrup!
Notes
- Be sure to fold the egg whites in gently or the whole thing will deflate.
- Set your eggs out on the counter about an hour before you plan to make the spoon bread. It’s much easier to separate the eggs and whip the egg whites when they’re at room temperature!
- Wondering what "stiff peaks" mean? Lift your beater or whisk attachment straight up—soft peaks fold over into mounds, while stiff peaks stay sharp and upright. If you hold the bowl upside down the egg whites won't run out!
- Don't let the milk boil. Remove the saucepan from heat as soon as bubbles form around the edges of the milk and it starts to steam.
- Stir the cornmeal mixture constantly after adding each egg yolk so they don’t get scrambled. Whisk for about 10 minutes until it thickens.
- The bread should measure 160 degrees F on an instant-read thermometer before removing it from the oven.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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