🌽 Southern Spoonbread (Classic & Creamy)
Spoonbread is a classic Southern side dish — softer than cornbread, almost like a savory corn pudding. It’s light, fluffy, and meant to be scooped with a spoon (hence the name!).
Perfect with fried chicken, ham, greens, or holiday meals.
🧂 Ingredients
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1 cup yellow cornmeal
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2 cups whole milk
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2 tbsp unsalted butter
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1 tsp salt
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1 tsp sugar (optional)
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1 tsp baking powder
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3 large eggs, separated
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½ cup sour cream (optional, for extra creaminess)
🔥 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
Grease an 8×8 baking dish or 2-quart casserole.
2️⃣ Cook the Cornmeal
In a saucepan, bring milk and butter to a gentle simmer.
Slowly whisk in cornmeal to prevent lumps.
Cook on low for 3–5 minutes, stirring constantly, until thickened like soft grits.
Remove from heat and let cool slightly.
3️⃣ Add Flavor
Stir in:
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Salt
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Sugar (if using)
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Baking powder
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Sour cream (if using)
Mix well.
4️⃣ Add Egg Yolks
Whisk in egg yolks one at a time until smooth.
5️⃣ Whip Egg Whites
In a clean bowl, beat egg whites until soft peaks form.
Gently fold egg whites into the cornmeal mixture.
Do not overmix — this keeps it light and fluffy.
6️⃣ Bake
Pour into prepared dish.
Bake 30–35 minutes, until puffed and lightly golden on top.
Center should be set but still soft.
🍽️ How to Serve
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Spoon directly from the dish
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Add a pat of butter on top
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Drizzle with honey for a sweet touch
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Serve alongside collard greens or baked ham
💡 Pro Tips
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For richer flavor: replace ½ cup milk with heavy cream.
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For cheesy spoonbread: add ½–1 cup shredded sharp cheddar.
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For a crisp top: preheat the baking dish with butter before adding batter.
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It will deflate slightly after baking — that’s normal!
If you’d like, I can also give you:
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🧀 Cheesy Southern spoonbread
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🦀 Seafood spoonbread
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🌶️ Jalapeño spoonbread
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🥄 Old-fashioned Appalachian version
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🥛 No-sour-cream version
Just tell me which one you’d like!