Description
Spoon Bread, a classic Southern cornbread casserole, combines creamy cornmeal batter with rich butter and a touch of sweetness to create a moist, tender dish perfect for any meal. Baked to golden perfection, this comforting recipe is easy to prepare and delicious served warm with your favorite spreads.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, melted, divided
- 1 (14.75 ounce) can cream style corn
- 1 cup milk or sour cream
- 2 large eggs, beaten
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch-square baking dish or 1 1/2-quart casserole with 1-2 tablespoons of the melted butter. Place the dish in the oven for about 5 minutes while it preheats to create a golden, slightly crisp crust.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt until evenly combined. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk the remaining melted butter with the cream style corn, milk (or sour cream), and beaten eggs until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a silicone spatula or an electric mixer just until no dry flour remains. Avoid overmixing to maintain a tender texture. Let the batter rest for 5 minutes to allow the cornmeal to absorb moisture.
- Bake: Carefully remove the hot baking dish from the oven, swirl the melted butter around to coat evenly, then pour in the batter. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool and Serve: Let the spoon bread cool in the dish for 10 minutes before slicing. Serve warm or at room temperature with butter, honey, or your favorite spread.
Notes
- For a richer flavor, substitute sour cream for milk.
- Do not overmix the batter to keep the texture light and fluffy.
- Resting the batter allows the cornmeal to hydrate, improving texture.
- This dish pairs well with savory mains like fried chicken or collard greens.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
