Why We Love Corn Spoon Bread
Who doesn’t love home cooking and southern food, bread, and anything that can be eaten with a spoon… And this recipe has it all! But you might be wondering, exactly what is Spoon Bread? Sometimes known as spoonbread, this is a popular southern dish that is a cross between traditional cornbread and corn pudding. It’s like corn bread, yet with a moist airy texture that you can spoon up like stuffing. So yes, basically, this is the world’s most perfect side dish. It’s easy to make with simple ingredients and is ready to enjoy in just over 30 minutes. Spoonbread is a great addition to any meal, especially those with a hearty meat main dish and stewed or roasted vegetables on the side!
Ingredients You Need
Yellow cornmeal – not cornbread mix Boiling water – essential for a fluffy bake without yeast Half & Half – for the perfect moist texture Eggs – the leavening agent to make the spoonbread super tender Granulated sugar – or coconut sugar Baking powder – for that fluff Salt – just a bit Cinnamon – adds a delicious sweet and earthy flavor Butter – unsalted
How to Make Spoon Bread
Preheat the oven to 400°F and set an 8-inch baking dish in the oven to heat. Set out a large mixing bowl. Place the cornmeal in the bowl and pour hot boiling water over the top. Whisk well and let the cornmeal rest for 5 minutes. Then whisk in the half-and-half, eggs, sugar, baking powder, salt, and cinnamon. Scrape the bowl, and whisk again until smooth. Carefully move the hot pan out of the oven. Place 2 tablespoons of butter in the pan and swirl the pan to ensure the bottom is fully coated in butter. Once the butter is fully melted, carefully pour the batter into the pan. Note: If you pour it directly into the center of the pan, the butter should rise up the sides with the batter. Place the baking dish back in the oven and bake for 25 minutes, or until the center is puffed and golden. Check for doneness by inserting a toothpick into the center. If it comes out clean, the spoon bread is ready.
Serving Suggestions
Serve hot, scooped up with a spoon! It is great to enjoy as a hearty stuffing-like side dish. Pair with saucy main dishes like Crockpot Roast Beef, Bloody Mary Shredded Beef, Crockpot Brunswick Stew, or Grilled Pork Chops with Carolina BBQ Sauce. We also suggest bringing some veggies to the table, too! Try including a simple Roasted Vegetable Medley, Southern Collard Greens or spicy Jamaican Callaloo (stewed greens), Stewed Okra and Tomatoes or a refreshing and classic Coleslaw.
What is the difference between spooned cornbread and corn pudding?
As the name suggests, Corn Pudding has a thick, rich and almost creamy texture between tender kernels. Our (fabulous) recipe includes a full 2 cups of half-and-half plus canned cream corn. This spoonbread recipe uses just 1 cup of half-and-half and is made without corn kernels. So the texture is more like a very soft and fluffy cornbread/stuffing hybrid.
Is this recipe gluten-free?
Yes, it is GF-friendly! In this classic spoon bread recipe, we use pure cornmeal instead of flour.
Why is it called spoon bread?
This spoon bread recipe is called spoonbread because it needs to be served with a large serving spoon, due to the texture of the soft bread! It is also sometimes called spooned cornbread.
How long do leftovers keep?
Let cool completely, then transfer the spoonbread to an airtight container. Store in the fridge for up to 5 days. I suggest lightly drizzling a tiny bit of water or milk over the top before reheating at 350°F for 5-10 minutes. Freeze leftovers in a freezer-safe container for up to 3 months. Or, prepare the whole thing in a disposable aluminum foil baking pan so you can cool and freeze it in the same pan. Then wrap the container in a layer of plastic wrap and aluminum foil. Thaw in the fridge overnight.
Looking for More Easy Side Dish Recipes? Be Sure to Try:
Best Southern Fried Okra Cheesy Hominy Casserole Retro Cornbread Salad Perfect Southern Collard Greens Southern Tomato Pie
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