Spoonbread is a Southern specialty that’s a nice change from cornbread. It’s a custard-like cornbread that you spoon out instead of slicing. It’s a side dish and a bread all in one, and it’s delicious. You can serve spoonbread with greens, peas, beans, chili, or as a Holiday side.
How to Store Leftover Spoonbread
Refrigerate leftover spoonbread in an airtight container and eat within 3 days. It will firm up in the fridge, so you might want to reheat it.
You can reheat it, covered with foil, in a 350 F oven, or on the stovetop. To cook it on the stovetop, heat a few tablespoons of butter or bacon grease in a heavy skillet over medium heat. Spoon portions of the spoonbread into the pan and flatten it slightly. Fry until browned and heated through.
Recipe Variations
- Corn: Add 2 cup of fresh steamed corn kernels to the batter.
- Cheese: Stir in 1 cup of shredded cheddar or pepper jack cheese.
- Mexican: Add a few tablespoons of chopped chile peppers to the batter along with 1 cup of shredded Monterey Jack or a Mexican cheese blend.
- Fluffy Spoonbread: Separate the eggs and beat the whites with stiff peaks Make the batter as directed, but with only the egg yolks, then fold in the beaten egg whites.
- Sweetened: Add 2 tablespoons of granulated sugar to the batter.
Old-Fashioned Spoonbread
Learn how to make old fashioned spoonbread, a unique and delicious Southern cornbread dish that’s an excellent addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: Southern
Ingredients
- 3/4 cup cornmeal, stone or water ground, if possible
- 1 teaspoon salt
- 1 cup boiling water
- 3 tablespoons melted butter
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
Instructions
- Heat the oven to 350 F and butter an 8-inch or 9-inch baking dish
- Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth. Add the melted butter and stir to blend.
- In a separate bowl, whisk eggs until thick and pale in color; whisk in the milk.
- Whisk the milk and egg mixture into the cornmeal mixture along with the baking powder. Whisk until the batter is smooth.
- Turn the batter into the baking dish.
- Bake for about 30 minutes, until firm.
- Serve hot with butter.
