How To Make Southern Spoonbread
Spoonbread is a dish that is popular throughout the American South, usually consisting of ground cornmeal, milk, butter, and eggs. The whole thing is flavored with salt and sugar, then baked in an oven like a pudding. It is often served as a side dish, sometimes accompanied by gravy or various sauces.
The name spoonbread is derived from the fact that the dish is typically scooped from the baking vessel by using a big spoon. It can additionally be enriched with cheese and vegetables in order to have more flavor. Regarding spoonbread’s origins, Sarah Routledge links it to Native Americans in her 1847 cookbook called The Carolina Housewife, Jeff Smith says that Virginia spoonbread was a staple during the Revolutionary War in his 1987 book The Frugal Gourmet Cooks American, while some claim that it can be traced to an Indian porridge known as suppone or suppawn.
RECIPE INGREDIENTS
1 cup all-purpose flour, spooned into measuring cup and leveled-off
1/2 cup yellow cornmeal
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1 stick unsalted butter, melted, plus more for the baking dish
1 can creamed corn
1 1/3 cups raw fresh corn kernels, cut from 2 ears of corn (frozen kernels may be substituted)
1 cup sour cream
2 large eggs, beaten
DIRECTIONS ON HOW TO MAKE SOUTHERN SPOONBREAD
Preheat the oven to 375°F.
Set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter.
Combine together the flour, cornmeal, sugar, salt, and baking powder in a bowl.
In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined.
Mix the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish.
Bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm
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RECIPE VIDEO
Ingredients
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1 stick unsalted butter, melted
1 can creamed corn
1 1/3 cups raw fresh corn kernels
1 cup sour cream
2 large eggs, beaten
Instructions
- Preheat the oven to 375°F.
- Set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter.
- Combine together the flour, cornmeal, sugar, salt, and baking powder in a bowl.
- In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined.
- Mix the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish.
- Bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm
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Ingredients
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1 stick unsalted butter, melted
1 can creamed corn
1 1/3 cups raw fresh corn kernels
1 cup sour cream
2 large eggs, beaten
Instructions
- Preheat the oven to 375°F.
- Set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter.
- Combine together the flour, cornmeal, sugar, salt, and baking powder in a bowl.
- In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined.
- Mix the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish.
- Bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm