Spoonbread is perfect for any occasion; it's hearty, filling, and easy to make. It's also an excellent alternative to Classic Cornbread or other quick bread-like muffins. So even if you don't have the time to go into the kitchen and spend hours baking, you can still serve this dish. Here are instructions on how to make spoon bread in under 20 minutes!
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What is Spoonbread?
Spoonbread Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Used as the primary dry ingredient and provides structure to the dish.
- Yellow cornmeal: Adds a slightly gritty texture and a subtle corn flavor.
- Unsalted butter: Provides richness and moisture to the dish. It's melted and cooled before use.
- Kosher salt: Enhances the flavor and balances the sweetness of the corn.
- Baking powder: Acts as a leavening agent and helps it rise and become light and fluffy.
- Buttermilk, sour cream, or whole milk: Provides moisture and tanginess.
- Large eggs: Bind the ingredients together and add structure to the dish.
- Sweet corn kernels: They can be canned, frozen, or raw fresh and are pureed to give the spoonbread a sweet corn flavor.
Tools you'll need
- Blender or Food Processor
- Medium Skillet
- Measuring cups & Measuring Spoons
- Large Bowl Baking dish.
- Whisk
- Rubber Spatula
- Liquid measuring cup
How to Make The Best Spoonbread
Note: The full instructions are provided in the recipe card below.
Position a rack in the lower third of the oven and preheat to 375 degrees. Grease a 2-quart baking dish with some butter and dust with 1 tablespoon of cornmeal. Whisk the cornmeal, flour, and baking powder in a medium bowl. In a blender, combine the eggs and 1 canned corn kernel and puree until smooth.
Transfer the puree to a large bowl. Add the buttermilk, melted butter, and remaining canned corn kernel, and mix until well combined. Gradually pour the dry ingredients and whisk until the batter is evenly combined. Transfer the corn mixture to the prepared baking dish.
Bake until the center is set and golden brown, about 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Allow to rest at room temperature for 10 minutes before serving. Enjoy
Substitutions
- All-purpose flour: You could use whole wheat flour, gluten-free flour, or another type of flour instead of all-purpose flour. However, remember that using a different kind of flour may affect the texture and taste.
- Yellow cornmeal: If you don't have yellow cornmeal, use white cornmeal, polenta, or corn flour instead. Again, keep in mind that the substitution may affect the final product.
- Unsalted butter: You could use salted butter instead of unsalted, but reduce the amount of added salt in the recipe accordingly. Alternatively, you could use a non-dairy butter substitute, such as margarine or coconut oil.
- Buttermilk, sour cream, or whole milk: If you don't have buttermilk, sour cream, or whole milk, you could use non-dairy milk, such as almond or soy milk. However, remember that the flavor and texture may differ slightly.
- Sweet corn kernels: If you can't find canned or frozen sweet corn kernels, use fresh corn on the cob instead. Cut the kernels off the cob and puree them in a food processor or blender. If fresh corn isn't available, you could also use canned creamed corn instead.
Variations
- Cheesy Spoonbread: Stir 1 cup of grated cheddar or shredded cheese into the batter before baking for a delicious cheesy twist on the classic recipe.
- Jalapeño Spoonbread: Add 2-3 finely chopped jalapeño peppers to the batter for a spicy kick. For even more heat, leave in the seeds and membranes of the jalapeños.
- Herb Spoonbread: Add 1-2 tablespoons of chopped fresh herbs, such as thyme, rosemary, or parsley, to the batter before baking for a flavorful twist on the classic recipe.
- Bacon and Corn Spoonbread: Cook 4-6 slices of bacon until crispy, crumble them into small pieces and add them to the batter along with the sweet corn kernels for a delicious savory version.
How to Serve
Spoonbread is a versatile dish that can be served as a side dish, appetizer, or even a main course. It pairs well with various proteins, such as roasted chicken, grilled steak, or barbecued pork. To serve, cut the Spoonbread into squares or spoonfuls and place them on a serving platter or individual plates. You can also garnish with fresh herbs, such as parsley or chives, or sprinkle with some salt and black pepper for extra flavor.
Spoonbread is best served warm, so it's a great dish to make ahead and reheat before serving. It's also an excellent option for potlucks or parties since it can be made in advance and transported easily. Whatever the occasion, Spoonbread is sure to be a crowd-pleaser!
How to Store & Re-Heat
To store: Spoonbread, let it cool to room temperature, then cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for 3-4 days.
To reheat: Preheat the oven to 350°F (180°C) and place the Spoonbread in a baking dish. Cover the dish with aluminum foil and bake for 10-15 minutes or until heated. Alternatively, you can reheat individual portions in the microwave on medium power for 30-second intervals until heated through.
Remember that reheating may affect the texture of the Spoonbread, making it slightly less moist and fluffy than when freshly baked. However, it will still be delicious and flavorful.
Make-Ahead
Spoonbread is a great dish to make ahead of time, whether you're preparing it for a special occasion or want to have it ready for a busy weeknight meal. You can prepare the batter a day in advance and store it in an airtight container in the refrigerator. Then, when you're ready to bake the Spoonbread, pour the batter into a buttered baking dish and bake as directed.
This not only saves time on the day of serving but also allows the flavors to meld together and intensify, resulting in an even more delicious Spoonbread. Another option is to bake the Spoonbread thoroughly, let it cool to room temperature, and then store it in the refrigerator or freezer. To reheat, follow the instructions for reheating mentioned above. Making Spoonbread ahead of time can make your meal planning easier and less stressful without sacrificing any of the deliciousness of this classic dish.
How to Freeze
Spoonbread is a dish that can quickly be frozen for later use. To freeze, first let the Spoonbread cool to room temperature. Then, wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container or a heavy-duty freezer bag. Label the container or bag with the date and contents, and put it in the freezer for up to 3 months. When ready to use the Spoonbread, remove it from the freezer and let it thaw in the refrigerator overnight.
Follow the instructions above to reheat, but allow a slightly longer reheating time since the Spoonbread will be cold. Remember that freezing and reheating may affect the texture and flavor of the Spoonbread slightly, but it will still be a delicious and convenient dish to have on hand.
Tips for Making The Best Spoonbread
- Use room temperature ingredients: Be sure to bring your eggs and milk or buttermilk to room temperature before using them. This will ensure that they blend evenly and create a smooth batter.
- Don't overmix the batter: Overmixing can result in a tough, dense Spoonbread. Mix the batter just until the ingredients are combined, then stop.
- Use a baking dish that's the right size: Use the size specified in the recipe, as this will help the Spoonbread cook evenly and rise properly.
- Preheat your oven: Preheating your oven to the correct temperature is essential for the Spoonbread to cook properly. Preheat your oven for at least 10-15 minutes before baking.
- Don't open the oven door: It's tempting to check on the Spoonbread, but opening the oven door can cause the temperature to drop and affect the cooking time and texture of the Spoonbread.
- Let the Spoonbread cool slightly before serving: Spoonbread is best served warm, but letting it cool for 5-10 minutes before serving will help it set and make it easier to cut into squares.
- Experiment with toppings: Spoonbread is a versatile dish with various ingredients, such as grated cheese, diced bacon, or chopped herbs. Get creative and try different toppings to find your favorite combination.
FAQ
What if my spoonbread is too dry?
Ensure you're measuring the ingredients accurately. Too much cornmeal or flour can make it dry. Also, check your oven temperature with an oven thermometer, as an oven that runs hot can cause dryness.
Why is my spoonbread not sitting in the middle?
It may need more time in the oven. Oven temperatures can vary, so use a cake tester to check for doneness. If the top is browning too quickly, cover it with foil and continue baking until set.
Can I make spoonbread without a blender?
Yes, you can mash the corn by hand or use a mixer, although the texture might be less smooth.
How can I make my spoonbread more flavorful?
Add shredded cheese, chopped jalapeños, or herbs to the mix before baking for extra flavor.
Can I use something other than cornmeal?
Cornmeal is essential for spoonbread, but you can try different grinds of cornmeal for texture variations.
How do I know when the spoonbread is done?
It should be golden brown on top, and the center should be set. A cake tester or toothpick inserted into the center should come out clean.
My spoonbread fell after taking it out of the oven, what happened?
This can happen if it's undercooked or if there's a sudden temperature change. Let it bake completely and cool slightly in the oven with the door ajar.
What's the best way to reheat spoonbread?
Reheat in a warm oven covered with foil to prevent it from drying out.
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Recipe
Easy Spoonbread
Ingredients
- 137 g (1 cup) all-purpose flour, spooned into measuring cup and leveled-off
- 80 g (½ cup) yellow cornmeal
- 1 stick (½ cup) unsalted butter, melted and cooled, plus for the baking dish
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup buttermilk , sour cream, or whole milk, room temperature
- 3 large eggs , room temperature
- 432 g 1 canned, frozen, or raw fresh sweet corn kernels, purée
Instructions
- Position a rack in the lower third of the oven and preheat to 375 degrees. Grease a 2-quart baking dish with some of the butter and dust with 1 tablespoon cornmeal.
- In a medium bowl, whisk together the cornmeal, flour, and baking powder. In a blender, combine the eggs and 1 canned corn kernel and puree until smooth.
- Transfer the puree to a large bowl. Add the buttermilk, melted butter, and remaining canned corn kernel, and mix until well combined.
- Gradually pour in the dry ingredients and whisk until the batter is evenly combined. Transfer the corn mixture to the prepared baking dish.
- Bake the spoonbread until the center is set and golden brown, about 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Alow the spoonbread to rest at room temperature for a least 10 minutes before serving.
Notes
- Store the Spoonbread in the refrigerator in an airtight container for up to 5 days. Then, reheat leftover spoonbread in the microwave for about 30 seconds or until heated. Alternatively, you can wrap it in foil and heat it in a preheated 300°F oven for 20 to 25 minutes or until warmed.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.