Spoon bread is a creamy twist on cornbread that you just scoop with a spoon! This old style facet dish has a texture that’s half soufflé, half bread pudding, and 100% scrumptious. It pairs completely together with your favourite Southern meals.
Serve spoon bread as a facet to cozy Brunswick stew or beef ideas with gravy for a hearty cold-weather dinner.
Spoon bread will get its title from the way you eat it: With a spoon! It is because this twist on cornbread is tender and creamy in texture, like soufflé, and must be dished out by scooping. Spoon bread is believed to have Native American roots, and it’s a Southern favourite, with a brief components listing and easy steps to make it, which I really like.
What Makes Previous-Usual Spoon Bread a Go-To Facet Dish
- One bowl. Mix a field of corn muffin combine with pantry staples like butter, bitter cream, and eggs. Combine the batter in a single bowl, then bake and luxuriate in!
- Scrumptious texture. The mix of cornmeal, creamed corn, and candy entire kernels provides this bread loads of texture and contemporary corn taste.
- Sharing is caring. Golden-baked spoon bread is the perfect facet dish to make for a crowd. Not like conventional cornbread, which requires slicing, you serve spoon bread proper from the casserole dish.
Spoon Bread vs. Cornbread
Spoon bread is sort of a softer, extra moist model of cornbread. It shares lots of the similar components, with a lightweight, creamy texture someplace between a souffle and bread pudding.
Components in This Recipe
For the entire components listing and recipe particulars, check with the printable recipe card after the submit.
- Corn Muffin Combine – You need to use Jiffy or related manufacturers. Select your favourite!
- Corn – You’ll want one can of creamed corn and one can of corn kernels. I exploit this mix in my tacky cornbread recipe. The creamed corn provides creaminess and moisture, whereas the entire kernel corn provides texture.
- Butter – Salted or unsalted butter, melted.
- Bitter Cream – Plain yogurt is an effective substitute if wanted.
- Eggs – For a extra even batter, carry fridge-cold components like eggs and bitter cream to room temperature.
Tips on how to Make Spoon Bread
Making spoon bread is VERY straightforward. I like to recommend baking in a glass or ceramic baking dish, as the sides are likely to brown extra shortly in a steel pan.
Strive These Variations
- Tex-Mex. You may add a Tex-Mex spin on this recipe through the use of “Mexicorn” instead of the plain canned corn. Or add in a drained can of inexperienced chilis
- Add bacon. Fold cooked, crumbled bacon into the batter.
- Tacky. Add in shredded cheddar, Monterey Jack, or Pepper Jack cheese.
- Sweeten it up. Add a tablespoon of brown sugar, granulated sugar, or honey for a sweeter model.
Tips on how to Retailer It
- Refrigerate. Retailer your leftover spoon bread in a coated hermetic container within the fridge for as much as 3 days.
- Reheat. You may heat up the spoon bread within the oven or warmth particular person servings within the microwave.
Description
Old school Southern spoon bread is a tender, creamy twist on cornbread that you just eat with a spoon! It’s a comforting facet dish to soups, stews, or any meal.
- 1 (8.5-ounce) package deal corn muffin combine (like Jiffy)
- 1 (14.75-ounce) can cream-style corn
- 1 (15-ounce) can entire kernel corn, drained
- 1/2 cup butter, melted
- 1 cup bitter cream
- 3 giant eggs
- 1/2 teaspoon kosher salt
- Preheat the oven to 375°F. Coat a 9×9-inch baking dish with nonstick spray and put aside.
- In a big bowl, stir collectively all the components till properly mixed. Pour the batter into the ready pan and bake for 45 – 50 minutes or till the bread is simply set.
- Serve heat or at room temperature.
Notes
- You may add a Tex-Mex spin on this recipe through the use of “Mexicorn” instead of the plain canned corn. Or add in a drained can of inexperienced chilis!
- Retailer hermetic within the fridge for as much as 3 days.
