Last Updated on September 28, 2026 by Carne Diem
Origin: North American, American South
Jump to RecipeImagine the comforting, savory flavor of classic Southern cornbread, but with the rich, pillowy texture of a delicate soufflé. That is the magic of Southern spoon bread. Baked until the top is beautifully golden and the center transforms into a buttery, custardy dream, this traditional side dish is so incredibly soft it must be served straight from the baking dish with a spoon. Whether gracing a holiday spread or elevating a casual Sunday dinner, this recipe delivers a true taste of warm, Southern hospitality in every scoop.
Table of contents
Making Southern Spoon Bread
Making spoon bread at home is easy and quick. With just a handful of common ingredients you can have a delicious and quick side dish for your barbeque or southern inspired dinner.
Ingredients Needed
To make the spoon bread you will need the following common ingredients:
| Ingredient | Amount |
| White cornmeal | 1 cup |
| Hot milk, (bring to a boil) | 1.5 cups |
| Butter, melted | 4 tablespoons |
| Eggs, separated | 3 large |
| Sugar | 1 tablespoon (optional, for a sweeter bread) |
| Baking powder | 1.5 teaspoons |
| Salt | ½ teaspoon |
Step by Step Instructions:
This southern spoon bread recipe relies on a crucial technique: folding stiffly beaten egg whites into a smooth cornmeal mixture. Here is how you do it:
Prep the Batter Base: Preheat your oven to 375°F (190°C) and grease a 1.5-quart casserole dish, 9-inch baking dish or 6 individual ramekins/cocottes.
Make the Cornmeal Mixture: In a large bowl, whisk together the white cornmeal, baking powder, and salt.
In separate bowls, separate the egg yolks from the egg whites. Bring the milk to just boiling. Melt the butter.
Gradually pour the hot milk into the cornmeal mixture, whisking constantly to prevent lumps.
The mixture will thicken quickly. Allow at least 10 minutes for the mixture to cool before proceeding. Stir in the melted butter and the three egg yolks until the cornmeal mixture is smooth.
Whip the Egg Whites: In a separate, very clean bowl, use a hand mixer or a stand mixer to beat the three egg whites until stiff, glossy peaks form. The peaks should hold their shape when you lift the whisk.
Fold Gently: This is the most important step! Using a rubber spatula, gently fold the stiff egg whites into the cornmeal mixture. Do this in two batches, cutting down the center and sweeping the mixture up and over. The goal is to incorporate the whites without deflating the air-that air is what gives the spoon bread its signature lightness. Stop folding when there are no visible streaks of egg white left.
Bake: Pour the light and airy batter into your prepared dish or mini serving dishes.
Bake the Southern Spoon bread in the preheated oven for 35-45 minutes, or until the top is lightly golden brown and a knife inserted near the center comes out clean.
Serve: Serve immediately with a large spoon (hence the name!). It will deflate slightly as it cools, so enjoy it hot! A dollop of butter or a drizzle of honey is the perfect finishing touch.
This delicious creation is less like bread and more like a savory pudding. Get ready for a texture experience that will change the way you think about corn!
Frequently Asked Questions
Make sure that your cornmeal mixture has cooled at least 10 minutes before adding the egg yolks, so you don't accidentally cook the egg yolks.
Spoon bread has the light and airy texture of a souffle. It does not hold its shape well which makes it difficult to cut with a knife, thus giving it the name spoon bread.
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📖 Recipe
Famous Southern Spoon Bread
Ingredients
- 1 Cup White Cornmeal
- 1.5 Cups Hot Milk
- 4 Tablespoons Butter melted
- 3 Eggs Separated
- 1 Tablespoon Sugar
- 1.5 teaspoons Baking Powder
- ½ teaspoon Salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 1.5-quart casserole dish, 9-inch baking dish or 6 individual ramekins/cocottes.
- In a large bowl, whisk together the white cornmeal, baking powder, sugar and salt.
- Sperate the egg whites and yolks into separate bowls.
- Bring the milk to a boil and stir into the cornmeal mixture until smooth.
- With an electric mixer, beat the egg whites until stiff peaks form.
- After allowing the cornmeal mixture to cool for about 10 minutes, stir in the egg yolks and melted butter.
- Using a rubber spatula, gently fold the stiff egg whites into the cornmeal mixture. Do this in two batches, cutting down the center and sweeping the mixture up and over. The goal is to incorporate the whites without deflating the air. Stop folding when there are no visible streaks of egg white left.
- Pour the light and airy batter into your prepared dish or mini serving dishes.
- Bake the spoon bread for 35-45 minutes, until set. You should be able to poke the center of the bread and have a knife or toothpick some out clean. Some "jiggle" is still normal.
- Serve warm with butter, or any other desired toppings.
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