Southern Skillet Spoonbread
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This Southern Spoonbread recipe turns common pantry ingredients into a side dish superstar with the BEST texture and flavor. Imagine a delicious blend of buttery cornbread and airy corn soufflé. Bake it to golden perfection in a cast iron skillet for that extra dash of southern charm!
Scrumptious Southern Spoonbread
Whenever I whip up Southern Spoonbread, I feel like I’m channeling my inner South Carolina housewife, minus the pearls and perfect hair. This dish has been a staple on my family’s dinner table since before I even knew how to hold a fork. Now, look at me. Fork skills so good, I could go pro!
This Southern comfort food is the ultimate easy side dish recipe—just a little bit of mixing and into the oven it goes. The texture is dreamy: custardy and soft inside with a delicate golden top, while the flavor is rich, buttery, and slightly sweet. Best of all, it doesn’t take a long time, so you can whip it up even when time is tight.
If you want a wonderful side dish that feels special without the fuss, this spoonbread is your answer. Serve it warm, watch it disappear, and get ready for the compliments. This is the kind of recipe that turns a simple meal into something unforgettable.
Ingredients
- Whole milk
- Yellow cornmeal (preferably stone-ground)
- Unsalted butter
- Salt
- Baking powder
- Eggs
- Sugar (optional, for a hint of sweetness)
Flavorful Twists
Looking to add even more flavor to your spoonbread? Here are some delicious ideas to try:
- Savory herbs: Add a sprinkle of chopped fresh herbs like thyme, rosemary, or sage for an aromatic and savory twist.
- Cheese overload: Stir in a handful of parmesan or sharp cheddar cheese, because everything’s better with cheese. Obviously.
- Bacon bits: Crumble cooked bacon and mix it into the batter for a bacon lover’s dream.
- Spicy kick: Throw in some diced jalapenos or a pinch of cayenne pepper if you’re feeling fiery.
How to Make Southern Spoonbread
1. To start, preheat the oven to 375°F (190°C). Then place 4 tablespoons of butter in a 10-inch cast iron skillet, setting it in the oven to preheat while you prepare the batter.
2. In a medium saucepan over medium heat, bring the milk to a simmer. Gradually whisk in the cornmeal, stirring constantly. Cook until thickened, about 1–2 minutes, then remove from the heat.
3. Next, stir in 1 tablespoon butter, salt, and sugar (if using). Let the mixture cool for about 5 minutes.
4. Lightly beat the egg yolks and stir them into the warm cornmeal mixture. Then stir in the baking powder.
5. In a separate bowl (stand mixer on high works best), beat the egg whites until stiff peaks form. Gently fold them into the cornmeal mixture to create a light and airy batter.
6. Carefully remove the hot cast iron skillet from the oven. Swirl the melted butter around the bottom and sides to coat.
7. Pour the batter into the hot, buttered skillet. Bake for about 37 minutes, or until puffed and golden brown, and the center is just set.
8. Spoonbread is best served hot from the oven. Scoop it out with a large spoon — it’s soft and fluffy, not meant to be sliced like traditional cornbread. Enjoy!
Frequently Asked Questions
Spoonbread takes the same basic ingredients as classic cornbread but turns them into something entirely different. Unlike the crumbly texture of cornbread, spoonbread is soft, creamy, and moist—perfect for digging into with a spoon. It’s not called spoonbread for nothing!
You can make spoon bread a couple of days in advance, no problem. Just make the batter, store it in the fridge, and let it chill until it’s showtime on the sizzling cast-iron pan.
Spoon bread is the perfect side dish for all kinds of Southern cooking. Serve it alongside classics like fried chicken (my Granny’s Oven Fried Chicken is bomb!) or these Crispy Breaded Pork Chops With Milk Gravy.
It also complements hearty dishes like Pot Roast in a Crock Pot, or Southern staples like collard greens, green beans, or Black-Eyed Peas and Ham. Basically, if it’s Southern, this wonderful dish will shine brighter than your grandma’s best silver.
Storage
Have leftover spoonbread? Store in an airtight container in the refrigerator for up to 3 days.
Southern Spoonbread (Cast-Iron Skillet Version)
This silky, soufflé-like Southern spoonbread is a creamy, golden cross between cornbread and custard that bakes up light as a cloud with just 15 minutes of prep.
Ingredients
- 2 cups whole milk
- 1 cup cornmeal (preferably stone-ground)
- 1 tablespoon unsalted butter (plus 4 tablespoons for the skillet)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs, separated
- 1 tablespoon sugar (optional, for a hint of sweetness)
Instructions
- Preheat the oven to 375°F (190°C).
- Place 4 tablespoons of butter in a 10-inch cast iron skillet and set it in the oven to preheat while you prepare the batter.
- In a medium saucepan over medium heat, bring the milk to a simmer. Gradually whisk in the cornmeal, stirring constantly. Cook until thickened, about 1–2 minutes, then remove from heat.
- Stir in 1 tablespoon butter, salt, and sugar (if using). Let the mixture cool for about 5 minutes.
- Lightly beat the egg yolks and stir them into the warm cornmeal mixture. Stir in the baking powder.
- In a separate bowl (stand mixer on high works best), beat the egg whites until stiff peaks form. Gently fold them into the cornmeal mixture to create a light and airy batter.
- Carefully remove the hot cast iron skillet from the oven. Swirl the melted butter around the bottom and sides to coat.
- Pour the batter into the hot, buttered skillet. Bake for about 37 minutes, or until puffed and golden brown, and the center is just set.
- Spoonbread is best served hot from the oven. Scoop it out with a large spoon — it's soft and fluffy, not meant to be sliced like traditional cornbread.
