Southern Spoon Bread
Southern Spoon Bread is one of those classic comfort dishes that warms the soul and brings back fond memories of family gathering and holiday feasts. Made with a base of cornmeal, buttermilk, and a touch of fresh rosemary, this dish strikes the perfect balance between light and creamy. Whether you’re serving it alongside roasted chicken or your favorite holiday roast, it’s sure to become a favorite at your table.
Unlike traditional cornbread, which can be dense and crumbly, Southern Spoon Bread has a delicate, almost custard-like consistency that melts in your mouth. This spoonable texture makes it perfect for soaking up rich gravies and sauces or pairing with buttery sides.
Southern Spoon Bread
This southern cornbread offers a warm, comforting bite of the South that’s always a hit. Don’t be surprised when it becomes a staple at your holiday gatherings year after year.
Read more: Southern Spoon Bread
Why I love this recipe
- Ultimate comfort food!
- Compliments hearty holiday dishes like Cornish Game Hens, turkey and ham.
- Perfect for leftovers, easy to reheat and enjoy the following day.
- Pairs well with chili, too!
Gather these ingredients
- Unsalted butter – cut into small pieces, plus more for greasing dish
- Whole milk
- Whole buttermilk
- White cornmeal – finely ground
- Rosemary – fresh, finely chopped
- Kosher salt
- Onion salt
- Black pepper
- Eggs – large, separated
How to make Southern Spoon Bread
- Preheat the oven to 350 degrees F. Generously grease a 2-quart casserole dish with butter.
- Heat the milk and buttermilk in a medium-sized heavy saucepan until it’s steaming (but not boiling, but just starting to boil).
- Pour the cornmeal into the mixture, whisking or stirring with a large spoon (scrape sides of saucepan as you whisk to prevent lumps from forming).
- Reduce the heat to medium-low. Cook, stirring often, until cornmeal has dissolved and the mixture gets thick, for about 10-12 minutes.
- Remove the pan from the heat. To the cornmeal, add the butter, finely chopped rosemary, salt, onion salt, and pepper. Stir until the butter melts and the mixture is combined. Let stand for 10 minutes.
- Add the egg yolks to a medium bowl, then add 2 cups of the cornmeal mixture to the egg yolks and stir until combined.
- Transfer the cornmeal-egg yolk mixture to the remaining cornmeal mixture in the saucepan on the stove, stirring quickly until combined (Note: the mixture will be a little grainy and lumpy and that’s to be expected).
- Beat the egg whites in a medium bowl with an electric mixer until stiff peaks form, about 1 ½ minutes. Gently fold egg whites into cornmeal mixture on the stove, using a spatula or a large spoon, and stir until the mixture becomes completely smooth.
- Spoon the batter into the prepared casserole dish, scraping the sides.
- Bake until the recipe is puffed up, firm, and slightly browned, about 35-40 minutes. It’s normal for the spoon bread to puff up at first, and then deflate.
- Remove from the oven and serve right away (hot), or you can serve it warm.
Tips & substitutions
- For a richer texture, substitute half-and-half or heavy cream in place of some or all of the whole milk.
- Swap fresh rosemary for thyme, sage, or chives.
- Add a pinch of cayenne pepper or chopped jalapeno for a little heat.
- Fold in ½ cup of shredded sharp cheddar for a cheesy variation.
- Use a gluten-free cornmeal blend instead of traditional cornmeal blend.
- Add cooked and crumbled bacon into the batter before baking.
Serving suggestions
Southern Spoon Bread pairs perfectly with dishes like Cornish Game Hens, roasted chicken, or baked ham, making it an ideal side for any cozy fall meal or holiday gathering. Of course it’s the ultimate Thanksgiving side dish!
Don’t forget to serve this with a bit pot of chili for game day. It’s soooo amazing!
Storage
Store any leftover Southern Spoon Bread in an airtight container in the refrigerator for up to 3 days.
Check out these other comfort dishes while you’re here
Get the Recipe:
Southern Spoon Bread
Ingredients
- 3 Tbsp unsalted butter, cut into small pieces, plus more for greasing dish
- 2 cups whole milk
- 1 cup whole buttermilk
- 1 cup finely ground white cornmeal
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon onion salt
- ½ teaspoon black pepper
- 3 large eggs, separated
Equipment
- 1 8×8 baking dish
Instructions
- Preheat the oven to 350°F. Generously grease a 2-quart casserole dish with butter.
- In a medium-size heavy saucepan, heat the milk and buttermilk until it’s steaming (but not boiling, but just starting to boil).
- Gradually pour the cornmeal into the mixture, whisking or stirring with a large spoon while you pour. (Scrape sides of saucepan as you whisk to prevent lumps from forming:)
- Reduce the heat to medium-low. Cook, stirring often, until cornmeal has dissolved and the mixture gets thick, for about 10 to 12 minutes.
- Remove the pan from the heat. To the cornmeal, add the butter, finely chopped rosemary, salt, onion salt, and pepper. Stir until the butter melts and the mixture is combined. Let stand for 10 minutes.
- In a medium bowl, add the egg yolks. Add 2 cups of the cornmeal mixture to the egg yolks and stir until combined. Transfer cornmeal-egg yolk mixture to remaining cornmeal mixture in saucepan on the stove, stirring quickly until combined. (NOTE: The mixture will be a little grainy or lumpy.)
- Next, beat the egg whites in a medium bowl with an electric mixer until stiff peaks form, about 1 ½ minutes. Gently fold egg whites into cornmeal mixture on the stove, using a spatula or large spoon, and stir until the mixture becomes completely smooth.
- Spoon the batter into the prepared casserole dish, scraping the sides.
- Bake until the recipe is puffed up, firm, and lightly browned, 35 to 40 minutes. It’s normal for the spoon bread to puff up at first, and then deflate. Remove from the oven and serve either right away, or you can serve it warm.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
