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.

Spoon Bread

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
serving of 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!
ingredients to make Southern Spoon Bread

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

How to make Southern Spoon Bread

  1. Preheat the oven to 350 degrees F. Generously grease a 2-quart casserole dish with butter.
  2. Heat the milk and buttermilk in a medium-sized heavy saucepan until it’s steaming (but not boiling, but just starting to boil). 
  3. 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). 
  4. Reduce the heat to medium-low. Cook, stirring often, until cornmeal has dissolved and the mixture gets thick, for about 10-12 minutes. 
  5. 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.
  6. Add  the egg yolks to a medium bowl, then add 2 cups of the cornmeal mixture to the egg yolks and stir until combined. 
  7. 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). 
  8. 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. 
spooning Southern Spoon Bread
  1. Spoon the batter into the prepared casserole dish, scraping the sides.
  2. 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.
  3. Remove from the oven and serve right away (hot), or you can serve it warm.
serving southern corn casserole

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. 
8x8 pan of baked cornbread casserole

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!

side dish serving of corn bread casserole

Storage

Store any leftover Southern Spoon Bread in an airtight container in the refrigerator for up to 3 days. 

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serving of Southern Spoon Bread
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Southern Spoon Bread

Southern Spoon Bread is a comforting, savory side dish made with cornmeal and buttermilk, perfect for Thanksgiving or Christmas dinner.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6
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Ingredients
 

Equipment

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.
Cuisine: American
Course: Side Dish
Calories: 261kcal, Carbohydrates: 26g, Protein: 10g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 111mg, Sodium: 881mg, Potassium: 328mg, Fiber: 3g, Sugar: 6g, Vitamin A: 492IU, Calcium: 164mg, Iron: 1mg
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Southern Spoon Bread