Spoon Bread Recipe

If you’re craving something comforting, creamy, and just a bit nostalgic, you’ve got to try this Spoon Bread Recipe. I absolutely love how this dish turns out with its perfect balance of sweet corn flavor, tender crumb, and that irresistible spoonable texture. Whether you’re making a cozy dinner or a side for your holiday feast, this recipe is fan-freaking-tastic and super easy to come together—stick with me, and I’ll walk you through every step to make sure yours is just as delicious as mine!

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Ingredients You’ll Need

Getting your ingredients right is key to nailing this Spoon Bread Recipe. I find that these staples not only complement each other perfectly but also create that signature creamy, sweet corn flavor with a tender texture. When shopping, look for good quality canned corn and fresh sour cream for the best results.

• Nonstick Cooking Spray: Essential for greasing your baking dish so that spoon bread releases easily without sticking.
• Flour: Provides structure; all-purpose works beautifully.
• Cornmeal: Adds texture and that lovely corn flavor that defines this dish.
• Sugar: Balances the savory elements with a touch of sweetness.
• Baking Powder: Helps the bread rise just enough to keep it airy and light.
• Kosher Salt: Enhances all the flavors—don’t skip or reduce it too much!
• Unsalted Butter: Melted for richness; bring it to room temp so it blends in smoothly.
• Eggs: Key to binding everything and adding a little lift.
• Canned Creamed Corn: Gives moisture and creaminess—a must-have in spoon bread.
• Canned Whole Kernel Corn: Adds wonderful pop and texture.
• Sour Cream: Keeps the bread tender, moist, and just a little tangy, which I adore.

Variations

One of the things I love about this Spoon Bread Recipe is how easy it is to personalize. Once you get the base down, feel free to tweak it for whatever mood you’re in—add spices, swap ingredients, or even turn it into a savory or sweeter dish depending on your cravings.

• Add herbs or spices: I like stirring in chopped chives or paprika for a subtle kick and an herby twist that livens things up.
• Dairy swaps: Ever tried Greek yogurt instead of sour cream? It ups the protein and brings a creamier tang, especially when you want something lighter.
• Cheese variations: Mixing in shredded cheddar or pepper jack gives it a cheesy, melty surprise that my family can’t get enough of.
• Make it gluten-free: Substitute the flour with a gluten-free blend and double-check your baking powder to keep it safe but just as delicious.

How to Make Spoon Bread Recipe

Step 1: Prep Your Oven and Pan Like a Pro

First things first, preheat your oven to 350°F and position the rack in the center—that’s the sweet spot for even cooking. Next, lightly grease a 9×13 baking dish with nonstick cooking spray. I like to give the pan just a quick coat so the bread slides out easily but isn’t too oily. This prep saves you from scrubbing baked-on bits later!

Step 2: Mix Dry Ingredients Gently

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and kosher salt until they’re well combined. This step might seem basic, but making sure your dry ingredients are evenly mixed helps the corn bread rise evenly and develop that perfect texture. No clumps allowed!

Step 3: Combine Wet Ingredients Smoothly

Now whisk in the melted butter, eggs, creamed corn, whole kernel corn, and sour cream. I love doing this by hand to really feel the batter come together, but a mixer on low speed works just fine too. The batter should be smooth but a bit thick—don’t overmix, or your spoon bread might get tough.

Step 4: Bake and Watch the Magic Happen

Pour the batter into your prepared baking dish and pop it into the oven. Bake until the center is just set and the edges start turning golden brown — usually between 35 to 40 minutes. I like to check at 35 minutes by gently shaking the pan; it should jiggle slightly but not be liquidy. Insert a toothpick into the center to confirm—it should come out mostly clean with just a few moist crumbs attached.

How to Serve Spoon Bread Recipe

Garnishes

I usually sprinkle a bit of fresh chopped parsley or green onions on top before serving—it adds a fresh pop of color and a subtle herby lift that brightens each bite. A pat of butter melting in the center? Now that’s my kind of garnish!

Side Dishes

Our family loves pairing spoon bread with smoky barbecue ribs, fried chicken, or even a big green salad on the side. It also goes surprisingly well with chili or a hearty stew, where the creamy spoon bread soaks up all those savory juices.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this Spoon Bread Recipe in individual ramekins—each person gets their own little golden pot of spoon bread goodness. I even tried layering it with a bit of cheese and chopped jalapeños for a spicy surprise. Don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

Leftovers? Lucky you! I store any extras in an airtight container in the fridge—they keep their texture well for 3 to 4 days. Just make sure it’s fully cooled before sealing to prevent sogginess.

Freezing

I’ve had good luck freezing cooked spoon bread by wrapping portions tightly in plastic wrap and then placing them in freezer bags. It can last up to 2 months, though the texture is best if eaten within the first month. Just thaw overnight in the fridge before reheating.

Reheating

The best way I’ve found to reheat leftovers is in a low oven (around 300°F) wrapped in foil for about 15-20 minutes—this gently warms the spoon bread without drying it out. You can also microwave a single serving covered with a damp paper towel for about 30-40 seconds if you’re in a hurry.

FAQs

Final Thoughts

This Spoon Bread Recipe has become a warm hug from my kitchen to yours. It’s one of those dishes that brings everyone to the table and makes any meal feel like a cozy occasion. Give it a try—you’ll find it’s not only easy to make but so satisfying to eat. The creamy texture and sweet corn flavor always get compliments, and I know it’ll be a new favorite in your house, just like it is in mine.

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