Spoon Bread

By Becky Hardin

Published Nov 10, 2020

This delicious Spoon Bread is the perfect side to serve up with your Thanksgiving dinner this year. This bread can’t be cut with a knife– it’s soft and spoonable, almost like pudding. Everyone will love this classic Southern recipe!

lifting up spoonful of buttermilk spoon bread - 5

Why We Love This Spoon Bread Recipe

Tender. This bread is softer than cornbread and wonderfully light and fluffy.
Moist. Our recipe is made special by the addition of buttermilk, a tangy moisture-maker!
Gluten-Free. There’s no flour in this recipe, so it’s a great option if you or someone in your family has a gluten intolerance. Just make sure that your cornmeal is GF-certified.

Variations on Southern Spoon Bread

This buttermilk spoon bread recipe is the perfect base for exploring different flavor combinations. Try adding some cheese, such as cheddar or gruyere, for a gooey, cheesy version. Fold in some crispy bacon bits , corn kernels, or diced bell peppers for a bit of texture! Or add in some diced jalapeños or cayenne pepper for a spicy kick!

buttermilk spoon bread in black baking dish - 6

How to Store and Reheat

Spoon bread is best served as soon as it’s made, but leftovers will keep for up to 4 days covered in the fridge. You can heat it up on low in the oven or in the microwave.

How to Freeze

Freeze this Southern-style spoon bread tightly covered with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This spoon bread is best served warm with a generous helping of honey butter . It’s pure comfort food! You can also serve it up as a side with roasted meats and it’s pretty perfect when served with a hearty chili .

More Cornbread Recipes To Try

Classic Cornbread
Sweet Potato Cornbread
Loaded Cornbread Casserole
Corn Pudding
Corn Casserole

Ingredients1x2x3x

▢ 5 tablespoons unsalted butter 71 grams, divided
▢ 1½ cups whole milk 341 grams
▢ 1½ cups buttermilk 341 grams (see note)
▢ 1 cup finely ground white cornmeal 156 grams
▢ 1¼ teaspoons kosher salt 4 grams
▢ 1 tablespoon honey 22 grams
▢ 3 large eggs 150 grams, separated
▢ Turbinado or Raw sugar optional, for topping

Instructions

Preheat oven to 350°F and butter an 8×8-inch (2-quart) casserole dish with 2 tablespoons of butter. 5 tablespoons unsalted butter
In a medium, heavy-bottomed saucepan set over medium heat, bring the milk and buttermilk to a very low simmer (stirring constantly) just until small bubbles begin forming around the edges of the saucepan. 1½ cups whole milk, 1½ cups buttermilk
Slowly pour the cornmeal into the milk/buttermilk, whisking continuously. Remember to scrape the sides of the pan as you whisk. Cook, whisking or stirring constantly, until cornmeal dissolves and the mixture thickens, about 7-9 minutes. Take the cornmeal off the heat and stir in the remaining 3 tablespoons of butter and all of the salt and honey. Stir until the butter melts, and let the mixture rest for 10 minutes. 1 cup finely ground white cornmeal, 1¼ teaspoons kosher salt, 1 tablespoon honey
Place the egg yolks in a medium bowl and whisk lightly. Add 2 cups of the cooled cornmeal and whisk until incorporated. Pour the egg yolk/cornmeal mixture back into the remaining cornmeal (in the saucepan) and whisk until combined. 3 large eggs
In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed, with the whisk attachment, until stiff peaks form. Gently fold the egg whites into the cornmeal mixture until no streaks remain and the batter is smooth. Do not over-mix.
Carefully transfer the batter into the prepared dish and sprinkle with Turbinado or Raw sugar, if desired. Bake at 350°F for 35-40 minutes, or until the bread is puffed, firm, and light golden brown. Transfer the bread to a cooling rack and let it sit for about 5 minutes. It will deflate within a few minutes after removing from the oven. Turbinado or Raw sugar
Serve warm (or hot) and with a drizzle of honey (if desired).

Equipment

Kitchen Scale (optional)
8×8-inch Baking Pan

Becky’s Tips

Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe .
Ground white cornmeal is best for this recipe.
You can mix in some add-ins like bacon pieces or chives to the batter if you like.
Beat the egg whites well until they form stiff peaks. This will help to keep the bread light and fluffy.
Bake the bread in a fully -preheated oven so it cooks through evenly.
Nutritional information does not include optional ingredients.

Nutrition information is automatically calculated, so should only be used as an approximation.

Buttermilk Spoon Bread

Equipment

Kitchen Scale (optional)
8x8-inch Baking Pan

Ingredients

5 tablespoons unsalted butter 71 grams, divided
1½ cups whole milk 341 grams
1½ cups buttermilk 341 grams (see note)
1 cup finely ground white cornmeal 156 grams
1¼ teaspoons kosher salt 4 grams
1 tablespoon honey 22 grams
3 large eggs 150 grams, separated
Turbinado or Raw sugar optional, for topping

Instructions

Preheat oven to 350°F and butter an 8x8-inch (2-quart) casserole dish with 2 tablespoons of butter. 5 tablespoons unsalted butter
In a medium, heavy-bottomed saucepan set over medium heat, bring the milk and buttermilk to a very low simmer (stirring constantly) just until small bubbles begin forming around the edges of the saucepan. 1½ cups whole milk, 1½ cups buttermilk
Slowly pour the cornmeal into the milk/buttermilk, whisking continuously. Remember to scrape the sides of the pan as you whisk. Cook, whisking or stirring constantly, until cornmeal dissolves and the mixture thickens, about 7-9 minutes. Take the cornmeal off the heat and stir in the remaining 3 tablespoons of butter and all of the salt and honey. Stir until the butter melts, and let the mixture rest for 10 minutes. 1 cup finely ground white cornmeal, 1¼ teaspoons kosher salt, 1 tablespoon honey
Place the egg yolks in a medium bowl and whisk lightly. Add 2 cups of the cooled cornmeal and whisk until incorporated. Pour the egg yolk/cornmeal mixture back into the remaining cornmeal (in the saucepan) and whisk until combined. 3 large eggs
In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed, with the whisk attachment, until stiff peaks form. Gently fold the egg whites into the cornmeal mixture until no streaks remain and the batter is smooth. Do not over-mix.
Carefully transfer the batter into the prepared dish and sprinkle with Turbinado or Raw sugar, if desired. Bake at 350°F for 35-40 minutes, or until the bread is puffed, firm, and light golden brown. Transfer the bread to a cooling rack and let it sit for about 5 minutes. It will deflate within a few minutes after removing from the oven. Turbinado or Raw sugar
Serve warm (or hot) and with a drizzle of honey (if desired).

Notes

Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe .
Ground white cornmeal is best for this recipe.
You can mix in some add-ins like bacon pieces or chives to the batter if you like.
Beat the egg whites well until they form stiff peaks. This will help to keep the bread light and fluffy.
Bake the bread in a fully -preheated oven so it cooks through evenly.
Nutritional information does not include optional ingredients.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!