Spoon Bread

5 from 6 votes

This Spoon Bread recipe makes the best Southern-inspired comfort food! A custardy cornmeal base is blended with sour cream for a touch of richness, with creamed corn for a little crunch.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Keyword: spoon bread, spoon bread recipe

Servings: servings

Calories: 264kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

½ cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons powdered sugar
1 teaspoon Kosher salt
1½ cups boiling water
1½ cups whole milk
½ cup sour cream
⅓ cup unsalted butter, melted, plus more melted butter for greasing the baking dish
8.5 ounces can of creamed corn
2 teaspoons baking powder
3 large eggs
sour cream, for topping
honey, for topping

Instructions

Preheat your oven to 400°F. Grease a 10-inch oval baking casserole dish with a tablespoon of melted butter. Set aside.
Combine the all-purpose flour, yellow cornmeal, powdered sugar, and Kosher salt in a large mixing bowl.
Pour the boiling water over the dry ingredients and stir until well combined. Allow it to cool slightly for one minute.
Gradually add the whole milk to the mixture, whisking thoroughly to eliminate any lumps. Ensure a smooth consistency.
Stir in the sour cream and melted butter until fully blended.
Add the creamed corn and baking powder, mixing thoroughly to incorporate all the ingredients evenly.
Crack all three large eggs directly into the batter. Gently whisk the eggs into the mixture until a cohesive and smooth consistency is achieved. Pour the batter into the baking dish, smoothing the top with a spatula for even baking.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the bread is set and golden brown on top.
Once baked, remove the Spoon Bread from the oven and let it cool for a few minutes before serving.
Serve it warm, topped with a dollop of sour cream and a drizzle of honey.

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