Spoonbread Recipe: The Best Side Dish

Spoonbread is perfect for any occasion; it's hearty, filling, and easy to make. It's also an excellent alternative to Classic Cornbread or other quick bread-like muffins.

So even if you don't have the time to go into the kitchen and spend hours baking, you can still serve this dish. Here are instructions on how to make spoon bread in under 20 minutes!

How to Make The Best Spoonbread

Note: The full instructions are provided in the recipe card below.

Position a rack in the lower third of the oven and preheat to 375 degrees. Grease a 2-quart baking dish with some butter and dust with 1 tablespoon of cornmeal.

Whisk the cornmeal, flour, and baking powder in a medium bowl. Combine the eggs and 1 canned corn kernel and puree in a blender until smooth.

Transfer the puree to a large bowl. Add the buttermilk, melted butter, and remaining canned corn kernel, and mix until well combined.

Gradually pour the dry ingredients and whisk until the batter is evenly combined. Transfer the corn mixture to the prepared baking dish.

Bake until the center is set and golden brown, about 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Allow to rest at room temperature for 10 minutes before serving. Enjoy

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Recipe

Easy Spoonbread

by Camila Benitez

Spoonbread is perfect for any occasion; it's hearty, filling, and easy to make. It's also an excellent alternative to Classic Cornbread or other quick bread-like muffins. So even if you don't have the time to go into the kitchen and spend hours baking, you can still serve this dish. Here are instructions on how to make spoon bread in under 20 minutes!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American, Paraguayan

Servings 12

Calories 123 kcal

Equipment

• Medium Skillet
• Measuring cups
• Large Bowl
• Whisk
• Spatula
• Liquid Measuring Cups

Ingredients

  

1x2x3x

• ▢ 137 g (1 cup) all-purpose flour, spooned into measuring cup and leveled-off
• ▢ 80 g (½ cup) yellow cornmeal
• ▢ 1 stick (½ cup) unsalted butter, melted and cooled, plus for the baking dish
• ▢ 1 teaspoon kosher salt
• ▢ 2 teaspoons baking powder
• ▢ 1 cup buttermilk , sour cream, or whole milk, room temperature
• ▢ 3 large eggs , room temperature
• ▢ 432 g 1 canned, frozen, or raw fresh sweet corn kernels, purée

Instructions

 

• Position a rack in the lower third of the oven and preheat to 375 degrees. Grease a 2-quart baking dish with some of the butter and dust with 1 tablespoon cornmeal.
• In a medium bowl, whisk together the cornmeal, flour, and baking powder. In a blender, combine the eggs and 1 canned corn kernel and puree until smooth.
• Transfer the puree to a large bowl. Add the buttermilk, melted butter, and remaining canned corn kernel, and mix until well combined.
• Gradually pour in the dry ingredients and whisk until the batter is evenly combined. Transfer the corn mixture to the prepared baking dish.
• Bake the spoonbread until the center is set and golden brown, about 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Alow the spoonbread to rest at room temperature for a least 10 minutes before serving.

Notes

How to Store & Re-Heat

To store: Let it cool to room temperature, then cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for 3-4 days.

To reheat: Preheat the oven to 350°F (180°C) and place the Spoonbread in a baking dish. Cover the dish with aluminum foil and bake for 10-15 minutes or until heated. Alternatively, you can reheat individual portions in the microwave on medium power for 30-second intervals until heated through.

Remember that reheating may affect the texture of the Spoonbread, making it slightly less moist and fluffy than when freshly baked. However, it will still be delicious and flavorful.

Make-Ahead

Spoonbread is a great dish to make ahead of time, whether you're preparing it for a special occasion or want to have it ready for a busy weeknight meal. You can prepare the batter up to a day in advance and store it in an airtight container in the refrigerator. Then, when you're ready to bake the Spoonbread, pour the batter into a buttered baking dish and bake as directed.

This not only saves time on the day of serving but also allows the flavors to meld together and intensify, resulting in an even more delicious Spoonbread. Another option is to bake the Spoonbread thoroughly, let it cool to room temperature, and then store it in the refrigerator or freezer for later. To reheat, follow the instructions for reheating mentioned above. Making Spoonbread ahead of time can make your meal planning easier and less stressful without sacrificing any of the deliciousness of this classic dish.

Notes:

•  Store the Spoonbread in the refrigerator in an airtight container for up to 5 days. Then, reheat leftover spoonbread in the microwave for about 30 seconds or until heated. Alternatively, you can wrap it in foil and heat it in a preheated 300°F oven for 20 to 25 minutes or until warmed.

Nutrition

Nutrition Facts

Easy Spoonbread

Amount per Serving

Calories

123

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

43

mg

14

%

Sodium

 

360

mg

16

%

Potassium

 

118

mg

3

%

Carbohydrates

 

20

g

7

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

5

g

10

%

Vitamin A

 

92

IU

2

%

Vitamin C

 

1

mg

1

%

Calcium

 

71

mg

7

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.