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
Related Recipes:
📖 Recipe
Easy Spoonbread
Ingredients
- 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
- 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.