Spoon Bread
This post may contain affiliate links. Read my full disclosure policy.
Spoon bread is a creamier version of cornbread that you eat with a spoon.
Spoon bread, also known as corn casserole or corn pudding, is a creamier version of cornbread that you eat with a spoon. The most well-known recipe is from Jiffy and is typically made from Jiffy corn muffin mix, butter, sour cream, eggs, canned corn, and canned creamed corn. This from-scratch version barely takes any longer to make, yet it’s so much more delicious. Making your own cornbread mix — with flour, sugar, cornmeal, salt, and baking powder — and using fresh corn makes all the difference. This is a wonderful summer dish to make when fresh corn is in season, but it also makes a delicious side dish for Thanksgiving. (When fresh corn is not available, opt for frozen corn over canned.)
What You’ll Need To Make Spoon Bread
Step-by-Step Instructions
Use a serrated knife to cut the kernels off the cobs. Placing a kitchen towel on top of the cutting board prevents the corn kernels from bouncing all over the place.
Add the flour, cornmeal, sugar, salt, and baking powder to a medium bowl.
Whisk together.
In another bowl, melt the butter.
Add the creamed corn and fresh corn kernels.
Add the sour cream and beaten eggs.
Mix until evenly combined.
Add the dry ingredients.
Mix until the batter is uniform.
Transfer the batter to the prepared baking dish.
Bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean).
Serve warm or room temperature.
You may also like
- Garlic Bread
- Everyday Cornbread
- Hush Puppies
- Grilled Mexican Street Corn (Elote)
- Drop Biscuits
- Cornbread Muffins
Spoon Bread
Spoon bread is a creamier version of cornbread that you eat with a spoon.
Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ cup yellow cornmeal
- ½ cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 stick (½ cup) unsalted butter, melted, plus more for the baking dish
- 1 (8.5 oz) can creamed corn
- 1⅓ cups raw fresh corn kernels, cut from 2 ears of corn (frozen kernels may be substituted)
- 1 cup sour cream
- 2 large eggs, beaten
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter.
- In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
- In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined. Add the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish and bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm or room temperature.
- Make-Ahead Instructions: Spoon bread can be made up to 2 days ahead of time. To reheat, cover the baking dish with aluminum foil and warm in a 300°F-oven for 30 to 35 minutes, or until warmed through.
Nutrition Information
Powered by 
- Per serving (8 servings)
- Calories: 370
- Fat: 19 g
- Saturated fat: 11 g
- Carbohydrates: 45 g
- Sugar: 15 g
- Fiber: 2 g
- Protein: 6 g
- Sodium: 363 mg
- Cholesterol: 92 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Definitely one of the hits of Thanksgiving dinner! I had to use frozen corn kernels instead of fresh but it turned out great.
I love to cook and cook every day. When I experiment, I invite friends over. I made this recipe in advance of Thanksgiving to test. This recipe is a delicious cross between spoon bread and corn pudding. It is moist, slightly sweet and full of corn flavor. My guinea pig friends loved it. So I’m taking as a side dish to Thanksgiving. Highly recommended.
I’m making ahead (just made the mashed potatoes!) and maybe a stupid question but is spoon bread stored in fridge or at room temp? Thanks!
Hi Robin, I would refrigerate. Enjoy!
Delicious 😋
TIP: For cutting the kernels from the cobs, take the large bowl and place the cut end of the cob in the center of the bowl. Cut downward all the way around, then turn the cob on its other end to get any kernels you may have missed. Every last one of those pesky kernels will stay in the bowl. Measure out what you need for the recipe and proceed with the remaining ingredients that go into the large bowl. I use this method for every recipe that involves cutting fresh corn from the cob. Game changer.
I’d asked Jenn, from Onceuponachef, if this recipe could be doubled, and she said she thought so. If doing so, she suggested using a 4 quart baking dish. I’m printing this, as I’m certain others who are reading this site are interested in feeding large crowds during the Holidays, as am I. Happy cooking!
I’ve lived in Southern Virginia (so the real South, not like NoVa) for all but the first five years of my life, and this recipe is an amalgamation of two traditional Southern corn dishes, spoon bread and corn pudding. Spoon bread uses just cornmeal without the canned or fresh corn, and corn pudding uses corn without the cornmeal, both with generous amounts of eggs and milk. So they’re basically a kind of custard. I’ve got numerous examples of both in my collection of community cookbooks. I haven’t tried this recipe yet, so I can’t give it a rating.
Can yogurt be subbed for the sour cream? Nancy
Sure – I’d use Greek yogurt. Enjoy!
Hi Jenn! I have done the spoon bread several times and its outstanding!! The first time I made it was for Thanksgiving, and it was an instant success. Thank you so much for sharing these wonderful recipes with us. I’m your thankful fan!!!
💗
Hi Jenn,
Creamed corn Is not available in my region. What could I use instead?
Also: If I serve this as a main dish – what would be a good combination as a side dish?
All the best!
Nicole
Hi Nicole, Hi Nicole, I’d buy an 8.5-ounce can of regular corn, put it in a blender with a bit of the liquid from the can, and blend it until it’s mostly puréed but still with a bit of the corn intact. Hope that helps, and that you enjoy!
Made this for my Super Bowl party tonight. I doubled the recipe, which worked our great. I was worried about how much sugar was in it, so I cut it back a bit, and while it was very good, I think I’ll stick to the full amount next time. Very easy to make. Everyone loved it and asked to take leftovers home with them. Thanks so much for the recipe!
Delicious!!!! Made this for Thanksgiving and everyone loved it. My husband said it was the best cornbread/spoon bread he’s ever had and I agree. Sooooo tasty!
Hi Jenn, when reheating, should this be brought to room temperature first? What about if sides that are pre assembled and the refrigerated overnight – should those br brought to room temp before baking? Thanks so much!
Hi Marie, You can bring them to room temperature, but it’s really not necessary. They’ll just take a few extra minutes in the oven if reheated directly from the fridge.
Hi Jenn,
Your recipes are a godsend. They always turn out perfectly. We live in the Southwest, and I added a small can of diced roasted green peppers (not jalapenos), and everyone loved it! Thanks for the recipe. We lost our recipe card for this one, so glad you provided it. Thanks so much.
Love that idea! Glad you enjoyed 🙂
Hello Jenn,
I love your Spoonbread recipe…but I ‘m about to make it again when I realized it calls for an 8.5oz can of cream corn-whoops, I’ve been making it with a standard size can (14oz).
And it’ still delicious….
OMG! This was delicious! Better than the cornbread recipe I have used for years and love. I did reduce the sugar to 1/4 cup and had to use frozen corn. But another winner for sure. Thanks again Jenn!
I have made this recipe at least a dozen times for my family. Everyone loves it. My vegan and gluten free daughter was visiting for Christmas so I used vegan butter, vegan sour cream and Bob’s 1 to 1 flour. Absolutely delicious! I had to share the recipe with several guests.
This was the best cornbread Ive ever made! I made it the day before along with your creamed spinach and it all reheated perfectly!
Made it as a side for Thanksgiving. Followed the recipe exactly. Family couldn’t stop raving about it. Thank you!
Hi Jenn, I’m sure you’re super busy with Thanksgiving but thought I’d try! I’m making this for thanksgiving so I doubled the recipe, and am using a cake pan. Would you suggest reducing the temperature or extending the time in the oven? I baked it as instructed, but at 45 minutes it’s still not set in the center.
By the way I also made your cranberry sauce and make-ahead mashed potatoes (absolutely perfect!) … so grateful for your make-ahead recipes.
Hi Tammy, I’d keep the temp the same; it will take longer to cook — just keep it in til it’s set. Hope that helps!
Thank you! I followed your advice and it was great!
Hi Jenn,
Can I make the Spoonbread recipe with cornbread mix since I have it on hand?
What other changes would be necessary ( I’d think to omit the baking powder)?
Recipe sounds delicious!
Thank you~
Ann
Hi Ann, I wouldn’t recommend it — sorry!
Hi Jenn! I’m sure you’re busy with your own Thanksgiving prep, so it’s ok if you don’t have time to answer this!!! I just made the spoon bread (first time), and I will reheat it on Thursday for Thanksgiving. It says to reheat at 300, but some of the other recipes I’m making (all yours!) need to be reheated/baked at 350. Will this dry out the spoon bread? Can I just leave it in for a shorter time? I always get confused when mixing oven temps. Thanks so much!
Karen
Hi Karen, It’s totally fine to reheat at 350 for less time. Happy Thanksgiving!
My local grocery store only had self-rising corn meal.
What adjustments can I make?
Hi Coleyn, I don’t recommend self-rising cornmeal here. Sorry!
I would like to make this for thanksgiving… will it work if i doubled recipe ?
Sure – enjoy!
This is delicious. Can you use a cornbread mix as your base? If so, how large a pkg. would you need along with the butter, both corn types, sour cream and eggs.
Glad you like it! Unfortunately, it won’t work to use cornbread mix here.
This was delicious!! I will definitely make it again, was great with our steaks but would love it with a good soup! Thanks so much:)
Being from NH, I never heard of Spoonbread. Lucky for me, my daughter married a true Southern Boy! He encouraged me to try it, I’m hooked. We’ve had it once a week for the past month. He told me it tastes just like his Grams! Thank you
If frozen corn is used should it be used frozen or thawed?
Yes, I’d thaw it first. Enjoy!
This is a fantastic recipe. I made it tonight 9/13/21 to go with your best beef chili recipe and let me tell you it was fantastic. They go together so well. The spoon bread is very good and I will definitely be making it over and over again. The recipe is perfect exactly as written would not change a thing. Thanks again for another great one.
Have made this recipe twice in the last week. Delicious!
Used 1/4 cup sugar and it was perfect!
Loved the spoon bread! The recipe was easy to follow with ingredients readily available in my kitchen. I made it with frozen corn and it was delicious. I will be making this over and over. Will substitute with lower fat ingredients one at a time but when I want a treat this is it!
Loved this so much! Reduced the sugar to 1/3 cup instead of 1/2 cup and it was the perfect amount of sweetness for me and my husband. Thank you for sharing. This will be our go-to recipe when we want cornbread.
Your spoon bread recipe is outstanding! We served it with chili this week, and it quickly became the main attraction.
Your recipes give me such confidence. Thank you, thank you!
I followed your recipe and baked it in the the size casserole that you recommend. It turned out perfect. Not too sweet, not too salty and perfectly cooked. I recommend that you follow Jenn’s instructions. Thank you for the recipe.
Delicious! It works perfectly with gluten free flour too. I prefer it with half the amount of sugar. If you don’t have sour cream, or just want a lower fat option, try plain greek style yogurt in place of the sour cream.
We prefer a less sweet cornbread.
Can I cut the sugar in half?
Hi Cathy, I actually tried it that way, and while technically the recipe will work with half the sugar, I found that the taste fell a little flat. Feel free to give it a try though. Please let me know what you think if you make it that way!
I’m from southern Virginia, and around here, spoonbread and corn pudding are two different dishes. Spoonbread is made with cornmeal and is a cornbread that you serve with a spoon and eat with a fork. Corn pudding has whole corn kernels or a mixture of creamed corn and whole kernels in a custard base. Both are baked in casserole dishes.
Can this ‘spoonbread’ be made ahead and frozen for 2-3 months?
i.e. made now with fresh corn, but served for Thanksgiving ?!! Thank you so much….love your recipes, especially Challah and pizza!
I do think that would work, Nancy. You could also make it with frozen corn kernels around Thanksgiving.
I have fresh corned and canned corn, but not canned cream corn. What can I add to the canned corn to make it like creamed can corn. Thank you!
Hi Beth, In a blender or food processor, I would blend your canned corn with a little water and sugar to get the consistency of canned cream-style corn.
Looks yummy.
I’m going to try a gf version and will let you know how it turns out.
I used to love the corn pudding at at a Mexican restaurant before they closed. I hope this is as creamy.
I’m almost halfway through a detox but I’m looking forward to trying this. I didn’t know it was also called Spoon Bread. 😊
Hope you enjoy when you’re able to make it!
Tasty, easy, great side dish. Thanks Jen
Hi,
Do you think I could substitute Stevia for the sugar? It’s so hard to find diabetic-friendly recipes. I guess I have the same question for most of your recipes, especially the breads.
Thank you.
Hi Judy, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe. (If it helps at all, I have read plenty of comments from readers who’ve said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia and have had good results.) Please LMK how it turns out if you try it!
I cut the sugar by over half, and I think it would have tasted great with no sugar due to the corn in it.
I have baked many times using half sugaring half Splenda and recipes have turned out well. Friends who normally use all sugar say they don’t taste the difference.