Classic Southern Spoonbread
Custardy, soufflé-soft cornbread you eat with a spoon — the Southern side that steals the Thanksgiving table.
In a nutshell: This authentic southern classic southern spoonbread comes together in just 45 mins using simple whole ingredients. The chef's secret: aggressive stirring knocks out the air and turns spoonbread dense — use a wide spatula. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic Southern spoonbread: custardy, soufflé-like cornbread baked golden. A spoonable Southern side for the holiday table.
Key Equipment
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- Medium saucepan
- Large mixing bowl
- Whisk
- 2-quart baking dish or cast iron skillet
Chef's Pro-Tips
- Fold the whites gently: aggressive stirring knocks out the air and turns spoonbread dense — use a wide spatula and cut down, across and over.
- Serve it straight from the oven: spoonbread is at its puffed, custardy best within minutes, and it settles as it cools — that is normal, not a failure.
- Scald the milk properly: hot milk swells the cornmeal so the texture turns silky instead of gritty, which is the whole point of spoonbread.
Ingredients
6
servings
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1 cup yellow cornmeal, stone-ground if possible
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2 cups whole milk
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3 tbsp butter, plus more for the dish
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1 tsp kosher salt
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1 tsp sugar
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1 tsp baking powder
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3 eggs, separated
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Step-by-Step Instructions
Heat the Oven and Scald
Preheat the oven to 375°F (190°C) and butter a 2-quart baking dish. Heat the milk in a saucepan until steaming, then whisk in the cornmeal, butter, salt and sugar. Cook, stirring, for 2-3 minutes until thick like porridge. Remove from the heat.
Add Yolks and Leavening
Whisk the egg yolks in one at a time, then stir in the baking powder. The batter will be thick and smooth.
Whip and Fold the Whites
Beat the egg whites to soft peaks. Fold them gently into the batter in two additions, keeping as much air as possible — this is what makes spoonbread soufflé-soft.
Bake Until Puffed
Pour into the prepared dish and bake for 30-35 minutes until puffed, golden, and just set in the centre with a slight jiggle. Serve immediately, spooned straight from the dish.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Spoonbread is a soft, custardy, soufflé-like dish eaten with a spoon, while cornbread is firm enough to slice. The whipped egg whites and higher milk ratio make all the difference.
It is best fresh from the oven, but you can prepare the cornmeal base a few hours ahead and fold in freshly whipped whites just before baking.
Yes — fold in 1 cup of shredded sharp cheddar or a cup of corn kernels with the yolks for a richer version. Both are classic Southern variations.
It is a natural partner for roast turkey, ham, fried chicken or braised greens — anywhere a soft, buttery side can soak up sauces and gravy.
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