0 from 9 votes
Southern Corn Spoon Bread
This classic southern corn spoon bread (aka spoonbread) recipe is like a marriage of tender corn bread and rich corn pudding in one delicious, scoopable side dish!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 - 8 servings
Calories: 245 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup yellow cornmeal
- 1 cup boiling water
- 1 cup Half & Half
- 3 large eggs
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 tablespoon butter
Instructions
- Preheat the oven to 400°F and set an 8-inch baking dish in the oven to heat.
- Set out a large mixing bowl. Place the cornmeal in the bowl and pour hot boiling water over the top. Whisk well and let the cornmeal rest for 5 minutes. Then whisk in the half-and-half, eggs, sugar, baking powder, salt, and cinnamon. Scrape the bowl, and whisk again until smooth.
- Carefully move the hot pan out of the oven. Place 2 tablespoons of butter in the pan and swirl the pan to make sure the bottom of the pan is fully coded in butter. Once the butter is fully melted, carefully pour the spoon bread batter into the pan. If you pour it directly in the center of the pan, the butter should rise up the sides with the batter.
- Place the baking dish back in the oven and bake for 25 minutes, or until the center is puffed and golden. Check the spoon bread by inserting a toothpick into the center. If it comes out clean, the spoon bread is ready.
- Serve hot, scooped up with a spoon!
Cup of Yum
Notes
- Let cool completely, then transfer the spoonbread to an airtight container. Store in the fridge for up to 5 days. I suggest lightly drizzling a tiny bit of water or milk over the top before reheating at 350°F for 5-10 minutes.
- Freeze leftovers in a freezer-safe container for up to 3 months. Or, prepare the whole thing in a disposable aluminum foil baking pan so you can cool and freeze it in the same pan. Then wrap the container in a layer of plastic wrap and aluminum foil. Thaw in the fridge overnight.
Nutrition Information
Serving
0.75cup
Calories
245kcal
(12%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
106mg
(35%)
Sodium
477mg
(20%)
Potassium
320mg
(9%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
378IU
(8%)
Vitamin C
0.4mg
(0%)
Calcium
117mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 245
% Daily Value*
| Serving | 0.75cup | |
| Calories | 245kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 477mg | 20% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.