Spoon Bread – Rachel Cooks®

Is it a casserole? A soufflé? Cornbread? Spoon bread is the entire above!

Spoon bread is a Southern basic that ranks proper up there with crockpot mac and cheese with regards to down-home consolation meals goodness. For those who haven’t had it earlier than, it’s much like a soufflé in texture however it’s additionally creamy like a casserole and it has a candy taste (and plenty of corn!) that make it style like cornbread. 

The identify comes from the truth that this isn’t a bread you decide up and eat together with your palms—it’s gentle and spoonable. There’s nothing difficult concerning the flavors on this recipe and the feel is dreamy. It’s the sort of dish everybody will love.

Made-From-Scratch Spoon Bread

Straightforward! This recipe is made with out mixes however it nonetheless manages to be tremendous easy even with none shortcuts. (However should you do wish to take a shortcut, I share that choice later on this publish. Learn on!)

Creamy and fluffy texture. The mix of cornmeal, bitter cream, and eggs offers spoon bread its signature creamy-yet-light texture, which nearly melts in your mouth if you eat it. 

Candy corn taste. Corn lovers, rejoice! This can be a recipe the place candy corn kernels take heart stage. (For those who love an excellent corn recipe, remember to attempt my tacky baked corn with bacon and jalapeño, too.)

Ingredient Notes

• Eggs: Two massive eggs assist give the spoon bread its soufflé-like texture
• Creamed Corn: A can of candy creamed corn provides taste and moisture to the dish.
• Complete Kernel Corn: I often use canned corn to make this recipe very easy. Nevertheless, if recent corn is in season, you’ll be able to simply swap that in and the flavour shall be superb.
• Bitter Cream: Some recipes name for milk however I’ve discovered that utilizing bitter cream offers the spoon bread a wealthy and tangy taste.
• Unsalted Butter: You’ll be including your individual salt, so utilizing unsalted butter retains the sodium degree in examine. Soften the butter earlier than including it to the batter.
• All-Objective Flour: Combining all-purpose flour with the cornmeal offers the spoon bread a lighter texture.
• Yellow Cornmeal: That is the important thing ingredient that offers spoon bread its taste and texture. Make sure to use common floor yellow cornmeal, not coarse.
• Granulated Sugar: A bit little bit of sugar brings out the pure sweetness of the corn.
• Baking Powder: Generally used to leaven fast breads, baking powder does the identical factor on this spoon bread recipe. It makes the bread rise so it’s not flat and laborious.
• Salt and Black Pepper: Black pepper and corn are an under-rated combo, so be happy to essentially lean into the freshly floor black pepper.

How you can make Spoon Bread

Prepare. Preheat your oven to 350°F and evenly coat a 9 x 13 inch glass baking dish with nonstick spray.

Mix moist components. Evenly beat the eggs in a big mixing bowl, then stir within the creamed corn, entire kernel corn, and bitter cream. Add the melted butter and stir once more.

Add dry components. Add the flour, cornmeal, sugar, baking powder, salt and pepper; combine properly. Switch the batter to the baking dish, smoothing the highest.

Bake. Put the spoon bread into the preheated oven for 35 minutes, or till it’s set in center, not wobbly or jiggly, and simply starting to brown across the edges.

Serve. Let the spoon bread cool for a couple of minutes earlier than serving. Reduce into squares or just scoop it out with a big …. spoon!

Recipe Variations

• Take a shortcut. I examined this recipe with Jiffy model corn muffin combine and it’s as scrumptious because the selfmade model. To make the spoon bread with Jiffy corn muffin combine (8.5 oz. field), merely omit the flour, cornmeal, sugar, baking powder, and salt.
• Use a distinct pan. For those who favor, bake the spoon bread in a steel 9 x 13 inch baking pan. Bake 25 minutes as a substitute of 35 minutes. Spoon bread may also be made in a big forged iron skillet (I like the way in which it appears in a skillet!).
• Tacky spoon bread. Fold in a cup of freshly shredded cheddar, Monterey Jack, Parmesan, or your favourite cheese into the batter earlier than baking. 
• Make it spicy. Add diced jalapeños, both canned or recent, or pickled jalapeños to the batter. 
• Make it gluten-free. Though I haven’t examined it personally, my expertise with cooking and baking tells me this spoon bread recipe would work with a measure-for-measure (1:1) gluten-free flour mix.
• Garnish concepts. Prime your spoon bread with recent chives or cilantro (or fold them into the batter), or serve with scorching sauce on the facet.

Serving Ideas

Barbecue: Spoon bread is a superb facet dish for any barbecue meal, whether or not you’re serving sluggish cooker ribs, hen with BBQ sauce, or Instantaneous Pot pulled pork.

Roasted meats: Spoon bread pairs superbly with pot roast and roasted hen. It’s a basic Thanksgiving facet dish together with roasted turkey, mashed potatoes, inexperienced bean casserole, and pumpkin pie.

Southern favorites:  Spoon bread is a staple in Southern delicacies, so it pairs properly with different basic dishes like fried hen, hoppin’ John, and mac and cheese.

Refrigerate/Freeze: Leftover spoon bread will be saved in an hermetic container within the fridge for as much as 4 days. You’ll be able to freeze this recipe wrapped properly within the baking dish or in an hermetic container for as much as 3 months. Thaw it within the fridge earlier than reheating.

Reheat: You could have two choices: bake it lined in a 350ºF oven till warmed via or use the microwave to warmth it up (finest for particular person parts).

Prepare dinner ModeForestall your display screen from going darkish

• Preheat oven to 350°F. Evenly spray a 9 x 13 inch glass baking dish (see observe) with nonstick spray.

• In a big mixing bowl, evenly beat the eggs. Add the creamed corn, entire kernel corn, and bitter cream. Stir properly. Add melted butter, stir till mixed.

  2 massive eggs, 1 can (14.75 ounces) creamed corn, 1 can (15.5 ounces) entire kernel corn, drained, 1 cup full fats bitter cream, ¼ cup (4 tablespoons) unsalted butter, melted

• Add flour, cornmeal, sugar, baking powder, salt, and pepper (or Jiffy combine and pepper). Combine properly. Unfold evenly in ready pan.

  ⅔ cup all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon floor black pepper

• Bake for 35 minutes or till set in center and evenly browned across the edges.

• Permit the spoon bread to chill for a couple of minutes. Reduce into 15 squares or serve immediately from baking dish with a serving spoon.

• Shortcut: If desired, make the spoon bread with Jiffy corn muffin combine (8.5 oz. field). Omit flour, cornmeal, sugar, baking powder, and salt. Proceed with recipe as directed.
• Steel pan: For those who favor, bake the spoon bread in a steel 9 x 13 inch baking pan. Bake 25 minutes as a substitute of 35 minutes. Spoon bread may also be made in a big forged iron skillet, if desired.
• Serving ideas: Serve spoon bread as a facet dish together with your favourite meals. It pairs properly with barbecue, roasted meats, or as an addition to any Southern-inspired meal. It’s a well-liked facet with Thanksgiving dinner.

Serving: 1sq., Energy: 155kcal, Carbohydrates: 19g, Protein: 3g, Fats: 8g, Saturated Fats: 4g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Trans Fats: 0.1g, Ldl cholesterol: 39mg, Sodium: 268mg, Potassium: 123mg, Fiber: 1g, Sugar: 3g, Vitamin A: 243IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 1mg

Vitamin data is mechanically calculated, so ought to solely be used as an approximation.

Share a remark and score beneath! I like listening to what you suppose!