Introduction

Spoonbread is a comforting Southern dish that combines creamy cornmeal batter with savory vegetables and cheese. It’s soft and custardy, perfect as a side or a light meal on its own. This recipe is simple to prepare and wonderfully versatile.

The image shows a black cast iron skillet with a thick, yellow corn pudding that has a creamy texture and bits of corn scattered throughout, with a portion scooped out using a silver spoon resting inside. Nearby is a white bowl filled with spoonfuls of the same corn pudding, garnished with small green onion slices, and a silver spoon lies inside the bowl. The scene is set on a white marbled surface with a textured gray knitted mat and a gray patterned cloth in the upper right corner. A few slices of green onion are scattered around the bowl and skillet. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (454g) milk
3/4 teaspoon table salt
1/2 cup (78g) yellow cornmeal
3 large eggs
1 cup combined vegetables (corn kernels, scallions, diced onion, roasted red peppers, pickled jalapeños)
1 cup (113g) cheese, grated
1/4 cup fresh herbs, chopped (chives, thyme, rosemary, or parsley)

Instructions

Step 1: Preheat the oven to 400°F. Grease a 1-quart casserole dish, 9″ cast iron skillet, or 8″ square pan.
Step 2: To make the base, whisk together the milk, salt, and cornmeal in a medium saucepan. Place over medium heat and cook, stirring constantly, until the mixture thickens and boils through to the center.
Step 3: Remove the saucepan from heat and let the mixture cool, stirring occasionally. When lukewarm, stir in the eggs one at a time until fully incorporated.
Step 4: Stir in your choice of vegetables, then fold in the cheese and fresh herbs. Transfer the batter to the prepared pan.
Step 5: Bake for 25 to 30 minutes, until the top and edges are browned and the center is just set. Remove from the oven and serve warm.

Tips & Variations

Use a cast iron skillet for a crispier edge and rustic presentation.
Swap out the vegetables to suit your taste—try jalapeños for heat or roasted red peppers for sweetness.
Add smoked paprika or cayenne for a subtle kick.
For a dairy-free version, substitute milk with a plant-based alternative and use vegan cheese.

Storage

Store any leftover spoonbread covered in the refrigerator for up to five days. Reheat gently in the oven or microwave until warm, taking care not to dry it out.

How to Serve

The image shows a white baking dish filled with a golden brown baked casserole that has a smooth, slightly puffed top layer with a baked crust. A silver spoon rests in the corner of the dish scooping out a portion, revealing a creamy yellow inside layer with a soft, smooth texture. The baking dish sits on a soft blue cloth on top of a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make spoonbread ahead of time?

Yes, you can prepare the batter ahead and bake it just before serving. Alternatively, bake it in advance and reheat it the next day.

What is the texture of spoonbread?

Spoonbread has a soft, custard-like texture that’s moist and tender, making it easy to eat with a spoon rather than slicing like traditional bread.

Spoonbread with Vegetables, Cheese, and Fresh Herbs Recipe

Print Recipe

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4.5 from 86 reviews

Spoonbread is a comforting Southern dish that combines creamy cornmeal pudding with savory vegetables, cheese, and fresh herbs. Baked to a golden brown, this moist, fluffy bread is perfect as a side dish or a warm snack.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

Scale

Base Ingredients

2 cups (454g) milk
3/4 teaspoon table salt
1/2 cup (78g) yellow cornmeal
3 large eggs

Add-ins and Flavorings

1 cup combined vegetables (corn kernels, scallions, diced onion, roasted red peppers, pickled jalapeños)
1 cup (113g) cheese, grated
1/4 cup fresh herbs, chopped (chives, thyme, rosemary or parsley)

Instructions

Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Grease a 1-quart casserole dish, a 9-inch cast iron skillet, or an 8-inch square pan to prevent sticking.
Cook Cornmeal Base: In a medium saucepan, whisk together the milk, salt, and cornmeal. Place over medium heat and cook, stirring constantly, until the mixture thickens thoroughly and boils all the way through to the center. This creates a smooth and creamy base. Remove the saucepan from heat and allow it to cool, stirring occasionally to prevent a skin from forming.
Add Eggs: When the cornmeal mixture is lukewarm, stir in the eggs one at a time, fully incorporating each egg before adding the next to maintain a smooth texture.
Mix Vegetables, Cheese, and Herbs: Stir in your selected vegetables, then fold in the grated cheese and chopped fresh herbs to distribute flavor evenly throughout the batter.
Bake the Spoonbread: Transfer the batter into the prepared pan. Bake in the preheated oven for 25 to 30 minutes until the top and edges turn golden brown and the center is just set but still moist.
Serve and Store: Remove from the oven and serve warm as a comforting side dish. Cover any leftovers and store in the refrigerator for up to five days.

Notes

For best texture, ensure the cornmeal mixture is fully thickened before adding eggs.
Feel free to customize the vegetables and herbs based on seasonal availability or preference.
Use a cast iron skillet for a rustic presentation and slightly crispier edges.
Leftovers can be reheated in a microwave or oven for optimal warmth and texture.

Keywords: Spoonbread, Cornmeal Bread, Southern Recipe, Baked Cornbread, Vegetable Spoonbread, Comfort Food