EDITOR’S NOTE (April 12, 2020): Updated text.
Spoon bread is a soft cornbread souffle loaded with cheddar cheese, corn and sour cream. Called spoon bread because it’s served with a spoon and eaten with a spoon.
Click here to PIN on Pinterest.
This versatile side dish’s texture is much lighter than polenta. For those who would like to know, polenta (pronounced poh-LEHN-tah) is a north Italian porridge made by boiling coarsely ground yellow cornmeal.
Spoon bread (correct as one or two words) is a popular southern side dish. This cornmeal-based casserole is very similar to a savory bread pudding.
According to Wikipedia.org, it’s believed to be of Native American origin and was commonly called Awendaw or Owendaw.
The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847.
Since 1997, Berea, Kentucky, has hosted the annual Spoonbread Festival each year in September.
Jiffy Corn Muffin Mixis a key ingredient in the recipe.
Products shown on this page are not sponsored. I have not been compensated nor received free products. Purchased products with my own money because they’re good and affordable brands.
The Federal Trade Commission (FTC) has guidelines requiring bloggers to disclose when they’re being compensated by an advertiser to discuss a product.
I have not been compensated for products pictured on this page.
Place spoon bread in a tightly sealed container before refrigerating. Warm in 400 preheated oven for 5-10 minutes. Far better than warming in microwave oven. Tastes better in my opinion.
Pairs well with a variety of mains: baked or fried chicken, barbecue, meatloaf, baked or fried pork chops, lamb chops.