Spoon Bread (or Spoonbread) is a soft cornbread souffle loaded with corn, cheddar cheese, and sour cream enclosed in a delicious crust.
This popular southern side dish’s name is served and eaten with a spoon.
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EDITOR’S NOTE (October 15, 2021): Recipe originally posted June 28, 2018. Edited page to make it concise and added five new photos. Recipe is the same.
You’re invited to watch the new video tutorial below. Comments welcomed!
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any of the pictured products.
Delighted to share what I purchased and used to make this delicious recipe.
Spoon Bread (or Spoonbread) is made with a few simple ingredients that are shown below in separate photos.
INGREDIENTS: Jiffy Corn Muffin Mix, sour cream, unsalted butter, yellow cream style sweet corn, and yellow whole kernel sweet corn.
One 8-ounce container of sour cream (pictured above) is the same as one cup.
INGREDIENTS (continued): cheddar cheese (before shredding), salt, two large eggs, and fresh/chopped chives.
INTERESTING SPOON BREAD FACTS
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.
HOW TO REHEAT
Place spoon bread in a tightly sealed container. Store in refrigerator.
Warm in preheated oven (400 F) for 5-10 minutes.
Pairs well with chicken, barbecue, meatloaf, pork chops, and taco meatloaf.
Helpful Baking Tips For Beginners
Read the recipe and instructions before starting.
Mise en place is a French cooking term that translates as “putting in place.”
It means prepping/measuring ingredients and chopping food before you start cooking.
Placing all ingredients on the counter before getting started is an efficient way to get organized and avoid missing an ingredient.
This also helps you follow each step in the instructions.
Make notes in your recipe. Note any special prep instructions, ingredients omitted, favorite substitutions, and creative twists.
Your notes will be very helpful the next time you make this recipe.