Spoon Bread (or Spoonbread) is a soft cornbread souffle loaded with corn, cheddar cheese, and sour cream enclosed in a delicious crust.
This dish is also known as corn pudding.
This popular southern side dish’s name is served and eaten with a spoon.
EDITOR’S NOTE (March 30, 2022): First posted this recipe June 28, 2018.
Today, I added a link to locate calories and nutritional information.
You’re invited to watch the new video tutorial below. Comments welcomed.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any pictured product.
Delighted to share the products I purchased and used to make this delicious recipe.
All comments are my own.
Spoon Bread (or Spoonbread) is made with a few simple ingredients.
Jiffy Corn Muffin Mix, unsalted butter, yellow whole kernel corn sweet corn, yellow cream style sweet corn, chives, sour cream, cheddar cheese, two eggs and salt.
THE SOUR CREAM
This recipe calls for one cup of sour cream. It’s the same as one 8-ounce container of sour cream is the same as one cup.
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,
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