29 spoonbread recipes

Ham and pea spoonbread with sharp cheddar, cornmeal porridge base, and whipped egg whites for a souffle-like puff. A savory Southern side that doubles as a light main dish.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Old-fashioned spoon bread made with cornmeal, scalded milk, butter, and separated eggs for a souffle-like rise. Serve it hot with butter before it falls.

Southern corn spoonbread folded with whipped egg whites for a souffle-soft lift, studded with smoky bacon, fresh sweet corn, and tart green tomatoes. Scoop it straight from the dish while it's puffed and golden.

Garlicky Baked Vegetables with Spoon Bread Topping recipe

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.

Quick Southern spoon bread using whole beaten eggs and baking powder for easy prep. Creamy cornmeal pudding-bread hybrid ready in an hour.

Savory pumpkin biscuits with whole wheat, wheat germ, bran, and a clever clove of garlic to balance the sweetness. Drop biscuits with a spoonbread interior, no butter or eggs needed.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Cheddar corn casserole bakes whole and creamed corn with cornmeal, sharp cheddar, green chilies, and pimentos into a soft, savory side somewhere between cornbread and spoonbread. A Tex-Mex potluck classic.

Mexican corn casserole bakes whole and creamed corn with cornmeal, buttermilk, green chiles, and sharp cheddar into a soft cornbread-meets-souffle bake. A potluck side that scoops like spoonbread.