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Southern Spoon Bread with Cornmeal and Creamed Corn

Southern Spoon Bread with Cornmeal and Creamed Corn
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Southern Spoon Bread with Cornmeal and Creamed Corn is a warm, tender, and slightly sweet comfort food classic from the South. This recipe features the rich creaminess of creamed corn combined with hearty cornmeal, delivering a moist, scoopable dish perfect as a side or a main accompaniment. Simple to prepare with pantry staples, it offers a unique, comforting flavor and texture that appeals to the whole family and is easily customizable with cheese, herbs, or spices.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal (preferably freshly ground or finely ground)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar

Wet Ingredients

  • 2 large eggs
  • 1 cup milk or buttermilk
  • 1 cup creamed corn
  • 1/4 cup (4 tablespoons) melted butter

Instructions

  1. Preheat and Prepare Your Pan: Preheat your oven to 375°F (190°C). Grease a baking dish or cast-iron skillet thoroughly with butter to prevent sticking and to create a golden crust on your spoon bread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, salt, and sugar to evenly distribute the leavening agent and seasonings, ensuring a consistent texture and balanced flavor throughout the bread.
  3. Combine Wet Ingredients: In a separate bowl, lightly beat the eggs. Add the milk (or buttermilk), melted butter, and creamed corn, mixing until fully combined to form a smooth, slightly thick batter.
  4. Combine Wet and Dry Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients while stirring gently. Stir just enough to avoid lumps but maintain a light batter. Avoid overmixing to keep the texture tender and airy.
  5. Bake the Spoon Bread: Pour the batter into the prepared baking dish and smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool Slightly and Serve: Allow the spoon bread to cool for about 10 minutes after baking to set enough for easy scooping. Serve warm, optionally garnished with a pat of butter and fresh herbs for added flavor and presentation.

Notes

  • Use freshly ground or finely ground cornmeal for the best texture and flavor.
  • Do not skip the butter; it adds richness and helps keep the bread moist.
  • Batter should be pourable but thick; adjust the milk amount as needed for consistency.
  • Maintain oven temperature steadily at 375°F for even baking and a perfect crust.
  • Allow the bread to rest briefly after baking to hold its shape while staying moist.
  • Optional variations: add shredded cheddar or pepper jack for a cheesy twist; diced jalapeños or cayenne for spice; fresh herbs like thyme, rosemary, or chives for brightness; or use gluten-free cornmeal to make it gluten-free.
  • To make vegan or dairy-free, substitute plant-based milk, vegan butter, and use flax eggs or another egg replacer.
  • Leftovers keep well refrigerated for up to 3 days and freeze beautifully up to 2 months.
  • Reheat gently in a 325°F oven or microwave with a damp paper towel to retain moisture.

Nutrition

Keywords: southern spoon bread, cornmeal spoon bread, creamed corn spoon bread, southern comfort food, gluten free spoon bread, easy southern side dish

Find it online: https://jamescookes.com/southern-spoon-bread-with-cornmeal-and-creamed-corn/