Best Southern Spoon Bread recipe is an old-fashioned cornbread casserole with a soufflé pudding texture. This elevated recipe adds silky mashed sweet potatoes and warm cinnamon flavor to make a comforting side dish perfect for holiday gatherings or weeknight dinners.
What is Spoon Bread?
Spoonbread is cross between cornbread, grits, and soufflé, with a slightly sweet pudding-like texture. It’s consistency is along the lines of corn casserole.
The difference between cornbread and spoon bread is the texture and firmness. Cornbread is sliced and served as bread. Spoon bread, on the other hand, is softer, similar to sweet corn tomalito.
Old fashioned spoon bread came about in colonial times when Native American ingredients, like stone-ground cornmeal were incorporated in European dishes, like yorkshire pudding and soufflé.
It has a firm, puffed crust with a slightly sweet, tender, and rustic interior. It marries the smoothness of a pudding with the texture of grits or polenta.
Sweet Potato Spoon Bread
This recipe for spoon bread adds roasted sweet potatoes to make it a perfect unison of sweet and savory. Cooked and mashed sweet potatoes, with a touch of brown sugar sweetness, are added to the cooked cornmeal.
A complementary dash of pumpkin pie spice adds flavors of cinnamon, nutmeg, cloves, ginger, and nutmeg to the sweet potatoes.
How to Make Spoon Bread From Scratch
- Wrap sweet potatoes in foil and bake until tender, about 45 minutes. For a traditional, 0ld-fashioned recipe, replace sweet potatoes with one can of drained sweet corn kernels.
- In a large saucepan bring milk, brown sugar, pumpkin pie spice, salt and pepper to a boil. Slowly whisk in cornmeal and stir constantly until mixture is thick and starts to pull away from the side of the pan. Set aside to cool slightly.
- Meanwhile beat together cooled sweet potatoes, melted butter, egg yolks, and baking powder.
- Add the cooked cornmeal mixture to the sweet potatoes and mix well.
- In a separate small bowl, beat egg whites until soft peaks form. Gently fold in egg whites to sweet potato mixture.
- Pour in greased casserole dish and bake for 1 hour, or until edges are set and center is soft, but cooked.
Can the Sweet Potatoes Be Replaced with Corn?
Yes, if you are looking for a traditional recipe, replace the cooked sweet potatoes with 1 can drained sweet corn kernels. Also, omit the pumpkin pie spice seasoning.
Do the Egg Whites Have to Be Beaten Separately?
Beating the egg whites separately lightens the texture and gives it a more soufflé -like texture. To save time, though, the whole eggs can be mixed in.
The taste will still be just as fabulous, but it will have a slightly denser texture, more like cornbread casserole.
Can It Be Made Ahead of Time?
Yes, and you can do this in a couple different ways. If you wish to prep the recipe before hand, still plan on baking it right before serving because it is best served immediately.
- Cook the sweet potatoes, cool, and leave securely wrapped in foil. Store in the refrigerator for a few days. Roasting the sweet potatoes before knocks a lot of time off the recipe.
- Alternatively, put everything together except folding in the egg whites. Refrigerate the sweet potato / cornmeal mixture and egg whites separately, up to 3 days. When ready to bake, let the sweet potato mixture and egg whites sit out to come to room temperature. Beat the egg whites until stiff, fold into sweet potato batter, and bake as directed.
Is Spoon Bread Gluten Free?
Yes, since this homemade recipe is made without Jiffy cornmeal mix it is naturally gluten free.
Instead of using a cornbread mixture, this recipe uses a mixture of cornmeal and baking powder. Most old-fashioned versions are gluten free, as long as they don’t include a cornmeal mixture or flour in the ingredients.
How to Store Spoon Bread
Store any leftovers in the refrigerator after it has completely cooled. Wrap the casserole dish tightly with foil or transfer leftovers to an airtight storage container.
What Type of Pan Should It Be Baked In?
You have some options for what type of dish this should be baked in. The recipe calls for a 2 quart casserole dish, but anything that holds a similar volume will work.
For instance, an 8 or 9 inch square baking pan will also work. With a difference in depth, though, there may be some variations with baking times. Start checking at 45 minutes.
How to Tell When Spoon Bread is Done
The most definitive way to tell if spoon bread is done is to take the temperature using an instant read thermometer. The temperature should read 165°F when inserted in the middle.
Without a thermometer, look for the edges to be golden brown and firm. The top should be soft, yet set. When inserting a toothpick in the middle there will still be crumbs on it, but not wet.
Reheating Instructions
Leftovers can be rewarmed in the microwave, stirring occasionally.
For an even better day-after treat, try fried spoon bread. Melt butter in a hot cast iron skillet, or another heavy skillet. Scoop out portions, flatten slightly with a spatula, and brown on both sides.
Fried spoon bread can be served with breakfast, smothered with honey butter, drizzled with maple syrup, or a fruit sauce, like blueberry syrup.
Another amazing idea…sprinkle fried spoon bread slices with candied pecans. Yum!
What to Serve With Spoon Bread
This makes a perfect side for a holiday gatherings, such as Easter or Thanksgiving. I’ve also brought this dish to cookouts, served it with BBQ, and as a side dish for weeknight dinners.
- Baked Ham
- Roast Turkey
- Pork Tenderloin
- Roasted Sausage
- Baked Chicken, such as BBQ Bacon Wrapped Chicken
- Fish, such as Grilled Salmon or Oven Fried Fish
Differences & More Easy Spoon Bread Recipes
- Old-Fashioned Spoon Bread – This is similar to the recipe shared below, but without cooked sweet potatoes. It is a cornbread soufflé made with cornmeal, butter, milk, a touch of sugar, separated eggs, with beaten egg whites folded in.
- Corn Spoon Bread – This tastes more like a cornbread pudding with cream style corn, cream cheese, eggs, sugar, cornmeal or a Jiffy cornbread mix added in.
- Jiffy Mix Spoon Bread – If you are looking for a simple easy spoon bread recipe, this one is for you. It is a dump, mix, and bake recipe with Jiffy cornbread mix, melted butter, eggs, canned corn, cream-style corn, sour cream, eggs, and sugar.
- Virginia Spoon Bread – This is also known as Williamsburg spoon bread. It contains no corn, just cornmeal, and whole eggs are added. It tastes more like a cornbread mush. Sugar isn’t added to the recipe, but it can be served with honey.
- Kentucky Spoon Bread – This variation was made popular by Boone Tavern in the town of Brea, Kentucky. It has the same ingredients as Virginia cornbread casserole, but the eggs are separated, with beaten egg whites folded in.
- Sweet Potato Spoon Bread – A legendary twist on the old fashioned southern version is shared below! Instead of corn flavoring the dish, cooked sweet potatoes are used.
More Southern Comfort Food Recipes
- Chocolate Chess Pie
- Cheese Grits Casserole
- Baked Mac and Cheese
- Bacon Cornbread
- Tomato Pie
- Crispy Grit Cakes
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Southern Spoon Bread
Ingredients
- 2 sweet potatoes, about 1 pound
- 2 1/2 cups milk
- 3 tablespoons brown sugar or pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup cornmeal, yellow or white
- 4 tablespoons unsalted butter, melted
- 4 eggs, separated and room temperature
- 2 teaspoon baking powder
- cinnamon, for serving
Instructions
- Preheat oven to 400ºF. Grease a 2-quart casserole dish and set aside.
- Wrap sweet potatoes in foil. Bake for 45-55 minutes, or until tender. Remove foil and cool enough to handle. Remove skins and place potato flesh in a large bowl. Reduce oven temperature to 350ºF.
- In a large saucepan bring milk, brown sugar (or maple syrup), pumpkin pie spice, salt, and pepper to a boil over medium heat. Reduce heat to low and slowly whisk in cornmeal. Stir constantly and cook for 2-3 minutes, or until the mixture is very thick and starts to pull away from bottom of pan. Remove from heat and cool for 15-20 minutes, stirring occasionally.
- Meanwhile, add melted butter, egg yolks, and baking powder to cooled sweet potatoes. Mix well with a hand held mixer until mixture is smooth with no large lumps remain. Add slightly cooled cornmeal mixture to sweet potatoes. Mix well again and set aside.
- In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Fold 1/3 egg whites into sweet potato mixture, then gently fold in remaining egg whites until no streaks remain.
- Spoon batter into prepared dish. Sprinkle with cinnamon, if desired. Bake for 1 hour, or until internal temperature reaches 165ºF. The edges will be golden brown and firm while center is soft, yet cooked and set. Inserted toothpick should not come out wet, but will have soft crumbs on it. Serve immediately.
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Recipe Notes
Make Ahead Directions
This can be made ahead of time a couple different ways. If you wish to prep the recipe before hand, still plan on baking it right before serving because it is best served immediately.- Cook the sweet potatoes, cool, and leave securely wrapped in foil. Store in the refrigerator for a few days. Roasting the sweet potatoes before knocks a lot of time off the recipe.
- Alternatively, put everything together except folding in the egg whites. Refrigerate the sweet potato / cornmeal mixture and egg whites separately, up to 3 days. When ready to bake, let the sweet potato mixture and egg whites sit out to come to room temperature. Beat the egg whites until stiff, fold into sweet potato batter, and bake as directed.
Can the Sweet Potatoes Be Replaced with Corn?
Yes, if you are looking for a traditional recipe, replace the cooked sweet potatoes with 1 can drained sweet corn kernels. Also, omit the pumpkin pie spice seasoning.Do the Egg Whites Have to Be Beaten Separately?
Beating the egg whites separately lightens the texture and gives it a more soufflé -like texture. To save time, though, the whole eggs can be mixed in. The taste will still be just as fabulous, but it will have a slightly denser texture, more like cornbread casserole.Can I Cook the Sweet Potatoes a Different Way?
Yes, the sweet potatoes can be cooked any preferable way. Using a microwave or cooking in an instant pot will save time. Alternatively, peeled sweet potatoes can also be boiled and drained. Adapted from Better Homes & GardensNutrition
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Anonymous says
Being Serv Safe certified I feel compelled to comment on the make ahead instructions concerning the potatoes. I was taught that leaving naked potatoes wrapped in foil when cooling retards the cooling time and can lead to the growth of botulism.
Anonymous says
Sorry, not naked potatoes, baked potatoes
Lynda says
Hi there,
Your recipes look awesome and simple.
I just wanted to know, please, for the Southern Spoon Bread, we don’t have pumpkin pie spice where I live (South Africa), is there anything else I can use please.
Thank you.
Melissa says
Hi Lynda,
Of course! For the same pumpkin pie spice flavor use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each nutmeg and allspice. However, if you don’t have all of those, just use what spices you do have and make them equal 1 teaspoon.
Alternatively, forget about the pumpkin pie spice flavor, and use straight cinnamon. Hope this helps and enjoy!
Best,
Melissa
Sue says
This looks yummy! I am wondering if I can make it a day ahead for a holiday celebration and then warm it up for meal time?
Sue says
oops! Went back and see where you indicated what can be made ahead of time. Thanks for including the information!
Melissa says
Hi Sue, Glad you found that. Hope everything worked out all right! Best, Melissa