This delicious Spoon Bread is the perfect side to serve up with your Thanksgiving dinner this year. This bread can’t be cut with a knife– it’s soft and spoonable, almost like pudding. Everyone will love this classic Southern recipe!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Why We Love This Spoon Bread Recipe
- Tender. This bread is softer than cornbread and wonderfully light and fluffy.
- Moist. Our recipe is made special by the addition of buttermilk, a tangy moisture-maker!
- Gluten-Free. There’s no flour in this recipe, so it’s a great option if you or someone in your family has a gluten intolerance. Just make sure that your cornmeal is GF-certified.
Variations on Southern Spoon Bread
This buttermilk spoon bread recipe is the perfect base for exploring different flavor combinations. Try adding some cheese, such as cheddar or gruyere, for a gooey, cheesy version. Fold in some crispy bacon bits, corn kernels, or diced bell peppers for a bit of texture! Or add in some diced jalapeños or cayenne pepper for a spicy kick!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Spoon bread is best served as soon as it’s made, but leftovers will keep for up to 4 days covered in the fridge. You can heat it up on low in the oven or in the microwave.
How to Freeze
Freeze this Southern-style spoon bread tightly covered with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This spoon bread is best served warm with a generous helping of honey butter. It’s pure comfort food! You can also serve it up as a side with roasted meats and it’s pretty perfect when served with a hearty chili.
More Cornbread Recipes To Try
Buttermilk Spoon Bread
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 5 tablespoons unsalted butter 71 grams, divided
- 1½ cups whole milk 341 grams
- 1½ cups buttermilk 341 grams (see note)
- 1 cup finely ground white cornmeal 156 grams
- 1¼ teaspoons kosher salt 4 grams
- 1 tablespoon honey 22 grams
- 3 large eggs 150 grams, separated
- Turbinado or Raw sugar optional, for topping
Recommended Equipment
- Kitchen Scale (optional)
- 8×8-inch Baking Pan
Instructions
- Preheat oven to 350°F and butter an 8×8-inch (2-quart) casserole dish with 2 tablespoons of butter.5 tablespoons unsalted butter
- In a medium, heavy-bottomed saucepan set over medium heat, bring the milk and buttermilk to a very low simmer (stirring constantly) just until small bubbles begin forming around the edges of the saucepan.1½ cups whole milk, 1½ cups buttermilk
- Slowly pour the cornmeal into the milk/buttermilk, whisking continuously. Remember to scrape the sides of the pan as you whisk. Cook, whisking or stirring constantly, until cornmeal dissolves and the mixture thickens, about 7-9 minutes. Take the cornmeal off the heat and stir in the remaining 3 tablespoons of butter and all of the salt and honey. Stir until the butter melts, and let the mixture rest for 10 minutes.1 cup finely ground white cornmeal, 1¼ teaspoons kosher salt, 1 tablespoon honey
- Place the egg yolks in a medium bowl and whisk lightly. Add 2 cups of the cooled cornmeal and whisk until incorporated. Pour the egg yolk/cornmeal mixture back into the remaining cornmeal (in the saucepan) and whisk until combined.3 large eggs
- In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed, with the whisk attachment, until stiff peaks form. Gently fold the egg whites into the cornmeal mixture until no streaks remain and the batter is smooth. Do not over-mix.
- Carefully transfer the batter into the prepared dish and sprinkle with Turbinado or Raw sugar, if desired. Bake at 350°F for 35-40 minutes, or until the bread is puffed, firm, and light golden brown. Transfer the bread to a cooling rack and let it sit for about 5 minutes. It will deflate within a few minutes after removing from the oven.Turbinado or Raw sugar
- Serve warm (or hot) and with a drizzle of honey (if desired).
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
- Ground white cornmeal is best for this recipe.
- You can mix in some add-ins like bacon pieces or chives to the batter if you like.
- Beat the egg whites well until they form stiff peaks. This will help to keep the bread light and fluffy.
- Bake the bread in a fully -preheated oven so it cooks through evenly.
- Nutritional information does not include optional ingredients.
Nutrition Information
Wait– fold the egg whites into oatmeal? How much oatmeal?I don’t see oatmeal mentioned in the ingredients. I’m cornfused!
I’m sorry, that was a typo! It was supposed to say cornmeal. I’ve fixed it. Thanks for letting me know!
I bet this would make a good dressing base.