The spoon pan is a creamy twist of cornbread that you spoon! This old-fashioned side dish has some soufflés, some bread puddings, and a 100% delicious texture. Pair perfectly with your favorite Southern meal.
Serve spoon bread as a side of a cozy Brunswick stew or serve beef tips along with gravy for a hearty, cold weather dinner.
Spoon bread gets its name from how you eat it: with a spoon! This is because this twist on the cornbread has a soft, creamy texture like a souffle, and requires scooping and cooking. Spoon pans are thought to have Native American roots, and are a favorite of the South, with a short list of ingredients and easy steps to make them.
Why we make traditional spoon breads a reliable side dish
1 bowl. Combine a box of corn muffin mix with pantry staples such as butter, sour cream and eggs. Mix the batter into a bowl and bake for fun! Delicious texture. The combination of cornmeal, cream corn and sweet whole kernels gives this bread plenty of texture and fresh corn flavour. Sharing is compassionate. The golden spoon pan is the perfect side dish to make for the crowd. Unlike traditional cornbreads that require slices, they serve spoon bread from casserole plates.
Spoon bread vs. Cornbread
The spoon bread is like a softer, moist version of cornbread. They share many of the same ingredients and there is a light, creamy texture somewhere between the soufflé and the bread pudding.
Ingredients for this recipe
For a complete list of ingredients and recipes, please refer to the printable recipe card after posting.
Corn Muffin Mix – You can use Jiffy or similar brands. Choose your favorite! Corn – You will need a can of cream corn and a can of corn kernel. I use this combination in my cheap cornbread recipe. Creamed corn adds creaminess and moisture, while the whole kernel corn adds texture. Butter – salted or unsalted butter, melted. Sour Cream – Plain yogurt is a good alternative if you need it. Eggs – For a more even batter, bring fridge ingredients such as eggs and sour cream to room temperature.
How to make spoon bread
Making spoon bread is very easy. It is recommended to bake in a glass or ceramic baking dish, as the edges tend to brown faster in a metal pan.
Try these variations
Tex-Mex. You can add Tex-Mex spin to this recipe and use “Mexican” instead of regular canned corn. Alternatively, add a green chili drain can and add bacon. Fold the cooked, crushed bacon into a batter. It looks cheap. Add shredded cheddar, Monterey Jack, or pepper jack cheese. Please be sweet. For a sweeter version, add 1 tablespoon of brown sugar, granulated sugar, or honey.
How to save it
Refrigerated. Store remaining spoon pans in the fridge in a covered airtight container for up to 3 days. Reheat. You can heat spoon pans in the oven or heat individual servings in the microwave.
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explanation
The old-fashioned Southern Spoon Bread is a soft, creamy twist from spoon-eat cornbread! A pleasant side dish for soups, stews or meals.
1 (8.5 oz) Packaged Corn Muffin Mix (like Giffy)
1 (14.75 oz) Cream Style Corn Can
1 (15 oz) Can drain the entire kernel cone
1/2 cup Butter melted
1 cup sour cream
3 Big egg
1/2 tsp Kosher salt
Preheat the oven to 375°F. Coat the 9 x 9 inch baking dish with non-stick spray and set aside. In a large bowl, stir together until all ingredients are mixed together. Pour the batter into the prepared pan and bake for 45-50 minutes, or until the bread is just set. Serve warm or at room temperature.
Note
You can add Tex-Mex spin to this recipe and use “Mexican” instead of regular canned corn. Or add a green dust tin! Store Airtight in the fridge for up to 3 days.
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