Southern Spoon Bread Recipe: Creamy Corn Pudding for Comfort Meals

This Spoon Bread recipe is Southern comfort food at its best. A custardy cornmeal base is enriched with sour cream and studded with creamed corn for soft texture and little pops of sweetness. It’s moist, fluffy, and easy to make—perfect for weeknights or holiday dinners.

Unlike traditional, sliceable cornbread, spoon bread has a soft, almost soufflé-like texture that you serve with a spoon. This version balances a tender cornmeal custard with the creaminess of sour cream and the gentle sweetness of creamed corn. It comes together quickly with pantry-friendly ingredients and complements roasted meats and vegetable sides beautifully.

Why we love this spoon bread

• Simple ingredients: Common pantry staples—cornmeal, flour, canned creamed corn, milk, eggs, and a little butter—are all you need.
• Comforting texture: Custardy, tender, and slightly souffle-like, spoon bread is cozy and satisfying.
• Versatile side: It pairs well with roasted meats, braised dishes, and roasted vegetables, or can be served slightly sweet with honey or whipped cream for a rustic dessert.

Recipe ingredients

Below are the key ingredients used to make this spoon bread. Refer to the recipe card for exact amounts and full instructions.

• All-purpose flour – combines with cornmeal for structure.
• Yellow cornmeal – use finely ground for the best texture.
• Powdered sugar – optional, for a touch of sweetness.
• Salt – Kosher salt recommended.
• Boiling water – hydrates the dry ingredients and improves texture.
• Milk – whole milk adds richness.
• Sour cream – gives the custard a tangy creaminess.
• Butter – unsalted and melted; use less added salt if using salted butter.
• Canned creamed corn – adds moisture and sweet corn flavor (fresh or frozen corn can be used instead).
• Baking powder – helps lighten the batter.
• Eggs – large eggs bind and add richness.
• Toppings – sour cream and honey, optional but recommended.

How to make spoon bread

These clear steps will guide you to a tender, golden spoon bread.

1. Preheat: Heat the oven to 400°F and grease a 10-inch oval baking dish with melted butter.
2. Mix dry ingredients: Whisk together flour, cornmeal, powdered sugar (if using), and salt.
3. Hydrate: Pour boiling water over the dry mix, stir to combine, and let cool briefly.
4. Add milk: Gradually whisk in whole milk until smooth and lump-free.
5. Add sour cream and butter: Stir in sour cream and the melted butter until fully incorporated.
6. Fold in corn and leavening: Mix in creamed corn and baking powder until even.
7. Add eggs: Whisk the eggs directly into the batter until cohesive and smooth, then transfer to the prepared dish.
8. Bake: Bake 30–35 minutes, until set and golden on top.
9. Rest and serve: Let cool a few minutes, then serve warm with a dollop of sour cream and a drizzle of honey if desired.

Serving suggestions

Spoon bread pairs wonderfully with roast turkey, roast chicken, pot roast, or barbecue brisket. Add roasted vegetables—carrots, sweet potatoes, or sugar snap peas—for a balanced plate. For a sweeter take, increase the sugar and serve warm with whipped cream and berries as a rustic dessert.

How to store & reheat leftovers

• Fridge: Cool completely and store in an airtight container for up to 3 days.
• Reheat: Warm in an oven-safe dish covered with foil at 350°F until heated through, or microwave in 30-second intervals until hot.

More easy side dish recipes

• Corn Souffle
• Gnocchi Alla Romana
• Butter Swim Biscuits
• Parmesan Crusted Potatoes
• Garlic Butter Parmesan Rice