Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsem*nt, recommendation, testimonial, and/or link to any products or services from this website.
This born-and-raised Virginia gal couldn’t resist sharing a classic, easy side dish recipe for old-fashioned Virginia spoon bread! If you’ve visited Williamsburg (or many other parts of the South), then you’ve likely enjoyed the moist, custard-like cornbread that you can scoop with a spoon. If not, then let me introduce you to this cozy treat…
Table of Contents
- Why You’ll Love this Spoon Bread Recipe
- What is spoon bread?
- Ingredients
- How to Make Old Fashioned Spoon Bread
- Serving Suggestions
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Spoon Bread Recipe
- Virginia Spoon Bread Recipe
Looking for even more cozy sides? Try this Jiffy corn casserole, our wildly popular Jiffy cornbread with creamed corn, and these old-fashioned Southern corn sticks, too!
Why You’ll Love this Spoon Bread Recipe
There are so many reasons that spoon bread has stood the test of time:
- it’s affordable;
- it only requires a handful of basic pantry staples;
- it comes together with about 10 minutes of prep;
- it’s a versatile and easy side dish that pairs nicely with almost anyentrée;
- and, most importantly, it’s incredibly delicious!!!
What is spoon bread?
We love cornbread and corn muffins around here, but there’s something special and decadent about their close cousin, spoon bread. The texture of spoon bread is like a cross between a classic cornbread and a savory Yorkshire pudding. The crispy, golden edges contrast beautifully with the soft, tender inside.
While the dish is popular throughout the Southern United States, a little bit of research taught me that spoon bread is thought to have originated with the Native Americans. Sarah Rutledge’s cookbook included the first print version of a spoon bread recipe in 1847! The history major in me would love to see how that recipe compares to the version that we’re enjoying today.
This easy side became popular around the turn of the 20th century, as cornmeal replaced yeast in Southern cooking. You know that I’m a big fan of any bread baking that doesn’t involve yeast!
Ingredients
This is a quick overview of the ingredients that you’ll need for our favorite spoon bread recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Boiling water: the old technique of adding boiling water to cornmeal supposedly converts some of the starches to sugar (which should help to combat cornmeal’s somewhat bitter taste), and also softens the meal prior to baking.
- Cornmeal: use just about any cornmeal that you prefer — yellow cornmeal or white cornmeal, fine ground or stone-ground will all work.
- Eggs: help the spoon bread puff up as it bakes, and also gives it structure.
- Salt: enhances the flavors of the other ingredients.
- Baking powder: the leavening agent that gives the spoon bread a little bit of “lift” to help it rise slightly.
- Milk: for richness.
- Butter: to grease the hot skillet or baking dish.
How to Make Old Fashioned Spoon Bread
This quick and easy recipe comes together in just minutes! You’ll find the detailed directions in the recipe card below, but here’s the short version:
- Add the cornmeal to a bowl of boiling water. Stir with a wooden spoon to combine. You’ll have a nice, thick mush!
- Whisk together the cornmeal mixture with the rest of the ingredients.
- Bake the spoonbread in a hot 2-quart casserole dish or cast iron skillet that’s been greased with melted butter.
Serving Suggestions
Whether you’re pulling together a Thanksgiving feast, planning ahead for your next Sunday supper, or just whipping up a quick weeknight dinner, I hope that you’ll take a step back in history and give this old fashioned Williamsburg spoon bread a try! It’s delicious alongside Southern collard greens and butter beans for a meal, or paired with any of these entrees:
- Bourbon Glazed Ham,Virginia Brown Sugar Baked Ham,Pineapple Glazed Ham,5-Ingredient Baked Ham with Apricot Glaze, orHam Steak with Brown Sugar Glaze
- Garlic and Herb Roast Turkey Breast,Maple Glazed Roasted Turkey Breast,Smoked Turkey Breast, orCrock Pot Turkey Tenderloin
- Southern Bourbon-Glazed Beef TenderloinorGrilled Steak
- Crock Pot Pulled BBQ Chicken,Dutch Oven BBQ Beef,Crock Pot Pulled Pork
- Classic Meatloaf,Southern Meatloaf, Cheeseburger Meatloaf, orMini Bacon-Wrapped Meatloaf
- Fried Chicken Cutlets and Country Gravy
- Dutch Oven Pork Roastor5-Ingredient Pork Sirloin Roast
- Baked Baby Back Ribs
- Chicken Fried Steak with Gravy
- Fried Pork Chops,Grilled Pork Chops,Oven-Fried Breaded Pork Chops,Crock Pot Ranch Pork Chops,Oven BBQ Pork Chops, orStuffed Pork Chops
- Crispy Fried Chicken,Potato Chip Chicken Strips, Pretzel Crusted Chicken Strips,orCrispy Oven Baked Chicken Tenders
- Roast Chicken
- Dutch Oven Pot RoastorMississippi Pot Roast
- Mississippi Roasted Pork Shoulder
- Grilled BBQ Chicken
- Oven Baked Pork Tenderloin, Honey Dijon Pork Tenderloin, Bacon-Wrapped Pork Tenderloin,orMustard and Brown Sugar Baked Pork Tenderloin
- Crispy Southern Fried Catfish
Preparation and Storage Tips
- This dish is best enjoyed immediately while warm from the oven.
- Leftovers will keep in an airtight container in the fridge for 3-4 days.
- Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- How to Reheat: Tent loosely with foil and warm in a 350°F oven for 15-20 minutes, or until heated through. You can also reheat individual servings in the microwave for 30-60 seconds.
Recipe Variations
- For a larger batch of spoon bread, double all of the ingredients and bake in a 9×13-inch baking dish. You may need to increase the total time in the oven slightly to account for the larger pan.
- Add grated Monterey Jack or cheddar cheese, diced green chilies, and/or jalapeno peppers for a Mexican twist.
- For more savory flavor, stir in some sliced green onions or fresh herbs like chives, parsley, rosemary, or thyme.
- Add drained whole kernel corn for more texture and sweet pops of flavor.
- Make it sweet by adding sugar to the batter. Two tablespoons of sugar will make it slightly sweet, while ¼ cup (or more) will make it more decadent.
- If you’re looking for a similar corn pudding recipe with jiffy corn muffin mix, you’ll find that here.
Tips for the Best Spoon Bread Recipe
- Bake the spoon bread in a preheated dish or cast iron skillet. Similar to cast iron cornbread, the preheated pan creates extra-crispy edges,while the spoon bread stays tender and moist on the inside.
- Serve your warm spoon bread with a pat of butter and a hefty drizzle of honey, maple syrup, or apple butter.
- Use whole milk or at least 2% milk rather than skim milk.The fat in the liquid adds richness to the batter and helps to keep the spoonbread moist.
- To check if the spoon bread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
More Easy Recipes with Cornmeal
Hoe Cakes (“Johnny Cakes”)
20 minutes mins
Hush Puppies Recipe
30 minutes mins
Cornbread Muffins
27 minutes mins
Virginia Spoon Bread
5 from 10 votes
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total: 40 minutes minutes
Servings 6 people
Calories 140 kcal
This born-and-raised Virginia gal couldn't resist sharing a classic spoon bread recipe!
Ingredients
- 1 cup boiling water*
- 1 cup cornmeal
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk, plus 3 tablespoons, divided
- 1 tablespoon butter (for greasing the pan)
- Optional, for serving: extra butter and honey!
Instructions
Place a medium baking dish (about 8 inches square) or an 8-inch cast iron skillet in a cold oven. Preheat the oven to 400°F. The pan will warm up while the oven heats.
Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition.
Add salt. Dissolve baking powder in 3 tablespoons of milk. Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400°F for 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve spoon bread warm from the oven.
Notes
- Bake the spoon bread in a preheated dish or cast iron skillet. Similar to cast iron cornbread, the preheated pan creates extra-crispy edges,while the spoon bread stays tender and moist on the inside.
- Serve your warm spoon bread with a pat of butter and a hefty drizzle of honey, maple syrup, or apple butter.
- Use whole milk or at least 2% milk rather than skim milk.The fat in the liquid adds richness to the batter and helps to keep the spoonbread moist.
- To check if the spoon bread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
Nutrition
Serving: 1/6 of the recipeCalories: 140kcalCarbohydrates: 22gProtein: 5gFat: 3gCholesterol: 56mgSodium: 430mgPotassium: 299mgFiber: 2gSugar: 2gVitamin A: 155IUCalcium: 115mgIron: 1.2mg
Keyword: best spoon bread recipe, easy spoon bread recipe, old fashioned spoon bread, spoon bread, spoon bread recipe, Williamsburg spoon bread
Course: Side Dish
Cuisine: American
Author: Blair Lonergan
Don’t Forget to Share a Pic of What You Made!
Tag me on Instagram at @theseasonedmom
