Old-Fashioned Spoon Bread Recipe | Cookies & Cups

By: Shelly
Posted: Jul 28, 2025

Spoon bread is a creamy twist on cornbread that you scoop with a spoon! This old-fashioned side dish has a texture that’s part soufflé, part bread pudding, and 100% delicious. It pairs perfectly with your favorite Southern meals.

Serve spoon bread as a side to cozy Brunswick stew or beef tips with gravy for a hearty cold-weather dinner.

Spoon bread in a baking dish with a spoon scooping from the corner.

Spoon bread gets its name from how you eat it: With a spoon! This is because this twist on cornbread is soft and creamy in texture, like soufflé, and needs to be dished out by scooping. Spoon bread is believed to have Native American roots, and it’s a Southern favorite, with a short ingredients list and simple steps to make it, which I love.

What Makes Old-Fashioned Spoon Bread a Go-To Side Dish

One bowl. Combine a box of corn muffin mix with pantry staples like butter, sour cream, and eggs. Mix the batter in a single bowl, then bake and enjoy!
Delicious texture. The combination of cornmeal, creamed corn, and sweet whole kernels gives this bread plenty of texture and fresh corn flavor.
Sharing is caring. Golden-baked spoon bread is the best side dish to make for a crowd. Unlike traditional cornbread, which requires slicing, you serve spoon bread right from the casserole dish.

Overhead view of spoon bread in a baking dish with a spoon scooping from the corner, next to a serving on a plate.

Spoon Bread vs. Cornbread

Spoon bread is like a softer, more moist version of cornbread. It shares many of the same ingredients, with a light, creamy texture somewhere between a souffle and bread pudding.

Spoon bread ingredients with text labels overlaying each ingredient.

Ingredients in This Recipe

For the complete ingredients list and recipe details, refer to the printable recipe card after the post.

Corn Muffin Mix – You can use Jiffy or similar brands. Choose your favorite!
Corn – You’ll need one can of creamed corn and one can of corn kernels. I use this combination in my cheesy cornbread recipe. The 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 substitute if needed.
Eggs – For a more even batter, bring fridge-cold ingredients like eggs and sour cream to room temperature.

How to Make Spoon Bread

Making spoon bread is VERY easy. I recommend baking in a glass or ceramic baking dish, as the edges tend to brown more quickly in a metal pan.

Overhead view of spoon bread in a ceramic baking dish.

Try These Variations

Tex-Mex. You can add a Tex-Mex spin on this recipe by using “Mexicorn” in place of the plain canned corn. Or add in a drained can of green chilis
Add bacon. Fold cooked, crumbled bacon into the batter.
Cheesy. Add in shredded cheddar, Monterey Jack, or Pepper Jack cheese.
Sweeten it up. Add a tablespoon of brown sugar, granulated sugar, or honey for a sweeter version.

Spoon bread in a baking dish with a serving missing from the corner.

A serving of spoon bread on a plate with a fork.

How to Store It

Refrigerate. Store your leftover spoon bread in a covered airtight container in the fridge for up to 3 days.
Reheat. You can warm up the spoon bread in the oven or heat individual servings in the microwave.

Description

Old-fashioned Southern spoon bread is a soft, creamy twist on cornbread that you eat with a spoon! It’s a comforting side dish to soups, stews, or any meal.

1 (8.5-ounce) package corn muffin mix (like Jiffy)
1 (14.75-ounce) can cream-style corn
1 (15-ounce) can whole kernel corn, drained
1/2 cup butter, melted
1 cup sour cream
3 large eggs
1/2 teaspoon kosher salt

Preheat the oven to 375°F. Coat a 9×9-inch baking dish with nonstick spray and set aside.
In a large bowl, stir together all of the ingredients until well combined. 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.

Notes

You can add a Tex-Mex spin on this recipe by using “Mexicorn” in place of the plain canned corn. Or add in a drained can of green chilis!
Store airtight in the refrigerator for up to 3 days.