Looking for a new twist on traditional cornbread? Try this delicious cornmeal spoon bread recipe. It’s the perfect side dish for any meal.

When you think of cornmeal bread or cornsticks, the first thing that pops into my mind is a cast iron skillet with great bread you can slice and enjoy with whipped butter and honey. Not here.

This light spoon bread is versatile and fun to make. The egg whites gently folded into the batter give it a light, uplifting texture.

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This Cornmeal Spoon Bread is soft, fluffy, and prepared in a souffle mold.

Please wait until it cools off to dig in, although the temptation is there as it looks and smells delicious. Falling is normal. However, it will not compromise the great flavor.

This spoon bread is more like a souffle and enjoyed with a spoon.

If you have not tried this delicious cornmeal spoon bread, you should. It’s classic and only uses a few staple ingredients.

No matter what time of year it is this spoonbread comes in handy. Thinking ahead of the holiday rush, mark this recipe for later.

In this Article

What is cornmeal spoon bread?

A classic Southern spoon bread is a savory cornmeal-based souffle-like dish that is a cross between a pudding and cornbread.

Cornmeal is simmered in milk with egg yolks, sugar, and melted butter. Fold in the beaten egg white to give it that light and airy texture, and bake to a perfect crunchy crust.

The perfect afternoon dessert needs maple syrup, and your palate is in heaven.

Ingredients needed to make this recipe

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Whole milk – is traditional with this recipe and gives it a rich texture to it.

Yellow cornmeal flour – The star of this recipe.

Salt – seasoning

Large eggs – bring them to room temperature before using.

Cream of Tartare powder – helps the egg white solidify and stay firm, creating this dish’s airiness.

cornmeal spoon bread in a round container

Equipment Needed

Please follow the link to access the product of your preference. I only recommend what I love and use.

Souffle dish

Saucepan

Large mixing bowl

Whisk

A Chef Giangi PIck
CorningWare French White 1-1/2-Quart Covered Round Dish with Glass Top
$42.99


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02/09/2025 09:52 am GMT

Baking tips and step-by-step instructions to make this excellent cornmeal bread

As with all my recipes, please gather all the ingredients prior to start cooking. Here is even more important as you will be cooking with milk. And as you know, milk will boil oever at once with no warnings.

Star by preheating your oven to 400 degree F.

  • Make sure the souffle dish or round pan with high borders, is well-buttered. Set aside.
  • In a heavy bottom saucepan, bring your milk to just below boil point.
  • Slowly whisk in the cornmeal mixture to ensure no lumps are formed. Constantly stir as air pockets can happen and the cornmeal can splatter out and burn you. This step is important as it will prevent from clumps to form as well as burning teh bottom of your cornmeal.

While your cooked cornmeal is cooling off, prepare the following ingredients.

  • Separate your egg yolks from the white and set aside.
  • Whisk the softened butter with salt and sugar. Add each egg yolk separately and beat well after one of them.
  • Meanwhile, in a very clean mixing bowl, beat the egg whites with the cream of tartare to soft glossy mounds.
  • Gently fold in the egg whites. This process is essential as it will bring the airy consistency you want in the bread.
  • Pour it into your souffle dish, smooth the surface of the batter, and place in the hot oven.

As all ovens are different, the baking guidelines are just a guideline. Your cornmeal spoon bread will have to have a golden brown top and be nicely puffed up.

cornmeal spoon bread in a white souffle dish

Pro Tips

  • Cooking with milk can be challenging as it tends to boil over faster than you think. Alwasy keep a keen eye over your pan.
  • The cornmeal flour mixture will clump once coming in contact with any liquid. To eliminate that always whisk while adding the cornmeal to your milk. Or better yet, do it slowly in batches.
  • If clumps occur, use the back of your wooden spoon to press them down and blend them with the milk.
  • To test if the egg whites are well beaten, move the bowl from one side to the other, and the egg whites will not move around in your bowl. Also, do not overbeat.
  • Folding egg whites is done in steps. Start with a third of your egg white. Gently, and I cannot stress enough, the gentle part, moving the whites into the mixture slowly and going from up to down movement.

What dishes can you enjoy with this Cornmeal Spoon Bread?

  • Spoon it out of the dish and serve alongside Pot Roast. It is rich in flavor and a change from the staple mashed potatoes.
  • I also enjoyed it with some cold milk and a bit of sugar. Strange as it may sound, I love it.
  • A dash of cinnamon, a drizzle of honey, and fresh berries can convert this into a Sunday afternoon snack.

Storing and Reheating

Once your cornmeal bread is cooled off to room temperature, cover your leftovers with plastic wrap and store it in the refrigerator. It will save for a couple of days.

Store: You can also use an airtight glass container.

Reheat: Use your microwave or oven until hot for a quick reheat. We love it at room temperature.

close up cornmeal spoon bread

Frequently Asked Questions

What is cornmeal best used for?

Cornmeal is a versatile pantry staple for many dishes, such as muffins, scones, polenta, and waffles. It is enjoyed at breakfast, lunch, dinner, and as a dessert.

What is the difference between corn flour and cornmeal?

Cornmeal is also ground corn but much finer and flour-like. Cornmeal feels gritty, while corn flour is fine and smooth.

Why do people call it spoon bread?

The reason is that it is a cross between bread and souffle. The softer texture makes it easy to enjoy it with a spoon, which is what I recommend too.

Enjoy this excellent cornmeal spoon bread.

Cornmeal Spoon Bread

5 from 5 votes
cornmeal spoon bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 people
A light spoon bread that is so versatile and so much fun to make too. The egg whites gently folded into the batter give it a light uplifting texture.

Ingredients 

  • 5 tablespoons unsalted butter
  • 4 cups milk
  • 1 cup yellow cornmeal,
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 eggs, separated
  • teaspoon cream of tartare,

Instructions

  • Preheat oven to 400F.
  • Butter a 1 ½ quart souffle dish with 2 tablespoons of butter.
  • In a large saucepan, bring the milk to just below a boil. Slowly whisk in the cornmeal and bring to a boil again. Lower the heat to medium and constantly whisk the mixture until it thickens and begins to pull away from the sides of the saucepan, about 6 to 7 minutes. Remove from the heat and transfer to a large mixing bowl. Let it cool off for 10 minutes.
  • Whisk in the 3 tablespoons butter, salt, and sugar. Beat in the egg yolks until well blended.
  • In a clean large mixing bowl, beat the egg whites and cream of tartar to soft glossy mounds.
    Stir in one-third of the beaten egg whites into the cornmeal mixture to lighten. Gently fold in the remaining egg whites and slowly pour the mixture into the souffle dish.
  • Bake for 30 minutes or until puffed and golden brown, Cool 10 minutes before serving.

Nutrition

Calories: 251kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 438mg | Potassium: 258mg | Fiber: 2g | Sugar: 8g | Vitamin A: 535IU | Calcium: 154mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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