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
- Subscribe to Giangi's Kitchen!
- What is cornmeal spoon bread?
- Ingredients needed to make this recipe
- Equipment Needed
- Baking tips and step-by-step instructions to make this excellent cornmeal bread
- Pro Tips
- What dishes can you enjoy with this Cornmeal Spoon Bread?
- Storing and Reheating
- If you enjoy this Cornmeal Spoon Bread recipe, you may want to try my other recipes.
- Frequently Asked Questions
- Cornmeal Spoon Bread
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.

Equipment Needed
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Saucepan
Large mixing bowl
Whisk
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.

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.
- Prepare it alongside Southern Fried Chicken for a Southern soul food evening dinner.
- 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.

If you enjoy this Cornmeal Spoon Bread recipe, you may want to try my other recipes.
Ham and Cheese Puff Pastry Nibbles
Gnocchi Alla Romana – Roman Semolina Gnocchi
Banana Bread with Cranberries and Chocolate
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

Ingredients
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
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Desserts
- Cuisine: American
- Type: Affordable Gourmet
Did you make this?
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Cindy Mom the Lunch Lady
This kind of makes me think of polenta, but in souffle form. The recipe sounds fantastic!
Giangi Townsend
Almost the same starting preparation but the egg whites make it so light and fluffy.
A new side dish in my family.
Farwa
Seems like a unique recipe. thank you for sharing!
Giangi Townsend
My pleasure. We really enjoyed it
Niraj
This looks so interesting and you make it look soo easy. Thanks for sharing!
Giangi Townsend
Thank you. Actually, it is very easy to make and even easier to enjoy it.
Thank you for stopping by my blog.
Mihaela | https://theworldisanoyster.com/
I make polenta often as a side for meat/fish dishes, but I never tried cornmeal bread. It sounds interesting!
Giangi Townsend
I love polenta and this dish was something a bit different. More a replacement of your typical mashed potatoes to go along a great pot roast.
Thank you for stopping by Giangi’s Kitchen.
Megan
The texture of this sounds like it would be AMAZING! Thank you for sharing!
Giangi Townsend
My most pleasure
taffy
this looks so giod will definitely try it out
Giangi Townsend
Thank you. I am sure you will enjoy it.
Gregory Halpen
Mmmmm I love your unique recipes! And this corn bread looks heavenly!
Giangi Townsend
Thank you! It sure was so enjoyable