Serves a Crowd
Warm Custard Spoon Bread
Popular on Food52
105 Reviews
Taylor M.
February 28, 2021
I had never heard of spoon bread before and a friend of mine shared this recipe on Facebook so I gave it a try. I followed the directions exactly and wow! This is very delicious and like nothing I’ve had before. It’s like cornbread on the bottom, bread in the center, and custard on top. I like that it is a blank canvass. I only added a little maple syrup on top so it wasn’t too sweet for me. The texture is delightful. Very easy and delicious.
Emerc
December 25, 2020
This was amazing....... I made this morning for Christmas breakfast, my kids devoured it with baked ham.... I will be adding this to my Christmas traditions . Thank you once again Food 52, you NEVER disappoint :)
Sandra E.
November 8, 2018
After reading the other comments, I halved the baking powder, added a spoonful of sugar, and left the nutmeg out entirely. The batter is so thin, it's less a batter than a soup. I didn't think it would ever cook, let alone turn out anything like the picture, especially with the cup of cream you add at the end, but it did. I served it with maple syrup and bacon bits on top. It would have been too bland for my palate without the toppings, but with them, it's pretty tasty, and I like the melange of textures.
Next time, I might try it with melted butter and brown sugar on top instead of maple syrup, and with a second tablespoon of sugar in the batter.
Next time, I might try it with melted butter and brown sugar on top instead of maple syrup, and with a second tablespoon of sugar in the batter.
Roxanne Z.
January 16, 2015
This was horrible. It smelled horrible while baking and now every time I open the garbage where I "stored" it, it makes me ill. Way too muceh nutmeg and jsut a waste of ingredients,
jeanmarieok
October 25, 2014
Just be careful pouring the batter into a hot pan - my pyrex exploded and made a HUGE mess. Must have been an occlusion or something in the dish. It was NOT the recipe!
Sara
July 25, 2021
Pyrex these days is not what Pyrex’s was. Look or old proper borosilicate Pyrex fyi
christina
January 8, 2014
I didn't have milk on hand nor did I have 2 cups worth of almond milk so I worked with what I had: 1 cup almond milk and 1 cup 0% fat greek yogurt (I want to think it made it more healthy). Also added 2 tablespoons of cane sugar. Ive never been to the south or had real spoonbread but I'm extremely happy with my version of it! Thanks for the recipe!
Cindie
December 26, 2013
This is terrible- If you want real spoon- bread ask a southerner on how to make it - Real spoon bread is moist and flavorful. This is dry and weird with the addition of nutmeg and vanilla.
MartyE
December 26, 2013
cindie, please if you are a southerner who knows how to make a good spoon bread please share your recipe with me. I have been looking for a recipe for 35 years at least. Had the first and best spoon bread in a Charlotte NC hospital 39 years ago. Wrote for the recipe and was informed that the chef had just passed away and his recipe went with him. Please share.
MartyE
December 26, 2013
cindie, please if you are a southerner who knows how to make a good spoon bread please share your recipe with me. I have been looking for a recipe for 35 years at least. Had the first and best spoon bread in a Charlotte NC hospital 39 years ago. Wrote for the recipe and was informed that the chef had just passed away and his recipe went with him. Please share.
Cindie
December 26, 2013
Marty
Sure- follow this link:
http://www.saveur.com/article/Recipes/Boone-Taverns-Spoonbread
This is the best you will eat - I am from KY and this has been a staple at this tavern for years. Simple but perfect make sure you use white cornmeal and ENJOY!
Sure- follow this link:
http://www.saveur.com/article/Recipes/Boone-Taverns-Spoonbread
This is the best you will eat - I am from KY and this has been a staple at this tavern for years. Simple but perfect make sure you use white cornmeal and ENJOY!
LeBec F.
December 26, 2013
cindie, thx so much for that link. it's exactly what my VA mom made all my life. no nutmeg or vanilla in the 'authentic' version (though riffing on recipes is no crime.)thx much again.marty plse make sure you use stone ground white cornmeal; NO quaker oats!
MartyE
December 26, 2013
Thanks cindie, Can't wait to try it. And it has no flour which I can't have.
Marty
Marty
Alison17
May 18, 2023
The Joy of Cooking has the best recipe. I found it yesterday, but I am not sure where it went and I’m searching for it again today.
I’m not sure about the newer versions, but those from the 50s to the 70s should have it right.
I’m not sure about the newer versions, but those from the 50s to the 70s should have it right.
Greatfallsdeb
April 28, 2013
Tried this today....no special occasion...just like to make special Sunday breakfast. It was wonderful! I would make this again anytime and especially for friends
The M.
April 20, 2013
Just made this and it was amazing. I added a 1/4 cup of maple syrup into the batter. Yummy!
The M.
April 20, 2013
I made this and it was amazing! I added 1/4 cup of maple syrup into the batter. Yummy!
LeBec F.
April 6, 2013
My mom was a VA girl and this was always part of the big Sunday breakfast we had when we visitied her family in the country. They call it Batter Bread down there. It was always served with: scrambled eggs, country ham and bacon, fried apples, biscuits, gravy.After all that, you're either ready to take a nap or go out and plow the back forty!
Miachel P.
December 6, 2012
I spotted this recipe in the food52 cookbook, and I just wanted to thank you!
As a fellow Southerner (and Austinite), I know a good custard is worth its weight in gold.
As a fellow Southerner (and Austinite), I know a good custard is worth its weight in gold.
sophiea
November 19, 2012
This is delicious! You could even serve it as a savory souffle for Thanksgiving dinner.
cindy_perkins_marlow
March 25, 2012
I made this for brunch this morning and it was fantastic. Served it as suggested with bacon and maple syrup. This is a keeper and will find its way regularly to my brunch menu.
tREX
December 1, 2011
Thank you for this; I have been trying to find a recipe similiar to a dish at a local Seattle restuarant called the Boat Street Kitchen. They do a "corn meal cake" that looks and sounds very much like this. Would you say that this is also close to Spider Cake? I have tried that, but have been disappointed with its dryness. I am very eager to see if this spoon bread will allow me to have the wonderful experience I have out at home. Thank you, I'll let you know how it compares.
Franca
November 21, 2011
My kids and I sometimes have breakfast for dinner. Spoon bread not being familiar to us here in central Canada we decided to give it a go. It was very rich but oh so comforting especially with the cold weather now nipping at our heals. With a small drizzle of maple syrup (which we have plenty of in these parts) made this the perfect breakfast for dinner!
MartyE
September 21, 2011
Years ago when I had my son in Charlotte nc I had some spoon bread there. I never forgot it. Years later, seriously years later I wrote asking for the recipe. They wrote me back telling me they knew exactly what I was asking for but the chef had retired and had recently passed away. The recipe was not available. I've been on a quest ever since. I will try yours.
jollygreenani
May 13, 2011
LocalSavour- I have a question...I'm short on baking dishes at the moment, could I use a 9" glass Pyrex pie pan to bake in?
janeinaustin
February 1, 2011
Paul mentions sugar. So do I need to add it?
hardlikearmour
February 1, 2011
I've made this twice now, and have not added sugar. With some maple syrup on top it doesn't need any added sugar IMO.
AntoniaJames
February 1, 2011
The original Joy of Cooking recipe from which this is derived calls for 2 tablespoons of sugar. I've made this version (the recipe posted here) four times now, adjusting things here and there -- there's a foodpickle thread on baking powder, where I describe what I did and why -- and frankly, I think it's better with the sugar. The sugar doesn't really add sweetness, but it brings out the flavors of the corn and the cream (and the nutmeg). And the dish doesn't taste too sweet when served with maple syrup and bacon, as recommended by the Joy of Cooking editors (1979 edition). That just MHO. ;o) P.S. I also think it's much better with just the one teaspoon of baking powder, as called for in the JOC.
FifteenForever
January 28, 2011
I've never made spoonbread before and was excited to try this recipe. After 1 hour and 15 minutes, my knife still wasn't coming out clean, and the edges were extremely brown. Let cool slightly and tried to eat, but the center was still too runny and tasted undercooked. Oh well, I tried.
Paul M.
January 26, 2011
You forgot the sugar which brings the flavors of vanilla and nutmeg
together.
together.
hardlikearmour
January 1, 2011
Made this for breakfast this am. Used polenta, and had to do a mix of cream and half-and-half. Came out beautifully! I love the contrast between the cornbread and custard layers. This recipe is a keeper.
Bob
December 28, 2010
My wife and daughters awoke to the heavenly smell of the spoon bread coming from the kitchen, sat down and proceeded to enjoy its wonderful taste. While maple syrup is a nice compliment to the bread, I found its subtle sweetness most enjoyable, especialy since I do not like overly sweet food items. It is a great recipe, easy to make, and one that will bring about compliments from all. So double up on the ingredients at hand so that you can make it again soon. Compliments, LocalSavour!
LocalSavour
December 28, 2010
I am sure you were TOPS upon waking them with the heavenly scents. So glad to hear you enjoyed the recipe... thank you and cheers to you, Bob!
bful
December 28, 2010
This is scrumptious. A nice variation to the standard spoonbread recipe. I made it Christmas eve morning. Family loved it.Served with bacon, orange juice and freshly brewed dark coffee. Thanks.
LocalSavour
December 28, 2010
Oh yes, coffee is a must! :) Thank you I am happy to hear you enjoyed it!
Waverly
December 26, 2010
This is delicious. I made it this morning, the day after our big Christmas feast, and everyone loved it - even the pickiest. We served it as suggested with maple syrup and apple smoked bacon. IT WAS WONDERFUL!
Michael H.
December 26, 2010
This recipe killed on Christmas morning. Served with bacon and maple syrup. Thanks, LocalSavour!
gingerroot
December 25, 2010
Enjoyed this today for Christmas breakfast. I substituted gluten free flour and 1/2 t xanthan gum for my gf husband. It was especially good with maple syrup and bacon, as suggested. One note about the cooking time. Mine was in for 50 minutes and that was probably a bit too long. In the flurry of Christmas morning activity I was not checking it as closely as I probably should have been - it was still really good.
LocalSavour
December 28, 2010
Thank you gingerroot...glad to hear it graced your table this holiday! Love the gluten free ideas.
XXX X.
December 25, 2010
This divine recipe will grace many meals in our household. I made it spur of the moment this morning and had to use red wine vinegar. Cooked it in a large curved glass pyrex pan that my grandmother used to make spoon bread in. Any chance you are using Lamb's Stone Ground Yellow Cornmeal from Converse TX? Happy Christmas.
LocalSavour
December 28, 2010
Thank you Miss Tobin! Why yes, it was Lamb's...I was so happy to discover a locally made and produced corn meal. Happy holidays to you as well ~ cheers!
LocalSavour
December 23, 2010
Thank you to the Food52 Editors and Community but also the fabulous Sarah Shatz for her amazing photos...Cheers!
Kayb
December 23, 2010
I love the sound of this. I think it just made the list for Christmas morning! Congratulations on your win!
arielleclementine
December 22, 2010
congrats on your win! this is a beautiful recipe!
LocalSavour
December 23, 2010
Thank you SO much arielleclementine...Your monkey bread is AWESOME...and tough to compete with my friend, it's becoming a big family favorite too! Thank you for the wonderful recipe. Cheers!
ChefJune
December 22, 2010
I'm thinking this wil be New Year's Day breakfast. Since we're hosting Christmas Dinner, breakfast on Saturday will be cold pizza from the night before... :)
LocalSavour
December 23, 2010
oh cold pizza...gotta do that! :) Let me know how it turn out NYD, cheers!
gingerroot
December 22, 2010
Congratulations LocalSavour! I plan on making this Christmas morning. Happy Holidays!
LocalSavour
December 23, 2010
That really is the best time to make it...put it in the oven and relax for a moment with your BIG cup of coffee...Enjoy and Happy Holidays to you too!
EmilyNunn
December 20, 2010
You are my hero. I can't wait to make and share this.
LocalSavour
December 21, 2010
Awe shucks ...thank you so much ENunn! Let me know how it turns out and what your critics think. :)
mrslarkin
December 19, 2010
Yum! I made this for brunch today, and since I don't own an 8" square baking dish, experimented with individual round straight-sided ramekins and it works! I had a mish-mosh of sizes, but I think if you use about ten 3 1/4" ramekins that are 2" tall and hold about 2/3 cup liquid, you'll have cute little rustic-looking spoon breads. Mine baked for 45 minutes, on a sturdy sheet pan. The knife never really came out "clean" though, so was not certain what I should've been looking for. Oh, and they pop right out of the well-greased ramekins. Bacon, maple syrup and butter is definitely the way to go here.
LocalSavour
December 20, 2010
Thank you mrslarkin! I love the mini-sized custard spoon bread idea...thanks for sharing...cheers!
LobsterBrieAvocadoBreath
December 19, 2010
Wow! This is a fabulous fusion of corn bread, pancake, delicate custard delight. Each bite gets tastier and begs the next. We are having it with maple syrup, and then...in a bit will have it with jalapeno jack and cheddars. WOW! Oh...I said that. We also tried the gingerbread monkey bread....Two unique, versatile "go to" recipes.
LocalSavour
December 19, 2010
Thank you so much...oh, the cheese sounds like a great idea too. Yes, monkey bread is also a big family favorite as well...I am thrilled you got to try them both! :)
efood
December 18, 2010
I made this for brunch today along with a root vegetable hash. It was wonderful (first ate it plain, then with maple syrup, loved it both ways). It took me _much_ longer than 50 minutes to bake (more like 80 and it was still quite custardy in the middle) and my oven usually is pretty consistent with recipe cooking times. Not sure what the story is with that. In any event, we really enjoyed it. Thanks.
Denise
December 17, 2010
Wow, this looks so dreamy. It might have to take the place of my baked oatmeal.
Denise
December 17, 2010
Wow, this looks so dreamy. This might have to take the place of my baked oatmeal.
lapadia
December 16, 2010
WOW...congrats on your EP and finalist pick! I know this recipe very well, I have a savory version, a great versatile recipe: http://www.food52.com/recipes/7121_jalapeno_custard_cornbread
lapadia
December 16, 2010
OH! oops, forgot to mention - an Excellent recipe...as they say, "thumbs up"!!
AngieBoBangie
December 16, 2010
Can I make this using gluten free all purpose flour? Will I need to add xanthan gum to make it fluff properly? I've made gluten free corn bread before & it just didn't turn out like I hoped, someone told me about xanthan gum, thought I'd give it a go.
ChefJune
December 16, 2010
Oh my, this sounds divine! I'm certainly adding this to my Breakfast/Brunch recipes.
Congratulations on a really creative, slightly unusual dish. ;)
Congratulations on a really creative, slightly unusual dish. ;)
arielleclementine
December 16, 2010
many congratulations to you, LocalSavour! what a beautiful recipe!
LocalSavour
December 16, 2010
Thank you so much arielleclementine! Congrats to you as well...monkey bread has always been a favorite of mine and I will be sure to try your recipe soon. Cheers!
fiveandspice
December 16, 2010
Wow, this looks very yummy and unique! Congrats!
LocalSavour
December 16, 2010
A little sweet and little savory and not too difficult to make...my kids even devour it! thank you!
Midge
December 10, 2010
Looks scrumptious.
LocalSavour
December 14, 2010
Thanks it is...and it's fairly easy to make, just throw together and relax while your home fills with a wonderful aroma.
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