Push a spoon through the golden crust of this Sweet Corn Spoon Bread and it gives way to a soft, custardy center studded with sweet corn. It sits right between cornbread and creamy corn pudding, and the hot cast iron skillet is what gives this spoonbread its buttery, golden edges. It's the side everyone goes back to the skillet for.
If you love corn on the holiday table, you'll also want my cornbread with creamed corn and my Southern creamed corn.
Quick Look at this Recipe
- ✅ Recipe Name: Sweet Corn Spoon Bread
- 🕒 Ready In: 1 hour 10 minutes (15 min prep, 45 min cook, 10 min rest)
- 👪 Serves: 8 people
- 🥣 Main Ingredients: Yellow cornmeal, cream-style corn, whole kernel corn, sour cream, honey, butter
- 📖 Dietary Info: Vegetarian. Contains gluten, dairy and eggs
- ⭐ Why You’ll Love It: Golden, buttery skillet edges with a soft, spoonable center that tastes like the best part of cornbread and corn pudding at once
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Why You’ll Love This Sweet Corn Spoon Bread
- Two textures in one pan. You get crisp, golden edges from the hot skillet and a soft, creamy center you scoop with a spoon.
- Simple pantry ingredients. Cornmeal, flour, a can of creamed corn, sour cream and honey. No special mix and no extra trip to the store.
- Holiday ready, weeknight easy. One bowl for the dry ingredients, one for the wet, and one skillet. This spoon bread fits right next to the turkey or a big pot of chili.
- Not too sweet. A little sugar and honey bring out the corn without tipping it into dessert territory.
What Makes This Spoon Bread Different
What Is Spoon Bread?
Spoon bread is an old Southern corn side dish that's softer and moister than cornbread, so you serve it with a spoon instead of slicing it. Its roots go back to the cornmeal porridges Native Americans were making long before anyone called it spoonbread.
Spoon Bread vs. Cornbread vs. Corn Pudding
Cornbread is firm enough to slice and a little crumbly. Corn pudding is basically a corn custard with little or no flour. Spoon bread sits right in the middle: there's enough cornmeal and flour to hold a scoop, plus enough eggs, sour cream and creamed corn to keep it soft and creamy. If you want a sliceable bread, my Southern cornbread or my cast iron sweet cornbread is the one to make. If you want something you can scoop, this corn spoon bread is it.
Why a Hot Cast Iron Skillet Matters
The skillet goes into the oven while it preheats, then gets a swirl of butter right before the batter goes in. When the batter hits that hot, buttered iron, the outside starts setting right away. That's where the browned, buttery edges come from, the same kind of browning that makes a grilled cheese crust taste so good. Cast iron holds that heat for the whole bake, so the edges keep crisping while the middle sets gently.
The creamed corn is the other half of the trick. It adds starch and moisture, which is why the center stays custardy instead of drying out like cornbread. Letting the spoon bread rest for a few minutes gives the eggs time to finish setting, so it holds a scoop without turning firm.
Ingredients for Spoon Bread
- Yellow cornmeal: Fine or medium grind. Coarse cornmeal makes it gritty.
- All-purpose flour: Gives each scoop just enough structure.
- Sugar and honey: A light sweetness that brings out the corn. Maple syrup works in place of honey.
- Baking powder and salt: For lift and seasoning.
- Eggs: These set the center into a soft custard.
- Whole milk: Richer than low-fat milk. Use half-and-half for an even creamier spoon bread.
- Sour cream: Adds tang and moisture. Plain Greek yogurt swaps in one for one.
- Cream-style corn: The secret to the creamy center. Don't drain it.
- Whole kernel corn: Drain it well. Frozen corn works too, thawed and patted dry.
- Unsalted butter: Half goes in the skillet and half gets melted into the batter. If you use salted butter, cut back on the salt a little.
See the recipe card below for full measurements and instructions.
How to Make Spoon Bread
- Step 1: Heat and Butter the Skillet. Heat the cast iron skillet in the oven while it preheats, then swirl in the butter to coat the bottom and sides.
- Step 2: Whisk the Dry Ingredients. Whisk the cornmeal, flour, sugar, baking powder and salt together in a large bowl.
- Step 3: Whisk the Wet Ingredients. Whisk the eggs, milk, sour cream, both corns, honey and melted butter in a second bowl.
- Step 4: Combine Gently. Stir the wet ingredients into the dry just until mixed. A few small lumps are fine.
- Step 5: Pour Into the Hot Skillet. Pour the batter into the hot, buttered skillet and spread it evenly.
- Step 6: Bake and Rest. Bake until the edges are golden and the center is just set, then let it rest 5 to 10 minutes before serving.
Variations
- Cheddar spoon bread. Stir about 1 cup of shredded sharp cheddar into the batter before it goes into the skillet.
- Jalapeño cheddar. Add 1 to 2 minced jalapeños along with the cheese for a little heat.
- Bacon. Fold in a handful of crumbled cooked bacon and cut back on the salt slightly.
- Green chile. Stir in a 4-ounce can of diced green chiles, well drained.
- Jiffy spoon bread. Plenty of folks make spoon bread with a box of Jiffy corn muffin mix in place of the cornmeal, flour, sugar, baking powder and salt. It's a handy shortcut, but expect a sweeter, slightly denser result than this from-scratch version.
- Honey butter finish. Brush the top with honey butter during the last 5 minutes of baking, the same sweet, buttery idea behind my hot honey butter skillet corn.
Expert Tips for the Best Spoon Bread
- Preheat the skillet. This is where the golden, buttery edges come from. Don't skip it.
- Don't overmix. Stir just until the batter comes together. Overmixing makes it dense.
- Drain the whole kernels well. Extra liquid makes the center soggy.
- Use whole milk. Lower-fat milk makes a drier, less creamy spoon bread.
- Pull it when the center is just set. A toothpick near the center should come out clean, but the crumb should still look soft and moist. It firms up as it rests.
- Let it rest 5 to 10 minutes. It holds a scoop better and the center finishes setting.
- Mix and bake the same day. Batter that sits overnight loses its rise and bakes up flat.
Spoon Bread Troubleshooting
- Center still runny: Bake 5 more minutes and check again. Every oven runs a little different.
- Dry or crumbly: It was likely overbaked, made with coarse cornmeal, or made with skim milk. Pull it a few minutes sooner next time.
- Soggy bottom: The skillet wasn't hot enough or the corn wasn't drained well.
- Sank in the middle: A little sinking is normal for spoon bread. A big dip usually means it came out a few minutes early.
Storage and Reheating
- Fridge: Cover and refrigerate leftovers for up to 3 days.
- Reheat: Warm single portions in the microwave, or cover the skillet with foil and reheat in a 300°F oven until warmed through.
- Freezing: Not recommended. The creamy center turns watery once thawed.
- Make ahead: Bake it up to a few hours ahead, then reheat covered just before serving.
What to Serve with Spoon Bread
This is the kind of side that disappears first at Thanksgiving, but it's just as good next to a weeknight bowl of chili.
- Herb Butter Turkey: the classic holiday pairing.
- Dutch Oven Ham: sweet, salty ham and sweet corn spoon bread belong together.
- Cheesy Green Bean Casserole with Bacon: another cast iron side for the holiday table.
- Skillet Sausage Stuffing: round out the spread with one more skillet favorite.
- Dutch Oven Awesome Chili: spoon it alongside or right on top.
Spoon Bread FAQs
Spoon bread is a soft, moist Southern corn side dish with a texture between cornbread and creamy corn pudding. It's baked like cornbread but stays soft enough that you serve it with a spoon instead of slicing it.
No. Cornbread is firm enough to slice and crumbly when you bite it. Spoon bread uses more eggs and dairy, plus creamed corn, so it bakes up soft and custardy in the center. Think of it as cornbread's creamier cousin.
It gets its name from its texture. It's too soft to slice, so it has always been served with a spoon. It's an old Southern dish with roots in Native American cornmeal porridges.
Yes. A buttered 9-inch square or 2-quart baking dish works, though it may need a few extra minutes in the oven. You won't get the same golden, buttery edges you get from a preheated cast iron skillet.
Spoon bread is best fresh and warm, but you can bake it a few hours ahead. Cover the skillet with foil and reheat at 300°F until warmed through. Mix and bake the batter the same day, since batter that sits overnight bakes up flat.
It's not recommended. The creamy center turns watery once thawed. Leftovers keep covered in the fridge for up to 3 days.
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Get the Recipe
Sweet Corn Spoon Bread
Equipment
- 10-inch cast iron skillet
- Mixing bowls
- whisk
- rubber spatula
Ingredients
- 4 tablespoons unsalted butter divided
- 1 cup yellow cornmeal fine or medium grind
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup sour cream
- 1 cup cream-style corn
- 1 cup whole kernel corn drained
- 2 tablespoons honey plus more for serving, optional
Instructions
- Preheat the oven to 375°F. Set a 10-inch cast iron skillet in the oven while it heats.
- Carefully remove the hot skillet. Add 2 tablespoons of the butter and swirl to coat the bottom and sides. Melt the remaining 2 tablespoons of butter and set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- In a medium bowl, whisk the eggs, milk, sour cream, cream-style corn, whole kernel corn, honey and the melted butter.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few small lumps are fine. Don't overmix.
- Pour the batter into the hot, buttered skillet and spread it evenly.
- Bake 40 to 45 minutes, until the edges are golden brown and the center is set but still soft. A toothpick inserted near the center should come out clean with a soft, moist crumb.
- Let the spoon bread rest 5 to 10 minutes, then spoon it straight from the skillet. Drizzle with honey if you like.
Notes
- Preheat the skillet. The hot, buttered cast iron is what gives you golden, buttery edges. Don't skip it.
- Don't overmix. Stir just until combined. Overmixing makes the spoon bread dense.
- Drain the corn well. Extra liquid from the whole kernels makes the center soggy. If using frozen corn, thaw it and pat it dry.
- Use whole milk. It gives a richer, creamier texture. Half-and-half makes it even richer.
- Substitutions. Plain Greek yogurt for the sour cream, maple syrup for the honey, salted butter with a little less salt. Avoid coarse cornmeal, which makes it gritty.
- No cast iron? Use a buttered 9-inch square or 2-quart baking dish. You won't get the same golden edges.
- Storage. Refrigerate covered up to 3 days. Reheat single portions in the microwave, or cover the skillet with foil and warm at 300°F. Freezing isn't recommended.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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