Have you ever wanted a dish that walks the line between comfort food and historical treasure? Colonial Spoon Bread is just that: a smooth, spoonable cross between cornbread and pudding, rooted in early American cooking. This old-fashioned Southern classic has graced many a hearth, and it still delivers that golden, custardy bite that makes it unforgettable.

Unlike typical cornbread, Colonial Spoon Bread is incredibly moist and delicate, often served straight from the baking dish with a spoon. It pairs beautifully with savory meals and also holds its own as a satisfying side. Whether you’re tapping into nostalgia or trying it for the first time, this recipe promises simplicity, warmth, and a touch of culinary history.

Preparation Phase & Tools to Use

To bring this Colonial Spoon Bread to life, you won’t need much—just a few reliable kitchen tools that help turn humble ingredients into something special.

Mixing Bowls: You’ll need two—one for dry ingredients, another for wet. Keeping them separate at first ensures an even mix when combined.
Whisk: A basic whisk works wonders to aerate the eggs and break down lumps in your batter.
Measuring Cups & Spoons: Accuracy is key here to get the balance of cornmeal and liquid just right.
Saucepan: A small saucepan helps heat the milk before combining it with the cornmeal, which prevents clumping and ensures that silky texture.
Baking Dish or Cast Iron Skillet: A well-greased dish or skillet helps with even baking and gives the spoon bread its golden crust.
Rubber Spatula: Useful for folding ingredients together gently without overmixing.

Having these tools on hand makes the preparation seamless and preserves the traditional character of this cherished recipe.

Ingredients for the Colonial Spoon Bread

Each ingredient in Colonial Spoon Bread plays a crucial role in achieving that soft, custardy texture and subtle corn flavor:

Yellow Cornmeal: The backbone of this recipe. It brings that unmistakable earthy corn taste and gives structure to the dish.
Whole Milk: Used to create a rich, creamy base when combined with cornmeal. Pre-warming it helps smooth out the texture.
Butter: Adds flavor and moisture, keeping the spoon bread tender and enhancing its golden crust.
Eggs: These are key to the spoon bread’s soufflé-like lift and soft-set consistency.
Salt: Just a pinch elevates all the other ingredients and brings out their natural flavors.
Baking Powder (optional): While some traditional recipes skip this, a small amount adds an extra puff if desired.

Each component works together to create a delicate balance of flavor and texture—light enough to melt on your tongue, sturdy enough to spoon.

How To Make the Colonial Spoon Bread

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Grease a baking dish or a cast iron skillet generously with butter to prevent sticking and encourage browning.

Step 2: Heat the Milk and Cornmeal

In a saucepan over medium heat, combine the milk and cornmeal. Stir continuously until the mixture thickens into a smooth, porridge-like consistency. This step helps soften the cornmeal and prevents lumps.

Step 3: Add Butter and Seasoning

Remove the saucepan from the heat. Stir in the butter until fully melted and incorporated, followed by a pinch of salt.

Step 4: Temper the Eggs

In a separate bowl, whisk the eggs until light. Slowly add a few spoonfuls of the warm cornmeal mixture to the eggs to temper them, whisking constantly. Then gradually combine everything together. This prevents the eggs from scrambling.

Step 5: Optional Leavening

If using, gently fold in baking powder for a touch more lift.

Step 6: Bake Until Golden

Pour the mixture into your prepared dish or skillet. Bake for 35 to 40 minutes, or until the top is golden and the center is just set. It should jiggle slightly but not be liquid.

Let it rest for a few minutes before serving warm by the spoonful.

How to Serve and Store Colonial Spoon Bread

Colonial Spoon Bread is best served straight from the oven while still warm and gently puffed. Its tender, custard-like texture pairs wonderfully with roasted meats, stews, or even as a stand-alone dish with a pat of butter and a drizzle of honey. It can be scooped right from the baking dish and plated as a rustic, inviting side.

If you have leftovers, allow the spoon bread to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 300°F, loosely covered with foil to preserve moisture. Microwaving works too, but it may soften the crust.

Frequently Asked Questions

What is the difference between spoon bread and cornbread?

Spoon bread is softer and more custard-like than cornbread. While cornbread is firm and sliceable, spoon bread must be served with a spoon due to its tender consistency.

Can I use cornmeal mix instead of plain cornmeal?

You can, but be aware that cornmeal mix often contains leavening agents and salt. Adjust your recipe accordingly to avoid over-seasoning or unexpected texture changes.

Is spoon bread gluten-free?

Yes, if you use plain cornmeal and ensure your other ingredients (like baking powder) are gluten-free. Always check labels to confirm.

Can I make spoon bread ahead of time?

You can make the batter a few hours in advance and refrigerate it until ready to bake. However, for best texture, it’s ideal to bake and serve immediately.

Can I add cheese or herbs?

Absolutely! Shredded cheddar, chopped chives, or even crumbled bacon can add depth and personality. Just fold them in before pouring into the baking dish.

What size baking dish should I use?

An 8×8-inch dish or a standard 10-inch cast iron skillet works perfectly. Just make sure it’s greased well for that golden crust.

Want More Cornbread-Inspired Side Ideas?

If you loved the comforting texture and warmth of Colonial Spoon Bread, there are a few other recipes on LadyPlate that offer similar Southern charm and versatility.

Try the Southern Cornbread Poppers for a bite-sized, crispy twist with a hint of spice—perfect for snacking or entertaining. The Cinnamon Donut Bread Recipe might surprise you as a sweet complement to your table, bringing a cake-like fluffiness with a sugary crust.

Looking for more ways to use corn in cozy dishes? The Easy Honey Butter Skillet Corn is another classic that balances sweetness and buttered richness. Or you might find the Mississippi Sin Quiche intriguing—it blends creamy textures with savory Southern flavor in every bite.

Each one ties back to that same homey, crowd-pleasing vibe that spoon bread brings.

Pin and Tell Me How Yours Turned Out

You can save this to your side dish or bread boards for next time. Just click the Pin button.

And if you make it, I’d love to know—was your crust crispy, or did you keep it extra soft? Did you try adding herbs or cheese? Leave a comment below, and let me know what twist you brought to your Colonial Spoon Bread.

For more daily recipe inspiration, feel free to browse my collection on Pinterest @LadyPlate.

Colonial Spoon Bread

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Author: Julia Koch

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Description

Colonial Spoon Bread is a comforting, custard-like Southern dish that blends the rich heartiness of cornbread with a smooth, airy texture. Ideal as a side dish or a standalone comfort bite, it’s perfect with roasted meats, stews, or a simple pat of butter.

Ingredients

1 cup yellow cornmeal

2 cups whole milk

2 tablespoons unsalted butter

2 large eggs

½ teaspoon salt

1 teaspoon baking powder *(optional)*

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Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8 baking dish or 10-inch cast iron skillet generously with butter.

2. In a saucepan over medium heat, whisk together the milk and cornmeal until thick and smooth like porridge.

3. Remove from heat. Stir in the butter and salt until combined.

4. In a separate bowl, whisk eggs until light. Gradually add spoonfuls of the hot cornmeal mix to the eggs, whisking constantly to temper them.

5. Slowly combine the egg mixture with the remaining cornmeal base, mixing until smooth.

6. Gently fold in baking powder, if using.

7. Pour batter into the prepared dish and bake for 35–40 minutes until golden and the center is just set.

8. Let rest for 5 minutes before serving warm with a spoon.

Notes

Tempering the eggs is essential—do it slowly to avoid scrambled bits in your batter.

For a crispy golden top, bake in a cast iron skillet and don’t cover it while baking.

This base recipe is highly customizable—add cheddar, jalapeños, or fresh herbs to make it your own.