As a born-and-raised Virginia gal, I couldn’t resist sharing a classic from home: old-fashioned Virginia spoon bread! This soft, custardy cornbread is a true Southern comfort, with a creamy texture you can scoop straight from the dish.
Unlike traditional cornbread, spoon bread is lighter, softer, and almost pudding-like. If you love cozy corn-based sides, try my Jiffy corn casserole and Jiffy cornbread with creamed corn, or browse all of my cornbread recipes.
Table of Contents
Before You Get Started
- A preheated pan is essential: The hot skillet or baking dish creates those signature crispy edges while keeping the inside moist and custardy.
- Watch your texture: After mixing, the batter should be pourable like thick pancake batter. If it’s too thick, add a splash more milk.
- Don’t overbake: Check the spoon bread at 25 minutes. It’s done when the center is just set but still slightly jiggly (it firms up as it cools).
- Serve immediately: Spoon bread is best warm from the oven when the texture contrast is most pronounced.
The Difference Between Cornbread and Spoon Bread
Spoon bread is cornbread’s softer, custard-like cousin: rich and spoonable rather than crumbly. Unlike traditional cornbread, which bakes up firm and sliceable, spoon bread has a light, pudding-like texture with golden edges and a tender, creamy center. Thought to have Native American roots, it became a beloved Southern staple when cooks began using cornmeal instead of yeast in the early 1900s.
How to Make Spoon Bread
Step 1: Start with the Cornmeal Base
Pour boiling water over cornmeal and stir vigorously. This creates a thick mush that’s your foundation. The hot water softens the cornmeal and prevents grittiness.
Step 2: Build the Custard
Whisk in two eggs one at a time until smooth. The eggs give structure and that signature pudding-like texture.
** Quick Note: Make sure mixture has cooled slightly before adding eggs to prevent scrambling.
Step 3: Add the Lift
Dissolve baking powder in 3 tablespoons of milk first (this activates it), then combine the mixture with the remaining milk and fold or gently whisk it into the batter.
** Pro Tip: Use whole milk for the richest flavor. The fat content makes a noticeable difference in texture!
Step 4: Bake
Pour the batter into your preheated, buttered 2-quart dish and bake at 400°F for 25-30 minutes until golden with crispy edges but a slightly jiggly center.
** Check for Doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs — not wet batter.
Step 5: Serve
Spoon the bread onto plates while it’s still warm, and garnish with a pat of butter, a drizzle of honey or maple syrup, or a dollop of apple butter.
Variations and Serving Ideas
- Add cheese and jalapeños for a spicy kick.
- Include herbs like chives, parsley, rosemary, or thyme, or sliced green onions for savory flavor.
- Stir in corn kernels for sweet pops of flavor.
- Make it sweet with 2-4 tablespoons sugar for a dessert-style version.
- Double the recipe for a crowd using a 9 x 13-inch pan.
- Serve the spoon bread with classic entrees like Virginia baked ham, maple glazed turkey breast, oven-fried pork chops, Dutch oven pot roast, fried catfish, or even chicken gnocchi soup.
Storage, Freezing & Make Ahead
- Store leftovers covered in the fridge for 3-4 days.
- Reheat in a 350°F oven for 10-15 minutes (cover with foil to prevent drying). Microwave individual servings for 30-60 seconds.
- Freeze for up to 3 months; thaw overnight before reheating.
Frequently Asked Questions
Why is it called spoon bread?
Because its soft, pudding-like texture requires a spoon to serve; you can’t slice it like regular cornbread.
Can I make spoon bread ahead?
It’s best fresh, but you can mix the batter an hour ahead and refrigerate. Let it come to room temperature before baking.
What if my spoon bread is too runny?
This usually means it needs a few more minutes in the oven. The center should be just set with a slight jiggle.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Virginia Spoon Bread
Equipment
- 2-quart dish
Ingredients
- 1 cup boiling water
- 1 cup cornmeal
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup whole milk, plus 3 tablespoons, divided
- 1 tablespoon salted butter (for greasing the pan)
- Optional, for serving: extra butter and honey
Instructions
- Place a medium baking dish (about 8 inches square) or an 8-inch cast iron skillet in a cold oven. Preheat the oven to 400°F. The pan will warm up while the oven heats.
- Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition. Whisk in the salt.
- Dissolve the baking powder in 3 tablespoons of milk.
- Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
- Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400°F for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve spoon bread warm from the oven.
Notes
- Preheat your baking dish in the oven.
- Use whole milk (not skim) for the best texture.
- Boiling the water prevents a gritty texture.
- Batter should be pourable, not too thick.
- The spoon bread is done when the center is just set, but still slightly jiggly.
- Crispy edges are normal and desirable.
- Best served immediately while warm.
- Great with butter and honey or maple syrup.
Nutrition
Originally published in September, 2018, this post was updated in November, 2025.
I am a born & bred VA girl also. Born in Lynchburg, Virginia. When I moved to Tennessee in 1990 everyone looked at me like I was nuts when I talked about spoon bread. They had never heard of it. I have such fond memories as a little girl watching my dad load up his plate with spoon bread and then top it off with strawberry preserves. This is an easy recipe & produces a very enjoyable dish. Thanks again!
Thank you so much for sharing such a lovely memory and trying this recipe. We’re so glad you enjoyed it!
Awesome and easy
Thanks, Linda!
Love the spoon read recipe
Thank you, Zeliou!
My grand mother made spoon bread she called it batter bread she separated the eggs and whipped the egg whites and folded them in to the batter it was very light and airy she was a great cook and was from the eastern shore of Virginia in Parksley I’m going to use your recipe but I’m going to stiffing the whites and see how it goes.
We’d love to know how it turns out, Sarah!
Thanks for your easily corn bread
You’re very welcome, Cathy. We hope you enjoy it!
Hi Blair, I gave a question about the milk & eggs.
Are you bringing the milk & eggs to room temperature first?
Thanks!
Hi, Renee! Yes, that’s best (although I admittedly forget to do so sometimes). 🙂
I made this because it was a smaller number of servings AND it was much simpler than other recipes I had used. Came out perfectly
Wonderful! Thanks for your note, Tracey!
Hello from a fellow history major from the Appalachian Mountains of Southwest Virginia. I was first introduced to spoon bread at a hotel restaurant in Richmond, VA (years ago) when I was staying there on business. It was delicious! I’m anxious to try this recipe, thanks for sharing!
Hi, Robert! I love meeting fellow Virginians and fellow history majors!! I hope that you enjoy this traditional dish. 🙂
I am a member of the North Carolina unit of the Herb Society of America. This year our herb study group is learning about the herbs and plants brought back by the Lewis and Clark Exposition and our culinary group will cook and feed each other some of the foods they ate.
I chose your Virginia Spoon Bread for our September meeting because the fine Virginian Thomas Jefferson conceived of and planned the trek.
I am a campfire cook and feel sure your recipe could be cooked in cast iron with a lid covered in coals.
Can’t wait to taste it.
That’s wonderful, Molly. I hope that you enjoy the recipe!
Delicious. Added 30g monk fruit. Best low-fat cornmeal recipe i’ve come across.
Thank you, Chris! We’re so glad you enjoyed it.
This was easy to make and wonderful!! We served it with Virginia ham for thanksgiving.
Thank you, Alison! We’re so glad you enjoyed it.