Spoon Bread

Discover the soul-warming embrace of Spoon Bread, a time-honored Southern classic. Savor the harmonious union of cornmeal’s rustic allure and the velvety embrace of milk and butter, crafting a comforting side dish brimming with creamy corn goodness, crowned with a delectably crunchy cracker topping.

The side dishes will always be my favorite of the Thanksgiving recipes, whether it’s Zucchini Squash Casserole, Hashbrown Casserole, or Cranberry Jello Salad I always load my plate up. This spoon bread, also referred to as spoonbread, is one of those Southern classics.

What I Love About This Recipe

• Crowd-Pleasing: Whether you’re serving it at a family dinner or a special occasion, spoon bread is a crowd-pleaser that appeals to a wide range of palates. It also makes enough to feed a crowd since it’s a casserole.
• Easy to Make: Despite its impressive presentation, it is relatively simple to make and can be made ahead or even frozen and then thawed.
• Classic Comfort Food: It embodies the essence of comfort food, offering a warm and satisfying experience with every spoonful. Just as Southern Baked Mac and Cheese is a classic comfort food, in the South, so is spoon bread.

How to Make Spoon Bread

1. Beat cream cheese and sugar. In a large mixing bowl, beat the cream cheese and sugar together using a handheld mixer until a smooth consistency forms.
2. Add the eggs. Add the eggs to the mixing bowl and beat until just incorporated.

3. Add the milk and spices. In your mixing bowl, combine the milk, butter, salt, a hint of cayenne pepper, and a pinch of black pepper. Continue to beat until fully combined.
4. Fold in the corn and cheese. Using a spoon, stir in the frozen corn, cream-style corn, yellow cornmeal, and shredded cheese. Scoop the mixture into a baking dish sprayed with cooking spray.

5. Prepare the topping. In a small bowl combine the crushed Ritz crackers, garlic, Worcestershire sauce, and melted butter. Sprinkle on top of the casserole.
6. Bake. Heat the oven to 375ºF and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Make-Ahead, Storage, and Freezing Instructions:

• Make-Ahead Information: Spoon bread can be prepared up to 2 days in advance, allowing you to enjoy its delicious flavors with added convenience. Simply follow your chosen recipe, store it properly, and reheat it when ready to serve.
• Storage Instructions: To store, cool it to room temperature first to prevent condensation. Then, transfer it to an airtight container to maintain freshness and prevent odors from the fridge. Refrigerate for consumption within 3-4 days.
• Freezing: To freeze, tightly wrap it in plastic wrap or aluminum foil, place it in a freezer-safe container or airtight bag, and store it for up to 2-3 months.

Recipe Variations

• Add chicken. By mixing in some baked chicken or rotisserie-style chicken. You’ll have a complete meal.
• Leave off the topping. This recipe has a deliciously crunchy and buttery graham cracker topping, but you could swap this out for some cornflakes, breadcrumbs, even crushed potato chips, or no topping at all.

Corn Spoon Bread

Experience the heartwarming tradition of Spoon Bread, a beloved Southern classic. Indulge in the perfect fusion of rustic cornmeal charm and the velvety caress of milk and butter, creating a comforting side dish filled with creamy corn delights, crowned by a satisfyingly crisp cracker topping.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8 Servings

Calories: 448kcal

Author: Aimee Mars

Equipment

• ▢
  9×3 Baking Dish
• ▢
  Hand Held Mixer

Ingredients

• ▢ 8 ounces Cream Cheese room temperature
• ▢ 2 tablespoons Sugar
• ▢ 2 large Eggs beaten
• ▢ 1 cup Whole Milk
• ▢ 2 tablespoons Butter melted
• ▢ 1/2 teaspoon Salt
• ▢ 1/4 teaspoon Cayenne Pepper
• ▢ 1/8 teaspoon Black Pepper
• ▢ 2 cups Frozen Corn
• ▢ 1 14¾ ounces can Cream-Style Corn
• ▢ 1 cup Yellow Cornmeal
• ▢ 1 cup Shredded Monterey Jack Cheese

Topping

• ▢ 1½ cups Ritz Crackers crushed
• ▢ 2 Garlic Cloves minced
• ▢ 2 teaspoons Worcestershire Sauce
• ▢ 4 tablespoons Butter melted

Instructions

• Preheat the oven to 375ºF and grease a 9×13 baking dish with cooking spray, butter, or oil.
• In a large mixing bowl beat the cream cheese and sugar together until smooth. Gradually add the eggs into the mixture and beat until just incorporated.
• Place the milk, butter, salt, cayenne pepper, and black pepper into the mixing bowl and beat together until well-blended.
• Using a spoon, stir in the frozen corn, cream-style corn, yellow cornmeal, and shredded cheese. Scoop the mixture into the prepared baking dish.
• In a small bowl combine the crushed Ritz crackers, garlic, Worcestershire sauce, and melted butter. Sprinkle on top of the casserole.
• Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Notes

• Add chicken. By mixing in some baked chicken or rotisserie-style chicken. You’ll have a complete meal.
• Leave off the topping. This recipe has a deliciously crunchy and buttery graham cracker topping, but you could swap this out for some cornflakes, breadcrumbs, even crushed potato chips, or no topping at all.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 38g | Protein: 12g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 535mg | Potassium: 326mg | Fiber: 3g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg

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