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, broccoli alfredo pasta bake, 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.
This sounds sooo good! I’ve never heard of Williamsburg spoon bread but I now can’t wait to try it. The process seems to be similar to making the dough for cream puffs, minus the butter.
Thanks, Mila! It’s SO good!! I’ve never made cream puffs, so I have no idea if they’re similar. 🙂
Love love this traditional Va spoon bread recipe..reminds me of my grandmother’s!
Thank you !
We’re so glad! Thank you for taking the time to leave a review, Jane.
I am going to try this. I have never had Spoon Bread, but heard about here and there- it sounds just delicious. Because I am from NM, the first thing I thought of was putting green chile in it. Corn and green chile go together really well. It would be great with grilled steaks or chicken.
The green chile sounds like the perfect New Mexico-inspired addition! 🙂
I’m 88 and have enjoyed my share of Spoon Bread over the years. When we have leftover cornbread, I crumble it in a bowl , add milk, butter, and Agave nectar and microwave. Result is a tasty pseudo spoonbread that is quite good.
That does sound delicious, John! Thank you! 🙂
I can’t wait to try these recipes remind me of my grandma ‘s recipes thank so much please send me more recipes so I can try
That’s great, Deborah! Hope you love them!
Mom used to make this but she’d separate the eggs and whip the whites until stiff peaks. The egg whites were folded in just before batter is placed in the baking dish. She also used melted butter in the recipe. This is more of the traditional spoon bread style. Makes it fluffier and creamier in my opinion.
Just like my Mom did back in the 60’s! Wish I could find her recipe….thanks for the memories.
That’s great, Lisa Joan! I hope that it brought back many good memories! 🙂
yes! that’s how my Mom made this. a egg whites peaked high….unfortunately, I’ve had a hard time getting peaks lately.
Your wish is granted! Here is an Library of Congress link verifying your thoughts that Spoon Bread, is indeed an recipe born if Native American cuisine.
None are titled spoon bread, however, you will see the variations in recipe indicating the different styles among a few different tribes.
Oh my. My mother was from Virginia. I LOVED her spoonbread. This sounds hopefully like the diviness she made! Can’t wait to try.
I hope that you enjoy it, Ann! Recipes like mom’s are always the best! 🙂
I lost my old spoonbread recipe from years ago and found this one. I use a dollop of sour cream on top of the arm bread. Man, nothing better on a cold day than some warm spoonbread!
So glad that you’ve found it again! I agree — spoonbread is such comfort food!
Hi. What type of cornmeal did you use for this recipe…fine, medium, or course ground?
Thanks!
Hi, Gia! The package that I use just says, “Yellow Cornmeal” and doesn’t specify the ground. It’s definitely not coarse. Here’s a link to the brand: https://www.quakeroats.com/products/more-products-from-quaker/specialty-items/corn-meal/yellow-corn-meal
Thanks!
I had never had spoonbread until I was in college renting a house where the owner had a live-in caregiver who was from one of the Virginia peninsula towns on the Bay. While the fresh spoonbread was okay, I really enjoyed it the next day, scooped out from the refrigerated bowl and fried quickly in a hot skillet of butter! Crusty outside, warm soft inside – Yummy!
Totally agree, Barry! I hope that you get to enjoy this soon. 🙂
My 91 year old mother-in-law has been craving spoon bread and I had never tried it in my life. I used this recipe and she was delighted. Her only critique was that I should have used white corn meal. I asked if her recipe was different and she said yes — she used the Jiffy instant….lol
Hah! This makes me happy, Kelly! I’m so glad that you could help satisfy your mother-in-law’s craving — even if it wasn’t exactly the same as she remembers. 🙂
I looked up this recipe in curiosity after listening to the episode of the Sporkful podcast in which you were featured. I just want to say that I appreciate the fact that you have since removed the word “plantation” from the title. In being willing to change, you set a good example. Know better – do better 🙂
Thanks, Laura! 🙂
GOOD GRIEF!! There were plantations, you know!
I agree!
I haven’t tried your recipe yet but will definitely be doing so. I grew up in southwest Virginia, and currently still live here. My grandmother would make Spoon Bread every Christmas Eve for us to eat alongside Brunswick Stew. A good mixture of South meets North. This is our first Christmas without her so I’m going to try my hand at making the Spoon Bread.
I love that, Beth! We always have Brunswick Stew with cornbread, but I’m sure that spoon bread is equally delicious. Hope this reminds you of her!
Plantations did exist. Go be woke somewhere else!
Would it make more sense to call it Slaveholder’s Sweetbread? Has a good ring to it, and more accurate. Would that satisfy you apologists snowflakes? Plantations were places of great pain and suffering for all but the white people. Your history sucks. Deal with it.
I quite like reading an article that will make men and women think. Also, many thanks for permitting me to comment!
I’m making this tonight
I’ll comment later
Thank you for this! I was just reminiscing about Evans Farm. We would go there for special events in our family. The spoon bread was the BEST! Can’t wait to try this out.
Excellent! I hope it brings back all of the good memories. 🙂
The first time I had spoonbread was at The Evans Farm Inn! I loved that place and ate there for years until I moved south. So glad to see someone else remembers it fondly! I’m trying this recipe tonight! Thanks
Hope you enjoy, Justine! 🙂
OMG it’s great to hear someone else misses Evans Farm Inn like I do. Their food was amazing, and the spoonbread divine. The only place I know to get spoonbread close to it is Piccadilly Cafeteria and most of them have closed too. My father owned a cafeteria when I was a child, and I think his recipe separated the egg yolks and beat the whites, but I look forward to trying this recipe. Thanks for sharing it, and Justine thanks for taking me down memory lane.
This recipe sounds good. I use to have the Herring Hall recipe, but have lost it. It had lots of butter and was more like a pudding, I think folded in egg whites also at the last minute before baking. Served in a large round casserole at the table, like a soufflé bowl.
Thanks, Jacquelyn! I hope you enjoy this version, too! 🙂
DO YOU TAKE THE THREE TABLESPOONS OF MILK FROM THE ONE CUP
Hi, Carolyn! No, you need 1 cup of milk, plus 3 tablespoons. So the 3 tablespoons are in addition to the 1 cup. Hope you enjoy!
Hi Blair,
Loved this recipe. I halted the recipe and added cooked veggies I had for more complete meal. Loved how easy it came together.
That’s a great idea, Linda! Thank you for taking the time to come back here and leave a note. 🙂
Can you substitute buttermilk for the whole milk? If so, would it be the same amount?
Hi, Gloria! Yes, I think that should work well. I’d use the same amount. 🙂
Does the recipe say to put the eggs in boiling water? That does not seem to be a good idea.
Hi, Jim! The water will not be boiling once you’ve stirred in the cornmeal. While the mixture is still obviously warm, I’ve never had a problem with the eggs curdling. Hope that helps to clarify, and enjoy!
this was very good. my mom was the greatest spoon bread maker of all time. i too lose her recipe, yours is the closest i have been able to get to the taste of hers. we were all from va. by the way and we ate our spoon bread with black eyed peas, stewed tomatos and bacon all on the same plate. always put butter on the spoon bread.
Thank you, Bob! I’m so glad that it reminds you of your mom, and that supper with the peas, tomatoes, and bacon sounds like a perfect meal in my book! 🙂
Great spoonbread recipe!
Tastes just like spoonbread we had at Christiana Campbell’s Tavern in Colonial Williamsburg last week.
Thanks for this great recipe…..Super yummy and easy.
As we are Virginia natives, we always look for spoonbread on any menus.
Amazing! I’m so glad that you love and appreciate Virginia spoon bread as much as we do! 🙂