Description
This Spoon Bread (Southern Cornbread Casserole) is soft and fluffy, perfect for any meal. With its buttery flavor and creamy texture, it’s a comforting classic everyone loves.
Ingredients
Scale
- ½ cup butter, melted, divided
- 1 cup all-purpose flour
- 2/3 cup yellow cornmeal
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (14.75 ounce) can cream style corn
- 1 cup milk or sour cream
- 2 large eggs, beaten
Instructions
- Preheat your oven to 375°F and grease an 8-inch square baking dish with melted butter.
- In a bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine remaining butter, cream style corn, milk (or sour cream), and beaten eggs until smooth.
- Slowly combine the wet and dry ingredients, stirring gently until just mixed. Let rest for 5 minutes.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes until golden.
- Allow to cool for 10 minutes before serving.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Feel free to add shredded cheese or herbs to enhance flavor.
Store leftovers covered at room temperature for 2 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
