Talk about an old fashioned recipe, this southern spoon bread is something the older generations would make in a hurry. It's very quick to throw together and you can use up some leftovers in the process.
It has a texture much like cornbread, but it's not as firm.
It's one of my favorite side dishes and is very flexible when it comes to ingredients.
Jump to:
- What makes this recipe yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: equipment
- More bread recipes I think you'll love
- How to store leftovers
- Mel's Kitchen Notes
- Perfect pairings: what to serve with
- Southern Spoon Bread
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- 💬 Comments
What makes this recipe yummy
I love the fact I can whip this spoon bread up whenever I have leftover grits. Remember, grits are made from hominy corn, and so it goes well with the cornmeal and you have managed to avoid waste.
Like regular cornbread, spoon bread can be changed up so easily by adding your favorite ingredients. E.g. cheeses.
Groceries you'll need: Ingredients
- Cornmeal
- Vegetable Shortening
- Eggs
- Milk
- Leftover Grits
- Baking Powder
- Salt
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Mix the leftover grits with the cornmeal, mash together with a fork.
- Step 2: Pour in the milk and mix well.
- Step 3: Add the baking powder, melted shortening, salt and beaten eggs.
- Step 4: Add to a greased baking dish and bake for 40 minutes.
Hint: If like your cornbread, you like it to be sweeter, just add some sugar with the baking powder.
Recipe variations and substitute ideas
- Sugar - to add sweetness. Or even honey will be good.
- Whole Corn - add some whole corn kernels.
- Green Onions - these would be a great addition.
- Jalapenos - for some added heat.
- Green Chilies - gives a great Mexican flavor.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a large mixing bowl and an 11x7" Casserole Dish or baking dish.
I have some affiliate links in the recipe card below.
More bread recipes I think you'll love
How to store leftovers
Store the leftover spoon bread in an airtight container in the refrigerator for up to 4 days.
This recipe will actually freeze well. Store in a freezer safe container, for up to 3 months.
Mel's Kitchen Notes
For a more soufflé texture, try separating the egg whites from the yolks and beat until stiff peaks form. Then fold the egg whites into the batter.
Perfect pairings: what to serve with
What will this spoon bread taste great with?
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Southern Spoon Bread
Video
Equipment
- 1 Baking Dish (11"x7")
Ingredients
- 1 Cup Cornmeal
- 2 Cups Leftover Cooked Grits cold
- 2 Cups Milk
- 2 Tablespoons Vegetable Shortening melted
- 2 Each Eggs Well beaten
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
Instructions
- Preheat your oven to 350°F.
- Add the cold grits and cornmeal to a large bowl and mix/mash with a fork.1 Cup Cornmeal, 2 Cups Leftover Cooked Grits
- Add the milk and mix well until totally combined.2 Cups Milk
- Add the melted shortening, salt, baking powder and beaten eggs and mix well.2 Tablespoons Vegetable Shortening, 2 Each Eggs, 2 teaspoons Baking Powder, ½ teaspoon Salt
- Add the mixture to an 11x7" baking dish, that has been greased with butter, then add to the oven. Bake for 40 minutes.
- Remove from the oven and allow to sit for 5 minutes before spooning out to serve.
Nutrition
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