Name: No-Knead Spoon Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 cup cornmeal; 2 cups milk; 2 tablespoons butter; 2 large eggs; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon sugar (optional); 1/2 cup shredded cheese (optional)

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No-knead spoon bread is a soft, custardy Southern side dish that falls somewhere between cornbread and soufflé. It's incredibly easy to make and requires no kneading or special equipment—just a mixing bowl and a spoon. With a creamy interior and slightly crisp top, this dish is comforting, simple, and endlessly versatile.

Why You’ll Love This Recipe

I love how effortlessly this dish comes together. There's no kneading, no yeast, and no waiting for dough to rise. It’s the ultimate low-fuss comfort food with deep Southern roots. I find it’s perfect for weeknight dinners or holiday meals alike, and it pairs well with everything from fried chicken to slow-cooked greens. The texture is incredibly satisfying—warm, soft, and rich with a bit of bite from the cornmeal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cornmeal
Milk
Butter
Eggs
Baking powder
Salt
Sugar (optional, depending on preference)
Cheese (optional for a savory variation)

Directions

I start by heating the milk in a saucepan until it’s just about to boil, then I slowly whisk in the cornmeal to make a thick mush.
Once the mixture thickens, I take it off the heat and stir in the butter, letting it melt completely.
After that, I let the mixture cool a bit before adding the eggs, baking powder, salt, and a touch of sugar if I want a slightly sweet version.
I pour the mixture into a greased baking dish and bake it in a preheated oven until the top is golden and puffed.
Once it’s done, I scoop it straight from the dish to serve—hence the name "spoon bread."

Servings and timing

This recipe yields about 6 servings. It takes approximately 10 minutes to prepare and 35–40 minutes to bake, so it's ready in under an hour from start to finish.

Variations

I like to customize my spoon bread depending on the occasion. Sometimes I stir in shredded cheddar or crumbled feta for extra richness. I’ve also added chopped jalapeños or scallions for a savory twist. To make it gluten-free, I simply double-check that the cornmeal is certified gluten-free, and I’m good to go.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I scoop individual portions into a microwave-safe dish and warm them up for 30–45 seconds. For oven reheating, I cover the dish with foil and bake at 300°F until heated through. The texture stays nicely soft when reheated gently.

FAQs

What is the difference between spoon bread and cornbread?

Spoon bread is much softer and more custard-like than traditional cornbread. While cornbread is firm enough to slice, I need a spoon to serve this version due to its creamy texture.

Can I make spoon bread ahead of time?

Yes, I often make it a few hours in advance and reheat it before serving. Just keep it covered and warm it gently to maintain its texture.

Is spoon bread gluten-free?

It can be! I just make sure to use certified gluten-free cornmeal and check that no other ingredients contain gluten.

Can I freeze spoon bread?

I don’t recommend freezing it, as the texture can become watery or grainy when thawed. It’s best enjoyed fresh or reheated from the fridge within a couple of days.

What do I serve with spoon bread?

I usually serve spoon bread with roasted meats, barbecue, or hearty vegetables like collard greens. It’s also fantastic with chili or stews.

Conclusion

No-knead spoon bread is the ultimate comfort side—simple, creamy, and satisfying. I love how easy it is to make and how customizable it can be for any meal. Whether I’m serving a big family dinner or just want something cozy on the side, this dish always hits the spot.

No-Knead Spoon Bread

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Author: Sue
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: Southern
Diet: Gluten Free

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Description

No-knead spoon bread is a creamy, custardy Southern dish that's easy to prepare and perfect as a comforting side. With a soft interior and a lightly crisp top, it sits between cornbread and soufflé, offering a simple yet satisfying flavor.

Ingredients

1 cup cornmeal
2 cups milk
2 tablespoons butter
2 large eggs
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
½ cup shredded cheese (optional)

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Instructions

Preheat oven to 375°F (190°C) and grease a baking dish.
Heat milk in a saucepan until just about to boil.
Slowly whisk in cornmeal to make a thick mush.
Remove from heat and stir in butter until melted.
Let mixture cool slightly, then add eggs, baking powder, salt, and sugar if using. Mix well.
Stir in cheese if using.
Pour mixture into the greased baking dish.
Bake for 35–40 minutes, until top is golden and puffed.
Serve warm by scooping with a spoon.