Spoonbread is a soft, custardy, soufflé-like take on cornbread that’s eaten with a spoon. This version includes jalapeños for gentle warmth and bright flavor. It’s naturally gluten-free and makes an easy, comforting side dish for everyday meals or holiday gatherings.
If you enjoy traditional cornbread, spoonbread offers a creamier, more delicate experience. The jalapeños in this recipe are prepared without seeds and ribs unless you want additional heat; removing them gives you the peppery character without overwhelming spice. The result is a tender, slightly sweet custard studded with corn and flecks of jalapeño.
What is spoonbread?
Spoonbread is a baked cornmeal custard made from cornmeal, milk, eggs and a few extra ingredients. Despite the name it’s not a bread in the usual sense—its texture is more like a soft soufflé or pudding that is served with a spoon. The dish traces its roots to early corn-based preparations and became a popular Southern side dish in the United States in the late 19th and early 20th centuries.
Why make jalapeño spoonbread now (or any time)
- Gluten-free: made with cornmeal and no wheat flour, it’s a safe choice for guests avoiding gluten.
- Balanced flavors: the canned sweet corn adds moisture and natural sweetness while jalapeños contribute a fresh, peppery note when de-seeded.
- Versatile holiday side: spoonbread is a pleasant alternative to traditional stuffing or dressings, offering a creamy contrast to roasted meats and other holiday plates.
Ingredients you’ll need
- Cornmeal: Use fine or medium grind cornmeal (not grits or polenta). Yellow cornmeal is traditional but white works fine too.
- Canned corn: One can of sweet niblets adds texture and sweetness.
- Jalapeños: Remove seeds and ribs to tame heat while keeping pepper flavor. Leave them in if you want more spice.
- Onion: A yellow onion gives a mellow, savory sweetness that complements the corn.
- Sugar: A small amount brightens the natural sweetness of the corn without making the dish dessert-sweet.
- Whole milk: Use whole milk for richness and the right custardy structure.
- Butter: Adds flavor, sheen, and helps the top brown.
- Baking powder: A light leavening agent helps create a tender, slightly puffed texture.
- Salt: To balance and enhance the flavors.
Exact measurements appear in the recipe section below.
How to make jalapeño spoonbread
Preheat your oven to 400°F (205°C). Drain the liquid from the canned corn and set the corn in a strainer to continue draining while you prepare the other ingredients.
Trim the jalapeños: remove stems, then slice open and scrape out seeds and ribs if you want mild heat. Finely dice the peppers and the onion.
In a deep pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, diced jalapeños and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Add the whole milk and sugar to the pot and bring the mixture to a gentle boil. With a whisk in hand, sprinkle in the cornmeal slowly while whisking constantly to prevent lumps. Lower the heat slightly and continue whisking until the mixture thickens and the liquid is fully absorbed, about 4–6 minutes.
Remove the pot from the heat and transfer the thickened cornmeal mixture to a large mixing bowl. Stir in the drained corn and the baking powder until blended. Let the mixture cool to lukewarm, stirring occasionally to prevent a skin from forming and to speed cooling.
While the cornmeal base cools, beat the eggs until foamy using a hand mixer or a whisk. Incorporate about one-third of the beaten eggs into the cornmeal mixture first, stirring vigorously to loosen the batter. Then fold in the remaining eggs in two additions until fully combined and the batter is smooth and airy.
Heat an ovenproof casserole dish or cast-iron skillet over medium-high heat and melt the remaining butter until foamy. Pour in the spoonbread batter, spread it evenly, then immediately transfer the pan to the preheated oven.
Bake for 25–35 minutes, until the center no longer wobbles and the edges are golden brown. Let it rest briefly, then serve warm straight from the pan. Leftovers keep well and can be gently reheated in a low oven.
Tips and variations
- To avoid lumps when adding cornmeal, sprinkle it in slowly while whisking; doing so in small handfuls and letting it “rain” into the liquid helps keep it lump-free.
- Use the largest mixing bowl you have when cooling the cooked cornmeal. Increased surface area exposes the batter to air and shortens cooling time.
- Drain canned corn in a fine mesh strainer and let it sit over a bowl while you prepare the other ingredients so excess liquid doesn’t water down the batter.
- If you prefer more heat, retain the jalapeño seeds and ribs or add a pinch of cayenne.
- Variations: swap jalapeños for diced bell peppers, fold in shredded cheese, or omit the corn for a plainer spoonbread. The base is forgiving and adapts well to additions.
More cornmeal recipes
Cornmeal is versatile and works in both savory and sweet preparations. Consider experimenting with corn cakes, cornmeal madeleines, or cornmeal-based cakes for different textures and flavors.
If you make this spoonbread, please consider leaving a rating in your own recipe notes. Your feedback helps others decide what to cook, and it’s encouraging to know people are enjoying the recipe.
Recipe
Spoonbread with Jalapeño
A custardy, soufflé-like cornbread you can eat with a spoon. Mild jalapeño and sweet corn make a balanced, gluten-free side.
Ingredients
- 1 yellow onion, diced
- 2 large jalapeños (or 4 small), seeds and ribs removed if desired, diced
- 6 tablespoons butter, divided
- 1 1/4 cups fine or medium grind yellow cornmeal
- 2 3/4 cups whole milk
- 1 tablespoon sugar
- 3 eggs
- 1 1/2 teaspoon baking powder
- 1 (15 oz) can corn, drained
- 1 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 400°F (205°C).
- Drain the canned corn and set it in a fine strainer to continue draining while you prep other ingredients.
- Remove seeds and ribs from jalapeños for milder heat, then finely dice the peppers and the onion.
- Melt 3 tablespoons butter in a deep pot or Dutch oven over medium heat. Add onion, jalapeños and salt. Cook until onion is translucent, about 5 minutes.
- Add milk and sugar and bring to a boil. Whisking constantly, slowly add the cornmeal to prevent lumps. Reduce heat and continue whisking until the mixture thickens and absorbs the liquid, 4–6 minutes.
- Remove from heat and transfer to a large bowl. Stir in drained corn and baking powder. Allow the mixture to cool to lukewarm, stirring occasionally to prevent lumps.
- Beat eggs until foamy. Add one-third of the eggs to the cornmeal mixture and stir vigorously to loosen. Gently fold in the remaining eggs in two additions until combined.
- Heat an ovenproof casserole or cast iron skillet over medium-high heat and melt the remaining butter. Pour in the batter, spread evenly, and immediately place in the oven.
- Bake 25–35 minutes until the center is set and edges are golden. Remove from oven and serve warm.
Notes
- Sprinkling cornmeal in gradually while whisking helps prevent clumps.
- Cool the cornmeal base in a large bowl to speed cooling and avoid a thick skin forming.
- Try substitutions like bell peppers or cheese if you prefer different flavors.
- This recipe blends techniques found in classic Southern preparations and modern interpretations to yield a light, custardy spoonbread.
Nutrition (estimated)
- Calories: 410 kcal
- Carbohydrates: 49 g
- Protein: 12 g
- Fat: 20 g
- Saturated fat: 10 g
- Sodium: 764 mg
- Fiber: 5 g
- Sugar: 12 g