If you have a soft spot for cozy, comforting dishes that feel like a warm hug on a plate, then this Buttermilk Spoon Bread Recipe is going to win your heart instantly. It’s a luscious, custardy Southern classic that brings together the tangy richness of buttermilk with the gentle sweetness of honey and the tender crumb of lovingly cooked cornmeal. The magic of this dish is in its fluffy texture that’s almost like a light soufflé, yet deeply satisfying and perfectly ready to be scooped out with a spoon. Whether you’re new to spoon bread or revisiting a beloved favorite, this recipe promises to be a show-stopper on your table.
Ingredients You’ll Need
This Buttermilk Spoon Bread Recipe uses simple, wholesome ingredients that each play a crucial role in building its signature creamy texture and delicate flavor profile. From the buttery silkiness to the slight tang from buttermilk, each component is essential and easily sourced.
- Unsalted butter (5 tablespoons): Divided use ensures a rich, velvety finish and non-stick preparation.
- Whole milk (1½ cups): Adds creaminess and helps balance the tang of buttermilk.
- Buttermilk (1½ cups): The star ingredient that lends moisture, tang, and tenderness.
- Finely ground white cornmeal (1 cup): Provides the grainy texture and classic corn flavor essential to spoon bread.
- Kosher salt (1¼ teaspoons): Enhances all the flavors subtly without overpowering the dish.
- Honey (1 tablespoon): Adds a gentle sweetness that complements the buttermilk tang beautifully.
- Large eggs (3, separated): Egg yolks enrich the batter, while beaten whites give airy lift and fluffiness.
- Turbinado or Raw sugar (optional): For a slight crunch and caramelized crust if you like a bit of sparkle on top.
How to Make Buttermilk Spoon Bread Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F and generously buttering an 8×8-inch casserole dish. This first step ensures your spoon bread will release easily with a lovely buttery crust that beckons every spoonful.
Step 2: Heat the Dairy
In a medium heavy-bottomed saucepan, gently bring the whole milk and buttermilk to a very low simmer over medium heat. Keep stirring constantly so the milk mixture heats evenly without scalding, and watch closely for tiny bubbles forming along the edges.
Step 3: Cook the Cornmeal
Slowly whisk the cornmeal into the warm milk and buttermilk mixture, scraping the sides to avoid lumps. Keep whisking or stirring frequently as the mixture thickens over 7 to 9 minutes until the cornmeal is tender and creamy. Remove from heat, then stir in the remaining butter, salt, and honey. This step builds the base flavor and the luscious texture that defines this dish.
Step 4: Combine Egg Yolks
Lightly whisk the egg yolks in a separate bowl, then gradually add about two cups of the cooled cornmeal mixture to the yolks. Whisk together until smooth, then pour this mixture back into the saucepan with the remaining cornmeal, folding everything until fully combined. This helps to enrich and stabilize the batter before adding the whites.
Step 5: Whip and Fold Egg Whites
Using a stand mixer with a whisk attachment on medium-high speed, beat the egg whites until stiff peaks form. Gently fold these light, airy whites into the cornmeal batter with care so the mixture stays fluffy and well aerated. This step is crucial for that ethereal lift and melt-in-your-mouth texture.
Step 6: Bake Until Golden
Pour the batter into your prepared dish and optionally sprinkle with turbinado or raw sugar for a delicate sweet crust. Pop it into the oven and bake for 35 to 40 minutes, until puffed, firm to the touch, and glowing with a golden hue. Let it rest briefly out of the oven—the bread will gently deflate, inviting you to dig in.
Step 7: Serve Hot with Honey Drizzle
Serve your Buttermilk Spoon Bread Recipe warm or hot, ideally with a drizzle of extra honey to enhance its natural sweetness and add a touch of shine. Every spoonful will feel like a divine Southern comfort.
How to Serve Buttermilk Spoon Bread Recipe
Garnishes
A sprinkle of fresh chives or a few pats of extra butter can elevate your spoon bread without overpowering its delicate flavor. For a touch of sweetness, a light dusting of powdered sugar or a drizzle of honey really makes it feel special.
Side Dishes
Buttermilk spoon bread pairs beautifully with savory mains like fried chicken, slow-cooked greens, or smoky barbecued meats. Its creamy texture balances spicy or salty dishes, making your meal harmoniously indulgent.
Creative Ways to Present
For a classy twist, serve individual portions in small ramekins or cast-iron skillets right out of the oven. You can also layer the spoon bread with bits of cheese or sautéed vegetables to create a unique, personal casserole experience that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your leftover spoon bread tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days, where it will keep its moist, tender texture beautifully.
Freezing
This Buttermilk Spoon Bread Recipe freezes well when wrapped securely to prevent freezer burn. Slice it into individual portions, wrap each piece in plastic wrap and foil, then stash in a freezer-safe bag. It can be frozen for up to 2 months for easy indulgence anytime.
Reheating
To reheat, gently warm portions in a 350°F oven until heated through, about 10-15 minutes, to restore that freshly baked softness. Avoid microwaving as it can make the texture rubbery; slow warming is the key to deliciousness.
FAQs
Can I use regular milk instead of buttermilk?
You can substitute regular milk with a splash of lemon juice or vinegar to mimic buttermilk’s tanginess, but true buttermilk provides the signature flavor and tenderness that makes this recipe so special.
Is it possible to make this recipe gluten-free?
Yes! As long as you use finely ground white cornmeal that is labeled gluten-free and double-check other ingredients, this recipe naturally avoids wheat and gluten-containing flours.
Can I prepare the batter ahead of time?
It’s best to bake the batter fresh after folding in the egg whites, but you can prepare the cornmeal base and egg yolk mixture a few hours ahead and refrigerate, whisking the whites just before baking.
Why does the spoon bread deflate after baking?
The natural tendency of the sponge-like batter is to rise full and then gently settle as it cools; this is normal and part of the delicate texture that makes spoon bread so irresistible.
What is the best way to get stiff egg whites?
Use a clean, grease-free bowl and beat the whites at medium-high speed until they form peaks that stand straight up without collapsing. Any fat or yolk will prevent the whites from whipping properly.
Final Thoughts
There’s something truly magical about sharing a warm dish that feels like home, and this Buttermilk Spoon Bread Recipe does exactly that with every comforting bite. It’s simple enough for weeknight dinners yet elegant enough for entertaining, giving you a versatile dish that’s all about joy and flavor. Give this recipe a go—the cozy Southern charm and creamy, airy texture will have you coming back again and again.
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Buttermilk Spoon Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Description
Buttermilk Spoon Bread is a light, fluffy, and slightly sweet cornmeal-based bread perfect served warm with a drizzle of honey. Its unique texture, achieved by folding whipped egg whites into the cornmeal mixture, makes it a delightful side dish for any meal.
Ingredients
Primary Ingredients
- 5 tablespoons unsalted butter (71 grams, divided)
- 1½ cups whole milk (341 grams)
- 1½ cups buttermilk (341 grams)
- 1 cup finely ground white cornmeal (156 grams)
- 1¼ teaspoons kosher salt (4 grams)
- 1 tablespoon honey (22 grams)
- 3 large eggs (150 grams, separated)
- Turbinado or Raw sugar (optional, for topping)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F. Butter an 8×8-inch (2-quart) casserole dish with 2 tablespoons of the unsalted butter to prevent sticking.
- Heat Milk and Buttermilk: In a medium heavy-bottomed saucepan over medium heat, gently bring the whole milk and buttermilk to a very low simmer. Stir constantly until small bubbles form around the edges, making sure not to boil.
- Add Cornmeal and Cook: Slowly whisk the finely ground white cornmeal into the warm milk mixture, scraping the sides of the pan as you whisk to avoid lumps. Continue cooking while whisking or stirring constantly for 7-9 minutes until the cornmeal completely dissolves and the mixture thickens. Remove from heat.
- Incorporate Butter, Salt, and Honey: Stir the remaining 3 tablespoons of butter, kosher salt, and honey into the thickened cornmeal mixture until the butter melts and the mixture is smooth. Let it rest for 10 minutes to cool slightly.
- Mix Egg Yolks: Lightly whisk the 3 separated egg yolks in a medium bowl. Add 2 cups of the cooled cornmeal mixture to the yolks and whisk until incorporated. Then, combine this egg yolk mixture back into the saucepan with the remaining cornmeal mixture and whisk well.
- Whip Egg Whites: In a clean stand mixer bowl with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form.
- Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the cornmeal batter using a spatula, carefully combining until no streaks remain, ensuring the batter stays airy and smooth without overmixing.
- Transfer and Top: Pour the batter into the prepared casserole dish. Optionally, sprinkle Turbinado or Raw sugar evenly on top to add a subtle crunch and sweetness.
- Bake: Bake the spoon bread at 350°F for 35-40 minutes until it is puffed up, firm to the touch, and lightly golden brown on top.
- Cool and Serve: Remove from the oven and transfer the dish to a cooling rack. Let it rest for about 5 minutes; the bread will gently deflate. Serve warm or hot, optionally drizzled with honey for added flavor.
Notes
- Using freshly separated egg whites and yolks is essential for the light texture.
- Ensure the milk and buttermilk do not boil when warming to avoid curdling.
- The Turbinado or Raw sugar topping is optional but adds a pleasant texture contrast.
- This bread is best served warm to enjoy its soft, moist texture.
- Leftovers can be refrigerated and gently reheated before serving.
