Southern Clouds: The Creamiest Spoonbread You’ve Never Tasted

A cross between cornbread and soufflé, this pillowy Southern spoonbread melts in your mouth and carries centuries of flavor and heritage in every spoonful

Natalie C. Frank. Ph.D June 13, 2025

Read, Cook, Repeat [CC BY-ND 3.0]

Not quite bread, not quite pudding — spoonbread is one of the South’s best-kept secrets. Originating in Virginia and believed to have Native American roots, this dish was traditionally known as “Indian pudding.” What makes it so special is its creamy, soufflé-like texture and gentle corn flavor, served straight from the dish with — you guessed it — a spoon.

Unlike its firmer cornbread cousin, spoonbread is light, airy, and indulgent. It’s the comfort food you didn’t know you were missing. This recipe adds some non-traditional ingredients for an even creamier custard style spoonbread.

Fun Fact: In the 1800s, spoonbread was considered a delicacy in Southern boarding houses and plantation kitchens, often served to distinguished guests and at Sunday suppers.

Servings & Prep Time

• Servings: 6–8

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

  
  

Ingredients

Base:

• 1 cup yellow cornmeal (fine-ground for smooth texture)

• 2 cups whole milk

• 1 teaspoon salt

• 1 tablespoon unsalted butter

  
  

Enrichment:

• 3 large eggs, separated

• 1 can creamed corn

• ½ cup sour cream

• ½ cup heavy cream

• 1 cup finely graded sharp cheddar cheese

• 1 tablespoon honey

• ½ teaspoon baking powder

• ¼ teaspoon ground white pepper (or a pinch of cayenne for heat)

• ¼ cup fresh herbs, chopped, chives, thyme, rosemary or parsley

  
  

For the dish:

• 1 tablespoon butter (for greasing)

• 1 tablespoon grated parmesan or cornmeal (to coat the dish and add texture)

Click here to get the complete recipe