We love this sourdough corn spoon bread because it’s warm, comforting, and utterly delicious. The perfect balance of sweet and tangy, with a melt-in-your-mouth texture.
I’ve loved spoon bread since I first tried it over 25 years ago, but the sourdough twist takes it to a whole new level! The first bite is pure comfort – warm, sweet corn flavor with a hint of sourdough tang, all wrapped up in a perfectly soft, spoonable texture. And the best part? It’s really easy to make. The key is melting the butter in the baking dish until it’s bubbling hot – trust me, it makes all the difference!
Cornbread VS. Corn Spoon Bread (Sourdough)
Cornbread and corn spoon bread share some main ingredients and that delicious corn flavor, so it’s easy to see why there’s a bit of confusion. But cornbread and corn spoon bread are definitely not the same thing. They’re more like cousins in the corny bread family.
The biggest difference comes down to texture. Cornbread, which is often moist, is firm enough to be cut into squares and eaten with your hands. Spoon bread, on the other hand, is all about that soft, creamy, almost pudding-like consistency. It’s so soft and moist that you need a spoon to eat it – hence the name!
This difference in texture comes from a few factors. Spoon bread typically has a higher ratio of liquid to dry ingredients, and it has a more custardy interior. Think of cornbread as a sliceable side and spoon bread as a warm, comforting hug in a bowl… Both are delicious, just in different ways!
Why We Love This Recipe
Flavor & Texture: It’s simple… this sourdough corn spoon bread is pure comfort food! The sweet corn flavor shines through, perfectly balanced by the subtle tang of sourdough starter. But the texture is what truly sets it apart… It’s incredibly soft and spoonable, almost like bread pudding. And that golden, buttery crust? It’s the perfect side dish for any meal, or even a cozy treat on its own.
So Simple: This recipe is a weeknight winner! It’s surprisingly easy to throw together, and it’s incredibly versatile. It pairs beautifully with crockpot chili, savory pulled pork, a whole roasted chicken, or even a simple salad. Leftovers (if you have any!) are delicious warmed up the next day. It’s the perfect dish for any occasion, from casual family dinners to potlucks and holiday gatherings!
Let me know what you think!
If you have any questions, please leave them in the comments below… And, I’d really really love a review on the recipe card… Thank YOU so much!
Moist & Sweet Sourdough Corn Spoon Bread
Ingredients
- 1 cup cornmeal
- 1 cup sour cream full fat
- 1 can cream style corn 14.75 ounces
- 1/2 cup sourdough starter fed or unfed, active or from the fridge
- 2 large eggs
- 1 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar granulated , white
- 1/2 cup butter
Instructions
- Combine the wet ingredients in a medium sized mixing bowl: the can of creamed corn, sourdough starter, eggs, and sour cream. Whisk till well combined.
- Combine the dry ingredients in a small mixing bowl: corn meal, cane sugar, baking soda, baking powder, and salt. Whisk till well combined.
- Preheat your oven to 375 degrees F. Place the butter in a 7 x 11 baking dish, and melt the butter in the oven till is bubbling hot, but not browned. Remove from the oven.
- Combine: Pour the dry ingredients into the wet ingredients and use a rubber spatula to stir till all combined.
- Pour the combined batter into the baking dish with the hot bubbling butter in it.
- Place the filled baking dish back into the preheated oven and bake for 30 minutes, just till golden on top and "just set" in the center.
- Serve warm with chili, a whole roast chicken, delicious meat loaf or fried chicken!
Video
Notes
- Sourdough Starter: This recipe is very flexible with your starter. Fed or unfed, active or straight from the fridge – it all works! Just keep in mind that a very active starter will give you a more pronounced sourdough tang. If you use starter straight from the fridge, it may take a bit longer to bake.
- Cornmeal: Use a fine or medium grind of cornmeal for the best texture. Coarse cornmeal will result in a grittier spoon bread.
- Creamed Corn: Canned creamed corn is a key ingredient for the signature spoon bread texture. Don’t substitute with regular corn kernels.
- Sugar: The sugar in this recipe adds a touch of sweetness that complements the corn. Feel free to adjust the amount to your liking. You can reduce it slightly if you prefer a less sweet spoon bread.
- Baking Dish: A 7×11 inch baking dish is ideal. If you use a different size, you may need to adjust the baking time. The hot butter bath is essential for the texture. Do not skip this step.
- Melting the Butter: The bubbling hot butter is crucial for creating the perfect spoon bread texture. Make sure it’s melted and hot before pouring the batter in, but not browned.
- Baking Time: Bake until the top is golden brown and the center is just set. It will still be slightly soft, which is what you want. Overbaking will result in a dry spoon bread. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
- Serving: Spoon bread is best served warm.
- Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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