Corn Spoonbread
Corn spoonbread is a soft, savory Southern American side dish with a texture somewhere between cornbread and a soufflé. It's primarily made from cornmeal, eggs, and milk or buttermilk, often enriched with butter and sometimes cheese or corn kernels. This comforting dish is a staple at holiday meals and family gatherings across the United States.
🍽️ Nutrition at a glance
Corn spoonbread is a carbohydrate-rich dish, with significant contributions from both cornmeal and dairy. It provides a good source of calcium and phosphorus from the milk and eggs, with a typical serving containing roughly 250-300 calories.
Nutrition breakdown
| Calories | 270 kcal |
| Protein | 9 g |
| Carbs | 32 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 420 mg |
| Calcium | 180 mg |
| Phosphorus | 160 mg |
| Vitamin A | 90 mcg |
| Riboflavin (B2) | 0.2 mg |
| Selenium | 10 mcg |
| Thiamin (B1) | 0.2 mg |
| Folate | 45 mcg |
| Iron | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Unlike dense cornbread, spoonbread is leavened with eggs and baked until just set, creating a uniquely light, custard-like interior that is traditionally served scooped with a spoon, not sliced.
