Generational cooks and their recipes are sadly becoming a thing of the past. But, with Old-School Spoon Bread, we are bringing back a great taste from yesteryear. A moist custard filled with sweet corn, uniquely textured cornmeal, and tangy sour cream is a beautiful blend of flavors that will soon become a new favorite. Bring back a blast from the past with Old-School Spoon Bread!


  • 1 1/4 cups flour
  • 3/4 cup cornmeal
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter, melted
  • 2 eggs
  • 1 (14.75-ounce) can creamed corn
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 1/4 cups sour cream


Step 1 –Move the oven rack to the middle position.

Step 2 –Preheat the oven to 350 degrees F.

Step 3 –Lightly coat a 9×13-inch baking dish with nonstick cooking spray.

Step 4 –In a large bowl, add the flour, the cornmeal, the granulated sugar, the baking powder, and the salt and whisk to combine.

Step 5 –Add the melted butter, the eggs, the creamed corn, the whole corn, and the sour cream to the flour mixture and whisk until well-combined.

Step 6 –Add the batter mixture to the prepared baking dish.

Step 7 –Bake until the center is just set and the edges are lightly browned, about 35-40 minutes.

Step 8 –Transfer the spoon bread from the oven to a wire rack and let it stand, about 5 minutes.

Step 9 –With a serrated knife, cut the spoon bread into serving-sized pieces and serve warm.