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Sweet Kentucky Spoonbread Corn Pudding

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Sweet Kentucky Spoonbread Corn Pudding is a Southern classic that’s incredibly easy to make, creamy, buttery, eat-with-a-spoon comfort food. This is my family version of this simple recipe which always makes an appearance on our Thanksgiving table, but is absolutely perfect to enjoy at any time of year!

Sweet Kentucky Spoonbread Corn Pudding in a white serving dish.

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Some have said this Sweet Kentucky Spoonbread Corn Pudding is what you expect at grandma’s table for Sunday supper.

While recipes vary from region to region, family to family… this is my version of this ever-so-soft and luscious spoonbread that has a place on Sunday tables and backyard BBQs. From Thanksgiving to Easter celebrations. And every occasion in-between.

Why? Because spoonbread is just perfect… in every way. It’s simplicity, at its finest.

Spoonbread History

Believed to have Native American origins, spoonbread was commonly called Awendaw or Owendaw. The first print recipe appeared in Sarah Rutledge’s 1847 cookbook, “The Carolina Housewife.” Many have compared British Yorkshire pudding to spoonbread and hypothesize that early European settlers adapted their traditional recipe, swapping flour for native grown cornmeal.

Marion Cunningham, writing for the Los Angeles Times, says, “Tracing the evolution of cornbread from suppone (Indian corn) to spoon bread is in some ways similar to studying history through fossils and other artifacts. There is a rough parallel in these recipes with the social and cultural movement of people through history. A properly prepared dish of spoonbread can be taken as continued testimony to the perfectibility of humankind.

As with all historically significant recipes, they evolve over time. Home cooks, generation after generation, add bits and pieces of ingredients, herbs, and techniques. Notes written and passed down from one to another survive because they’re delicious and have stories to tell.

The Difference Between Spoonbread and Corn Pudding

Some ask the difference between spoonbread and corn pudding. North Carolina’s Courier-Tribune says spoonbread is not a custard, and not cornbread. They say, “Spoonbread is unique. Some compare it to a souffle while others say it is more like a casserole. It’s not cornbread but it is cornbread. Just softer and creamier.

Frequently Asked Questions

Can I substitute anything for the chives?

Yes! Finely sliced salad onions (the green parts) would work really well, but will add more onion flavor. Other chopped soft herbs would also make a good addition.

Help! I don’t have the right size pan.

Don’t worry – just use whatever is closest and start checking the spoonbread towards the end of cooking as it may take a little more or a little less time to set.

White baking dish of Kentucky spoon bread pictured from above.

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Sweet Kentucky Spoonbread Corn Pudding | 31Daily.com

Sweet Kentucky Spoonbread Corn Pudding

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Sweet Kentucky Spoonbread Corn Pudding, a Southern classic that’s incredibly easy to make, creamy, buttery, eat-with-a-spoon comfort food.


Units Scale
  • 2 large eggs
  • 15 ounce can cream style corn
  • 1 cup corn kernels, (canned and drained or frozen and thawed)
  • 4 tablespoons butter, melted
  • 1 1/2 cup sour cream
  • 1/2 cup milk
  • salt and pepper to taste
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 teaspoon baking powder
  • 2 Tbsp sugar
  • 1 Tbsp fresh chives, snipped finely


  1. Preheat the oven to 375 degrees F and butter or spray a 3 quart baking dish. Set aside.
  2. In a large bowl, beat the eggs until frothy. Then stir in the cream style corn, corn kernels, melted butter, sour cream, milk, baking powder, salt and pepper. Fold in the cornbread mix, baking powder, sugar and chives.
  3. Spread the spoonbread batter into the prepared pan. Bake until golden brown and set, about 35 to 40 minutes. Serve immediately.



In a pinch, very thinly sliced salad onions (just the green parts) can be substituted for the chives.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Sides
  • Method: Bake
  • Cuisine: American


  • Calories: 215 calories


  1. Thanks for this! We were looking for a new dish to go with our night of grilling and this was perfect!

  2. Great recipe. My husband loves it. However, you left out the baking powder from the ingredients but said to add it in the directions. How much did you use?

    1. Hi Betty. Thanks so much for catching that! When I went to see what happened to the baking powder ingredient, I found the card had even duplicated some of the instructions. It gave me a chance to correct it. The card is now updated — thank you! I add 1 teaspoon baking powder along with the cornbread mix.

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