Spoon Bread Muffins are lighter than cornbread but sturdier than a biscuit. Made with white cornmeal and buttermilk, they are a great with soup or chili.
I’ve loved spoon bread from the first time I tried it at Shaker Town in Harrodsburg, Kentucky when I was a kid. If you aren’t from the South, you may not have tried this. It’s pretty easy to make but takes a little time so I generally save it for special occasions. It’s kind of like a cross between grits and cornbread.
You can reproduce the creamy taste, but in muffin form, in just a couple of minutes and don’t have to stand over the stove stirring boiling cornmeal. These are much lighter than cornbread and would be perfect with a hearty soup or bowl of chili, but because they are lighter than cornbread, they are also nice with fish or chicken. They’re so quick, you can put together a batch before your oven pre-heats.
What to make with Spoon Bread Muffins
If you make Spoon Bread Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Spoon Bread Muffins
- 1 ½ cups finely ground white cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs slightly beaten
- 2 ¼ cups buttermilk
- ¼ cup sharp cheddar cheese freshly grated
- 1 tablespoon fresh chives optional
- Preheat oven to 425º. Grease 12 cup muffin pan with butter or cooking spray.
- Combine cornmeal, baking soda and salt in a large bowl. Whisk eggs and buttermilk into dry ingredients, stirring vigorously until smooth. Stir in cheese and chives. Pour into muffin tins, fill almost to the top. The batter will be runny.
- Bake for 13-15 minutes until lightly brown. Cool in pan on a wire rack for 5 minutes before removing.