Best 8 Maple Spoon Bread Recipes

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Calling all maple lovers! Spoon bread is a delightful Southern cornbread variation that's incredibly moist and tender, with a fluffy texture and a hint of sweetness. This versatile dish can be served as a side dish, an appetizer, or even a dessert. Our collection of maple spoon bread recipes offers a variety of options to satisfy any palate and occasion.

From classic spoon bread to creative twists like maple pecan spoon bread and even a savory bacon and cheddar spoon bread, our recipes are sure to impress. Each recipe provides step-by-step instructions, helpful tips, and detailed ingredient lists to ensure success in your kitchen. Whether you're a seasoned baker or a novice cook, our maple spoon bread recipes are easy to follow and guaranteed to deliver delicious results. So gather your ingredients, preheat your oven, and let's embark on a spoon bread baking adventure!

Here are our top 8 tried and tested recipes!

OLD-FASHIONED SPOON BREAD



Old-Fashioned Spoon Bread image

Sweet maple butter tops this souffle-like cornbread.

Provided by Land O'Lakes

Categories     Bread     Maple     Side Dish

Yield 8 servings

Number Of Ingredients 11

Spoon Bread
3 cups milk
1 cup yellow cornmeal
2 tablespoons Land O Lakes® Butter softened
1 teaspoon baking powder
1/2 teaspoon salt
3 large Land O Lakes® Eggs separated
Maple Butter
1/2 cup Land O Lakes® Butter softened
2 tablespoons maple syrup
1/8 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole dish. Set aside.
  • Combine 2 cups milk and cornmeal in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-11 minutes or until all milk is absorbed and mixture is of cooked cereal consistency. Remove from heat. Add 2 tablespoons butter, baking powder and salt; stir until well mixed and butter is melted. Beat in egg yolks and remaining milk with whisk until smooth. Transfer to bowl; set aside.
  • Beat egg whites in another bowl at high speed, scraping bowl often, 1-2 minutes or until stiff peaks form. Gently stir into cornmeal mixture until smooth and no lumps remain.
  • Carefully pour into prepared pan. Bake 40-50 minutes or until golden brown and top springs back when touched lightly in center.
  • Stir together all maple butter ingredients in bowl; serve with warm spoon bread.

Nutrition Facts : Calories 290 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 125 milligrams, Sodium 380 milligrams, Carbohydrate 24 grams, Fiber 0 grams, Sugar grams, Protein 7 grams

PURE MAPLE BREAD



Pure Maple Bread image

This recipe for pure maple syrup bread makes a tasty, quick bread for breakfast, brunch or an afternoon snack.

Provided by Carroll Pellegrinelli

Categories     Breakfast     Brunch     Snack     Dessert     Bread

Time 1h25m

Number Of Ingredients 8

1 cup milk
1/4 cup butter
1 cup maple syrup
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup nuts (raw, chopped, and lightly toasted)

Steps:

  • Gather the ingredients.
  • Grease and flour a loaf baking pan.
  • Over medium-low heat, heat milk and butter in a small saucepan but do not let it boil. Once the butter is completely melted, stir in the pure maple syrup.
  • Take the hot mixture off of the heat.
  • Preheat oven to 325 F.
  • In a medium bowl, combine flour, baking powder, and salt with a wire whisk. Thoroughly mix dry ingredients well.
  • In a large bowl, pour in some milk. Quickly stir in the eggs. Add the remaining milk mixture and stir it until it is completely combined.
  • Add the flour mixture into the wet ingredients, then mix until well combined. Stir nuts into that mixture.
  • Place the batter into prepared pan and bake it for one hour.
  • Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack. Serve bread alone or with butter.
  • Enjoy.

Nutrition Facts : Calories 327 kcal, Carbohydrate 49 g, Cholesterol 51 mg, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, Sodium 346 mg, Sugar 21 g, Fat 12 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g

OLD-FASHIONED SOUTHERN SPOON BREAD



Old-Fashioned Southern Spoon Bread image

Spoon bread has a long history and has a similar texture to a soufflé. It is served with a spoon, hence its name.

Provided by Diana Rattray

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

3/4 cup cornmeal (stone or water ground, if possible)
1 teaspoon salt
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup milk
2 teaspoons baking powder

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
  • Combine the cornmeal and salt in a mixing bowl.
  • Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
  • Whisk the milk into the cornmeal mixture.
  • In a small bowl, beat the eggs thoroughly.
  • Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
  • Turn the batter into the prepared baking dish.
  • Bake for about 35 minutes or until set and lightly browned.
  • Serve the spoon bread hot with plenty of butter.

Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 610 mg, Sugar 2 g, Fat 9 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

MAPLE PECAN MONKEY BREAD



Maple Pecan Monkey Bread image

Maple syrup gives an autumnal feel and subtler sweetness to traditionally sugary monkey bread. Any grade of maple syrup works: B and C will give you a more robust maple flavor, while Grade A will deliver a more delicate, refined sweetness. Here, the syrup is mixed with brown butter and used to glaze extra-rich brioche dough rounds and toasted pecans. It all caramelizes together into a fluffy yet chewy pull-apart bread punctuated with the crunch of nuts. If you prefer a rustic look, you don't have to roll the pieces of dough into balls. Just cut them into even pieces and coat with the cinnamon sugar. This recipe is at its soft and gooey best the day it's made, but it can be kept at room temperature overnight and reheated in a 350-degree oven for 10 minutes.

Provided by Genevieve Ko

Categories     breakfast, brunch, snack, breads, pastries, dessert, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 9

3 1/2 cups/450 grams all-purpose flour
1 tablespoon instant yeast
2 1/2 teaspoons fine salt
4 large eggs, at room temperature
1/2 cup/120 milliliters plus 2 tablespoons maple syrup
1 1/4 cups/285 grams unsalted butter (2 1/2 sticks), cut up and softened, plus more for the bowl and pan
1/4 cup/50 grams sugar
1 teaspoon ground cinnamon
1 cup/100 grams pecan halves, toasted

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, mix flour, yeast and 1 1/2 teaspoons salt on low speed to blend. Add eggs, 2 tablespoons syrup and 3 tablespoons warm water, and beat on low speed until the mixture comes together. Switch to the dough hook and beat on low speed. While beating, add 3/4 cup/1 1/2 sticks softened butter, a few pieces at a time, until fully incorporated. Continue beating, scraping bowl and hook occasionally, until dough is smooth and elastic, about 10 minutes. (If the dough doesn't come together easily after a few minutes and remains shaggy, dry, or tough, add warm water, 1 tablespoon at a time, until the dough forms a smooth, soft ball.)
  • Lightly butter a large bowl. Turn dough into bowl, cover with a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Gently press the dough down. If it feels very soft or greasy, cover tightly with plastic wrap and refrigerate until slightly firmer, about 15 minutes and up to 1 day.
  • When ready to assemble, melt remaining 8 tablespoons butter in a large saucepan over medium heat. Cook, stirring with a wooden spoon, until dairy solids turn golden brown and butter smells nutty. While stirring, add remaining 1/2 cup maple syrup and 1 teaspoon salt in a steady stream. Bring to a boil, stirring, then remove from the heat.
  • Mix sugar and cinnamon in a medium bowl. Butter a 10-inch Bundt or tube pan. Turn dough out onto a clean work surface and roll into a 2-inch thick rope. Cut into 8 even pieces, then cut each of those pieces into 8 pieces for 64 pieces total.
  • Gently roll a piece into a ball and drop in cinnamon sugar. Repeat until you have a single layer of balls at the bottom of the bowl. Shake the bowl to evenly coat the balls with the cinnamon sugar. Put the sugared balls in the pan and repeat until you have a single layer in the pan. Scatter some pecans all around. Repeat until all the balls and pecans are in the pan. Drizzle the brown butter syrup all along the sides of the pan and over the top of the balls. Cover with a clean kitchen towel and let rise until puffed and an inch away from the top of the pan, 30 to 45 minutes.
  • Heat oven to 350 degrees. Uncover pan and bake until golden brown on top, 35 to 40 minutes. Put pan on a wire rack and let stand for 5 minutes. Center a large plate over the pan, grip the plate and pan together, and quickly and carefully flip both together. Carefully lift off the pan. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 27 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 251 milligrams, Sugar 15 grams, TransFat 1 gram

TRADITIONAL APPALACHIAN SPOON BREAD



Traditional Appalachian Spoon Bread image

Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!

Provided by GagesMom2

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 ¾ cups milk
1 cup white cornmeal
2 tablespoons butter, softened
1 teaspoon salt
4 large eggs, separated
1 tablespoon white sugar
½ teaspoon cream of tartar
⅛ teaspoon cream of tartar
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
  • Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
  • Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
  • Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
  • Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 220 calories, Carbohydrate 23.4 g, Cholesterol 143.1 mg, Fat 10.1 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5 g, Sodium 514.6 mg, Sugar 7.7 g

MAPLE CORNBREAD



Maple Cornbread image

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE BUBBLE BREAD



Maple Bubble Bread image

This is my family's favorite breakfast bread. With a scrumptious topping of maple syrup and brown sugar, it's the perfect start to a special day.-Hannah Cobb, Owings Mills, Maryland

Provided by Taste of Home

Time 1h15m

Yield 20 servings.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 teaspoon salt
5 cups all-purpose flour
TOPPING:
2/3 cup maple syrup
2 tablespoons butter
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside., Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture., Place 8 rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 258 calories, Fat 7g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 117mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE MILK BREAD



Maple Milk Bread image

Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread - a type of soft, bouncy white bread made with, yes, milk - is an homage to the Korean American community along the city's Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong - a cooked paste of flour and milk - that helps keep the bread from drying out. Maple syrup and a sturdier crumb distinguish this loaf from milk breads found at Asian bakeries. This one, which appears in "Korean American: Food That Tastes Like Home," by Eric Kim (Clarkson Potter, 2022), has a deeply savory, pancake-sweet flavor and tastes fabulous plain, fresh out of the oven, or toasted, buttered and adorned with jam; honey and flaky sea salt are equally welcome as toppings.

Provided by Eric Kim

Categories     breads, dessert

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

1/2 cup/72 grams bread flour
1 cup/237 milliliters whole milk
1/2 cup/118 milliliters heavy cream
4 cups/576 grams bread flour, plus more as needed
1 cup/336 grams maple syrup
1 large egg
1 1/2 teaspoons coarse kosher salt or 2 3/4 teaspoons kosher salt (Diamond Crystal)
4 1/2 teaspoons/14 grams active dry yeast (2 envelopes)
Nonstick cooking spray

Steps:

  • Make the tangzhong: In a medium pot, whisk together the bread flour and milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture not unlike mashed potatoes or grits, 2 to 3 minutes. You may see lumps at first, but as you continue to whisk and the flour cooks, your mixture will smooth out.
  • Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour. Cover the pot with a lid and let sit in a warm place to proof and hydrate until doubled in size, 1 to 2 hours.
  • To knead by hand, keep ½ cup/72 grams bread flour next to you. Dust a clean work surface with some of the flour and turn the dough out onto the surface. Dust some more flour on top of the dough and on your hands, and knead the dough into a ball using both hands. As you start to feel the dough get sticky, add more of the flour. The goal here is to not use more than that ½ cup of flour to knead the dough and, at the same time, to develop enough gluten in it so that it's no longer sticky, 5 to 7 minutes. Alternatively, knead with a stand mixer: Transfer the dough from the pot to the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low speed for 15 minutes; it will become pretty sticky and cling to the bowl. Turn the dough out onto a floured surface. Dust some more flour on top of the dough and on your hands, and form the dough into a ball using both hands, adding more flour as needed.
  • Grease a 9-by-5-inch loaf pan with cooking spray. Cut the dough in half with a knife, then flatten each piece using your hands, pulling the corners of each piece up and over the center, all around, so that you're creating two tight balls. Twist the pulled-up edges to seal and turn the balls over so their smooth sides are facing up. Nestle the two balls side by side in the pan and let sit, covered with a clean kitchen towel, in a warm place in your kitchen until the dough balls have risen an inch above the rim of the pan, 1 1/2 to 2 1/2 hours.
  • Meanwhile, heat the oven to 350 degrees. Bake the bread until the crust is dark brown and an instant-read thermometer inserted in the center reads 185 to 190 degrees, 40 to 45 minutes.
  • Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There's nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.

Tips:

  • Use a heavy-bottomed saucepan. This will help to prevent the bread from burning.
  • Stir the bread constantly. This will help to prevent it from sticking to the bottom of the saucepan.
  • Do not overcook the bread. The bread should be cooked until it is just set, but still slightly gooey in the center.
  • Serve the bread immediately. Spoon bread is best served warm, with butter and maple syrup.
  • Experiment with different flavors. You can add spices, herbs, or even fruit to the bread batter to create different variations.

Conclusion:

Spoon bread is a quick, easy, and delicious bread that is perfect for any occasion. It can be served as a side dish, a main course, or even a dessert. With its simple ingredients and endless variations, spoon bread is a versatile dish that everyone will enjoy.

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