This is a description of a type of bread that is very flexible and moist. It is typically made with cornmeal, rice, or hominy, and is often served as a replacement for mashed potatoes.
When preparing spoon bread, white stone ground meal is considered the optimal choice, although yellow or white regular cornmeal can also be used. Spoon bread has a texture more similar to pudding than traditional bread and is often served as a starchy side dish in place of potatoes.