From above, a small black skillet holds deeply golden bread with a rustic cracked surface, bronzed edges, scattered fennel fronds, thin fennel slivers, flaky salt, and a glossy pat of melting honey butter in the center.

Roasted Fennel Skillet Spoon Bread

Name: Roasted Fennel Skillet Spoon Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Southern American
Ingredients: 1 small fennel bulb cored and cut into thin wedges; fronds reserved; 1/2 cup yellow cornmeal; 1/4 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1 scallion thinly sliced; 1/3 cup sharp white cheddar finely grated; 3/4 cup buttermilk room temperature; 1 large egg room temperature; 3 tbsp unsalted butter melted; 1 tsp unsalted butter for the skillet; 1 tsp sorghum syrup; 1 tsp honey optional for serving; 1 pinch flaky salt for finishing; 1/4 tsp black pepper freshly ground; 1 tbsp olive oil; 3/4 tsp kosher salt

Golden Southern skillet bread with sweet roasted fennel.

Category Brunch

Prep 15 minutes

Cook 35 minutes

Style Southern American

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · March 24, 2026

A little about this dish

This bread leans Southern without falling into the usual lane: a tender, skillet-baked cornmeal spoon bread hybrid perfumed with roasted fennel, scallions, and a touch of sorghum. Fennel brings a soft anise sweetness that turns mellow and almost buttery in the oven, while cultured buttermilk keeps the crumb plush and the top beautifully bronzed. It feels seasonal for early spring, looks dramatic in the pan, and tastes especially good with a swipe of whipped honey butter or a few fennel fronds on top.

Ingredients (for 2)

Fennel bulb — 1 small — cored and cut into thin wedges; fronds reserved
Yellow cornmeal — 1/2 cup
All-purpose flour — 1/4 cup
Baking powder — 1 tsp
Baking soda — 1/4 tsp
Scallion — 1 — thinly sliced
Sharp white cheddar — 1/3 cup — finely grated
Buttermilk — 3/4 cup — room temperature
Large egg — 1 — room temperature
Unsalted butter — 3 tbsp — melted
Unsalted butter — 1 tsp — for the skillet
Sorghum syrup — 1 tsp
Honey — 1 tsp — optional for serving
Flaky salt — 1 pinch — for finishing
Black pepper — 1/4 tsp — freshly ground
Olive oil — 1 tbsp
Kosher salt — 3/4 tsp

Preparation

Step 1 — 🔥🍳⏲️

Preheat the oven to 425°F and place a 6- to 8-inch cast-iron skillet inside to heat.
Step 2 — 🌿🫒🔥

Toss the fennel wedges with olive oil, 1/4 tsp kosher salt, and black pepper. Roast for 12 to 15 minutes until tender and lightly browned, then roughly chop half and save the nicest wedges for topping. Reserve the fennel fronds.
Step 3 — 🥣🌽🥄

In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and the remaining 1/2 tsp kosher salt.
Step 4 — 🥛🥚🧈

In another bowl, whisk the buttermilk, egg, 3 tbsp melted butter, and sorghum syrup until smooth.
Step 5 — 🧀🌿🥣

Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the chopped fennel, scallion, and cheddar, then let the batter rest for 5 minutes.
Step 6 — 🍳🧈⚠️

Carefully remove the hot skillet from the oven and add the remaining 1 tsp butter, swirling to coat the pan.
Step 7 — 🥄🌿🍳

Spread the batter into the skillet and arrange the reserved roasted fennel wedges on top.
Step 8 — 🔥🌽✨

Bake for 18 to 22 minutes until puffed, golden, and set in the center.
Step 9 — 🌿🧂🍯

Let rest for 5 minutes, then top with fennel fronds, a pinch of flaky salt, and a drizzle of honey if using.
Step 10 — 🍽️❤️😋

Serve warm straight from the skillet.

A final fox tip

Spoon bread is a beloved Southern cousin to cornbread, softer and more custardy, and this version borrows that spirit while staying sliceable enough for a small brunch table. For extra color, add a few paper-thin fennel shavings after baking; for gentle heat, fold in a pinch of Aleppo pepper. Kids can whisk the batter and decorate the top with the roasted fennel pattern.