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READY IN 1¼ hrs

Fresh Corn Spoon Bread

Read Reviews (11)

"This a great custard-like corn bread that can take the place of a stuffing." — Christine L.

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

4 cups milk
1 1/4 cups cornmeal
1 1/2 teaspoons salt
1 cup sweet corn

1/3 cup chopped green onions
1/4 cup unsalted butter, cubed
3 eggs, separated

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Directions

Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.

Kitchen-Friendly View

PREP 45 mins
COOK 30 mins
READY IN 1 hr 15 mins

Footnotes

Cook's Note:
You may use frozen corn, thawed, instead of fresh corn.

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Reviews More Reviews

Most Helpful Positive Review

Dec 19, 2005

Very big hit at the holiday party. I added 1/4 cup of sugar to this. This was exactly what we were looking for, will make again as a side.

—Erin&Mike

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Most Helpful Critical Review

Oct 09, 2003

I had high hopes for this recipe, but it was fairly tastless. Jiffy mix has better flavor.

—BIXERHEAD

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13 Ratings

Nov 12, 2004

Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread.

—USERMIKE

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Aug 26, 2005

with the exception of my moms, this is one of the best i've had. I did add sugar because we like it sweet but overall its great and fairly easy to make

—ali1031

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Apr 11, 2006

This is sitting in our kitchen, 1/2 served but not really consumed... we really didn't enjoy this. Too time consuming (stove watching & stirring) to really accomplish much else except maybe, MAYBE stir browning beef, but really, no one enjoyed it as I hoped. I think I'll try the Chi Chi's corn cake recipe, that's more like what I was hoping from this. More like a corn meal mush quiche.

—MrsWifey/Mommy

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Jan 08, 2006

this was excellent, for a family that doesn't like corn bread they loved it.

—candace

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Dec 09, 2002

I used 2 cups milk, one cup half and half and one cup vanilla soy milk. This recipe is very good. It's a nice variation to cornbread or a casserole. It has a mild flavor, but is delicious. It is creamy and bakes up light and fluffy. My wife and 3 yr. old loved it. I will make this again, maybe with some sharp cheddar and sour cream...

—JESSE D BODY

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Jan 01, 2006

Good

—tommy

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Nutrition

Calories
226 kcal
11%

Carbohydrates
24.7 g
8%

Cholesterol
104 mg
35%

Fat
10.9 g
17%

Fiber
1.9 g
8%

Protein
8.6 g
17%

Sodium
582 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh Corn Spoon Bread

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 226
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 5.9g 29 %
Cholesterol 104mg 35 %
Sodium 582mg 23 %
Potassium 304mg 9 %
Total Carbohydrates 24.7g 8 %
Dietary Fiber 1.9g 8 %
Protein 8.6g 17 %
Sugars 6.7g
Vitamin A 12 %
Vitamin C 2 %
Calcium 20 %
Iron 13 %
Thiamin 14 %
Niacin 19 %
Vitamin B6 9 %
Magnesium 16 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.