Fresh Corn Spoon Bread Recipe -
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Fresh Corn Spoon Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    30 mins

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.
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  • Cook's Note:
  • You may use frozen corn, thawed, instead of fresh corn.

Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2004

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

Most Helpful Critical Review
Oct 09, 2003

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

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.

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

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.

Jan 08, 2006

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

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...

Jan 01, 2006



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  • 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.

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