Fresh Corn Spoon Bread Recipe - Allrecipes.com
  • READY IN hrs

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

Directions

  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.
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.

 
Most Helpful Critical Review
Oct 09, 2003

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

 

13 Ratings

Nov 12, 2004

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

 
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

Good

 

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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.

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