Fresh Corn Spoon Bread

11 Reviews

Prep: 45 min
Cook: 30 min
Ready In: 1 hr 15 min

“This a great custard-like corn bread that can take the place of a stuffing.” - by Christine L.

Ingredients

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

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.

Nutrition

Amount Per Serving (8 total)

Calories
226 cal
11%

Fat
10.9 g
17%

Carbs
24.7 g
8%

Based on a 2,000 calorie diet

Share It

Reviews (11)

Rate This Recipe

BIXERHEAD

Oct. 9, 2003

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

Erin&Mike

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...." See more"