Fresh Corn Spoon Bread

11 Reviews Add a Pic
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Christine L.
Recipe by  Christine L.

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

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (11)

Rate This Recipe


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



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.



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

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Amount Per Serving (8 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 24.7 g
  • 8%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 582 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Cheese Corn Spoon Bread


next recipe:

Traditional Appalachian Spoon Bread