Fresh Corn Spoon Bread

Cooking Recipes Catalogue

This custard-like corn bread is made from yellow corn meal, butter, milk, eggs and whole kernel corn. Serve in place of stuffing with a Thanksgiving meal.

INGREDIENTS (for 8 servings):


  • Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2 inch glass baking dish. Separate the eggs.
  • 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 1 at a time, stirring after each one.
  • Beat the egg whites until stiff peaks form. Fold the egg whites into the warm cornmeal mixture in two additions. Spread the batter evenly in the prepared pan.
  • Bake at 375 degrees F (190 degrees C) until light, puffed and golden brown, about 30 minutes. Serve immediately.