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My review
Fresh Corn Spoon Bread
Christine L.
"This a great custard-like corn bread that can take the place of a stuffing."
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Ingredients
1 h 15 m servings 226Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You may use frozen corn, thawed, instead of fresh corn.
Nutrition Facts
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
11/12/2004
Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread.
Most helpful critical review
11/1/2001
I had high hopes for this recipe, but it was fairly tastless. Jiffy mix has better flavor.
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11/1/2001
I had high hopes for this recipe, but it was fairly tastless. Jiffy mix has better flavor.
11/12/2004
Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread.
12/19/2005
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.
8/26/2005
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
4/11/2006
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, MA...
1/8/2006
this was excellent, for a family that doesn't like corn bread they loved it.
12/8/2002
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. I...
9/17/2011
I made this to go with Rosemary Chicken Stew. This recipe produces a creamier, less grainey texture than most other recipes, which went well with the stew. I thought I had made a double recipe,...