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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.

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  • 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.

Cook's Note:

You may use frozen corn, thawed, instead of fresh corn.

Nutrition Facts

225.6 calories; 8.6 g protein; 24.7 g carbohydrates; 94.8 mg cholesterol; 581.5 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2004
Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread. Read More
(10)

Most helpful critical review

Rating: 1 stars
10/09/2003
I had high hopes for this recipe but it was fairly tastless. Jiffy mix has better flavor. Read More
(11)
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/12/2004
Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread. Read More
(10)
Rating: 1 stars
10/09/2003
I had high hopes for this recipe but it was fairly tastless. Jiffy mix has better flavor. Read More
(11)
Rating: 5 stars
11/12/2004
Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread. Read More
(10)
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Rating: 4 stars
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. Read More
(9)
Rating: 5 stars
08/26/2005
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 Read More
(7)
Rating: 3 stars
04/11/2006
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. Read More
(5)
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Rating: 4 stars
01/08/2006
this was excellent for a family that doesn't like corn bread they loved it. Read More
(4)
Rating: 4 stars
12/09/2002
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... Read More
(4)
Rating: 5 stars
01/01/2006
Good Read More
(2)
Rating: 5 stars
06/24/2010
This is a great basic recipe and lends itself well to experimentation. I used chives instead of onions and sour cream (diluted with the liquid from the canned corn) instead of milk. I also used half the butter and substituted rosemary flavored olive oil for the other half. It was amazing! Read More
(1)