Spoon Bread With Cream-Style Corn

  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: 6 Servings
Ratings

This is a basic, popular spoonbread made with the addition of cream-style corn and a generous amount of eggs. This is an excellent side dish/bread for a holiday meal or family dinner. The spoon bread goes well with a ham meal, beans, or greens.

What You'll Need

  • 3 1/2 cups milk
  • 1 cup yellow cornmeal
  • 2 teaspoon salt
  • 1 can (about 1 pound or 2 cups) cream-style corn
  • 2 tablespoons butter
  • 5 eggs, well beaten

How to Make It

Heat 3 cups milk over hot water in top of double boiler. Mix cornmeal with remaining milk and salt; add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes.

Add corn to the cornmeal mixture and cook for 3 minutes longer. Add butter and stir until butter has melted. Fold in beaten eggs. Transfer mixture to a greased 2-quart casserole. Bake at 375° for 1 hour, or until firm but light (It will sink when removed from oven).

Serve immediately with butter. Serves 6.

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