With plenty of buttered corn flavor, this Corn Spoon Bread is a classic comfort food that will keep you coming back for more.
Corn Spoon Bread
Corn is one of the most common vegetables in my cooking. I love how versatile it is. Savory or spicy, creamy or in a bread, it just works. But, that said, the flavor of this dish is really something.
The sweet corn really lifts the rich buttery notes and makes them sing. Pair that with a texture that is both creamy and fluffy, and you have got to try this corn spoon bread recipe, and soon!
What is Spoonbread?
If you find yourself asking, “What is spoonbread?”, then you’re in the right place. I’m new to this dish, but I’ve eaten corn pudding and cornbread my whole life. This version is kind of like a cross between the two.
It’s soft and slightly custardy, and you won’t believe how moist it is. Because of that, it’s served with a spoon, which gives it the name “spoon bread”. Yes, it’s that simple.
Now, my spoonbread recipe is fairly straightforward. Because of this, it pairs beautifully with many hearty meals. I love serving it alongside a spicy chili, whether it’s white chicken chili or a more traditional chili with ground beef.
There are endless variations to this recipe for spoonbread, though. Some people like to add shredded cheese, chopped jalapenos, or even a blend of fresh herbs.
Spoon Bread Recipe
You’ll need the following ingredients to make this recipe:
- flour and yellow cornmeal
- sugar, baking powder, and salt
- sour cream and butter
- cream-style corn
- fresh or frozen corn
Start by preheating the oven to 350°F. While it heats, grease a 2 quart or 9-inch baking dish with butter. Then, whisk together the cornmeal, flour, sugar, baking powder, and salt in a small mixing bowl.
In a large mixing bowl, whisk the eggs and sour cream together. Next, add the melted butter and whisk again. Then, stir in the cream-style corn and the fresh or frozen corn.
Add the dry ingredients to the wet ingredients and stir until well combined. Then, bake for 36-40 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm.
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Corn Spoon Bread
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 eggs
- ⅔ cup sour cream
- ½ cup butter melted
- 14 ounce canned cream-style corn
- 1 cup fresh or frozen corn
- Preheat the oven to 350°F. Grease a 2 quart or 9-inch baking dish with butter. Combine the cornmeal, flour, sugar, baking powder, and salt in a small mixing bowl and whisk to combine.
- In a large mixing bowl, Whisk together the eggs and sour cream. Add the melted butter and whisk again. Stir in the cream-style corn and the fresh or frozen corn.
- Add the dry ingredients to the wet ingredients and stir until well combined. Bake for 36-40 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm.