Corn Spoon Bread

Corn Spoon Bread Recipe
Photo: Sang An

Recipe from

Real Simple

Nutritional Information

Calories 165
Caloriesfromfat 44 %
Fat 8 g
Satfat 4 g
Cholesterol 70 mg
Sodium 514 mg
Carbohydrate 20 g
Fiber 2 g
Sugars 6 g
Protein 6 g


3 cups whole milk
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 cup finely ground cornmeal
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten


Heat oven to 350° F.

In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

In Advance: Bake the spoon bread and let it cool. Set aside at room temperature for up to 4 hours. If desired, warm in a 250° F oven for 30 minutes.

Sara Quessenberry and Rori Trovato,

Real Simple

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note