ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Corn Spoonbread

Prep time 10 mins
Bake time 45 mins
Yield Makes 8 servings

Ingredients

  • 1 cup white cornmeal mix
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 cups fresh corn kernels (about 5 to 6 ears)
  • 2 cups plain yogurt
  • 3 large eggs, lightly beaten
  • 1/4 cup butter, melted

How to Make It

  1. Preheat oven to 350°. Stir together cornmeal mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon corn mixture into a lightly greased 2-qt. rectangular baking dish.

  2. Bake at 350° for 40 to 45 minutes or until golden brown and set.