Fresh Corn Spoonbread

Fresh Corn Spoonbread Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck


Makes 12 servings
Total time: 1 Hour, 5 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 5 Minutes


1 cup self-rising white cornmeal mix
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 cups fresh corn kernels (about 8 ears)
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh thyme
3 large eggs, lightly beaten
Garnish: fresh thyme sprigs


1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) buttered ramekins.

2. Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately.

Beth Trueblood, Lanesville, Indiana,

Southern Living

November 2012
My Notes

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

Add Note