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Sweet Corn Spoonbread

Sweet Corn Spoonbread

Oxmoor House JANUARY 2005

  • Yield: 8 servings (serving size: about 2/3 cup)
  • Cook time: 45 Minutes
  • Prep time: 7 Minutes


  • 2 1/2 cups fat-free milk
  • 1 cup yellow cornmeal
  • 3/4 teaspoon salt
  • 3/4 cup low-fat buttermilk (1%)
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 cup frozen whole-kernel corn, thawed
  • Butter-flavored cooking spray


Preheat oven to 400°.

Bring milk to a simmer in a medium saucepan over medium heat, stirring frequently with a whisk. Gradually whisk in cornmeal and salt. Simmer 3 minutes or until mixture thickens, stirring frequently with a whisk. Remove from heat. Combine buttermilk and next 3 ingredients; add to cornmeal mixture, stirring until well blended. Stir in corn.

Coat a 2-quart baking dish with cooking spray. Pour batter into dish.

Bake at 400° for 40 minutes or until puffed and golden, and a wooden pick inserted in center comes out clean. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 167
  • Fat: 2.1g
  • Saturated fat: 0.7g
  • Protein: 8.0g
  • Carbohydrate: 29.6g
  • Cholesterol: 56mg
  • Iron: 1.1mg
  • Sodium: 317mg
  • Calories from fat: 11%
  • Fiber: 1.8g
  • Calcium: 133mg

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Sweet Corn Spoonbread Recipe