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Corn Spoon Bread

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 10 min
  • 55 min
  • $
Gatheredtable
adapted from The Real Food Cookbook by Nina Planck

Ingredients

  • 1/4 cup unsalted butter, melted
  • 4 ears of corn
  • 4 eggs
  • 1 cup cream
  • 1/2 cup milk
  • 3 tablespoons whole cane sugar
  • 2 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt

Directions

Prep: 1. Set oven to 350. 2. Melt butter, then swirl in the pan to grease a 10" ovenproof skillet, pour off the remaining melted butter and set aside. 3. Cut corn off cobs. Make: 1. Blend 2 cups of corn in food processor or blender. 2. Mix pureed corn, the remaining melted butter, eggs, cream, milk and sugar in bowl. 3. In separate bowl, mix sugar, flour, baking powder and salt. 4. Combine all wet and dry ingredients with whole corn. 5. Pour batter into the greased skillet. Bake until top is brown and center is set, about 45 minutes. Cool for 10 minutes and serve.

Notes

A classic southern side dish that is a cross between pudding and bread, it's so soft that it can be served and eaten with a spoon. Leave out the sugar and add fresh minced herbs for something a bit more savory.

Goes great with these recipes

Easy Slow-Baked BBQ Beef Ribs
Shrimp & Sausage Jambalaya
Moroccan Chickpea Stew with Lentils (v)
Super Moist Oven Baked BBQ Chicken
White Bean Chicken Chili
Slow Cooker Barbecue Pulled Pork

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