Corn Spoon Bread from Scratch
Indulge in the ultimate comfort food with this homemade Corn Spoon Bread from Scratch. Perfectly blending creamy, golden layers of sweet corn, rich sour cream, and velvety cheddar cheese (optional), this dish is a delightful cross between cornbread and soufflé. Made with wholesome ingredients like yellow cornmeal, whole milk, and farm-fresh eggs, this easy-to-make side dish offers a soft, savory texture that's loaded with sweet corn kernels for a burst of flavor in every bite. Whether you’re hosting a holiday feast, serving a casual weeknight dinner, or looking to elevate your BBQ sides, this spoon bread bakes to golden perfection in just under an hour. Serve it warm straight from the dish, and watch it become the highlight of any meal!
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Recipe Information
Ingredients
- 0.75 cup Yellow cornmeal
- 2 cups Whole milk
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1.5 teaspoons Baking powder
- 1.5 cups Sweet corn kernels (fresh, canned, or frozen)
- 3 large Eggs
- 0.5 cup Sour cream
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish or an 8x8-inch square dish with butter or nonstick spray.
In a medium saucepan, combine the yellow cornmeal, whole milk, unsalted butter, granulated sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, about 5-7 minutes. Remove from heat and allow to cool slightly.
While the mixture cools, whisk together the eggs and sour cream in a large mixing bowl until smooth. Gradually stir in the cooled cornmeal mixture until fully incorporated.
Add the baking powder, sweet corn kernels, and shredded cheddar cheese (if using) to the batter. Gently fold the ingredients in until evenly distributed.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the spoon bread is golden on top and set in the center. A toothpick inserted into the middle should come out clean.
Remove from the oven and let the dish rest for 5 minutes before serving. Spoon portions directly from the baking dish and enjoy!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 76.1 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 1251 mg | 96% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
