Most Excellent Corn Spoon Bread
Delight your taste buds with this Most Excellent Corn Spoon Bread, a comfort food classic that blends creamy, cheesy, and slightly sweet flavors into one irresistible dish. This Southern-inspired recipe features a perfect harmony of textures, with rich cream-style corn, tender corn kernels, and a touch of sharp cheddar cheese all baked into a fluffy, golden casserole. Made with pantry staples like cornmeal, eggs, and sour cream, it's easy to prepare and comes together in just an hour, including prep time. Whether you're serving it as a hearty side for barbecues or holiday dinners or enjoying it as a stand-alone treat, this spoon bread is the ultimate crowd-pleaser. Bonus points for a sprinkle of fresh chives, which adds a pop of color and flavor! Perfect for keywords like "Southern spoon bread recipe," "easy corn casserole," and "cheesy side dishes," this recipe is guaranteed to earn a permanent spot in your kitchen repertoire.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup yellow cornmeal
- 2 cups whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 4 large eggs
- 15 ounces canned cream-style corn
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish or casserole with butter or non-stick cooking spray.
In a medium saucepan over medium heat, melt the unsalted butter. Gradually whisk in the cornmeal until smooth.
Slowly add the milk to the saucepan, whisking constantly to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens slightly, about 3–4 minutes.
Remove the saucepan from the heat and stir in the sugar, salt, and baking powder. Let the mixture cool slightly, about 5 minutes.
In a separate bowl, beat the eggs until frothy. Gradually stir the beaten eggs into the cooled cornmeal mixture.
Fold in the cream-style corn, corn kernels, sour cream, and shredded cheddar cheese until well combined.
Pour the mixture into the prepared baking dish. Smooth the top with a spatula, and sprinkle with chopped fresh chives, if desired.
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.
Allow the spoon bread to cool for 5–10 minutes before serving warm. Enjoy!
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1163 mg | 388% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 302.0 g | 110% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 97.8 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1859 mg | 143% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2334 mg | 50% | |
*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.
