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Corn Spoon Bread

Corn Spoon Bread


  • 3 cups milk, divided
  • 2 cups frozen corn
  • 3/4 cup cornmeal
  • 2 tablespoons butter, plus more for the dish
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten


  1. Preheat oven to 350 degrees. In a large saucepan over medium heat, bring 1 1/2 cups milk to a boil with corn.
  2. In a small bowl, whisk together remaining 1 1/2 cups milk with cornmeal. Whisking constantly, slowly add cornmeal mixture to boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes.
  3. Remove from heat. Stir in butter, thyme, salt, pepper, and eggs, stirring briskly as eggs are added so they don't begin to scramble. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.


  • Recipe provided by Relish!

Nutrition Information

Per serving: 240 kcal cal., 10 g fat (5 g sat. fat), 29 g carb., 3 g fiber, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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