Corn Spoon Bread

Photo by Sang An
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 165 calories
    • Calories 44 calories from fat
    • Fat 8 g
    • Sat Fat 4 g
    • Cholesterol 70 mg
    • Sodium 514 mg
    • Protein 6 g
    • Carbohydrate 20 g
    • Sugar 6 g
    • Fiber 2 g


  1. Check 3cups whole milk
  2. Check 2cups fresh corn kernels or one 10-ounce package frozen corn, thawed
  3. Check 3/4cup finely ground cornmeal
  4. Check 2tablespoons unsalted butter, plus more for the dish
  5. Check 1tablespoon fresh thyme leaves
  6. Check 1 1/2teaspoons kosher salt
  7. Check 1/4teaspoon black pepper
  8. Check 2 large eggs, lightly beaten


  1. Heat oven to 350° F.
  2. In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
  3. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.
  4. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.