Corn Spoon Bread

overhead view of cornbread in an iron skillet with one piece removed
Photo: Lynne Mitchell/Getty Images
Hands On Time:
15 mins
Total Time:
45 mins
6 to 8 serves -


  • 3 cups whole milk

  • 2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed

  • ¾ cup finely ground cornmeal

  • 2 tablespoons unsalted butter, plus more for the dish

  • 1 tablespoon fresh thyme leaves

  • 1 ½ teaspoons kosher salt

  • ¼ teaspoon black pepper

  • 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.

Nutrition Facts (per serving)

165 Calories
8g Fat
20g Carbs
6g Protein
Nutrition Facts
Calories 165
% Daily Value *
Total Fat 8g 10%
Cholesterol 70mg 23%
Sodium 514mg 22%
Total Carbohydrate 20g 7%
Total Sugars 6g
Protein 6g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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