Fresh Corn Spoon Bread – Country Living

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Servings: 6 Difficulty: Advanced
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A custardy, golden Southern favorite with tender corn kernels and a light, airy texture
Fresh Corn Spoon Bread - Country Living recipe image
Fresh Corn Spoon Bread - Country Living recipe image
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Fresh Corn Spoon Bread – Country Living

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 187.4

Description

This Fresh Corn Spoon Bread is a comforting Southern classic that bridges the gap between bread and souffl. Made with sweet, freshly scraped corn kernels, it offers a delicate balance of savory buttery richness and natural corn sweetness. The texture is incredibly tender and custardy on the inside, with a lightly golden, set exterior. It serves as a perfect side dish for roasted meats, chili, or as a hearty vegetarian addition to any dinner table. Simple to prepare with pantry staples and fresh corn, this dish brings a warm, homemade feel to your meal. Its best served hot, straight from the oven, while the interior remains soft and spoonable.

Ingredients

Directions

  1. Preheat oven to 325F (165C).
  2. Butter the bottom and sides of a 1 1/2-quart ovenproof souffl dish or deep casserole dish with 1 tablespoon of butter; dust lightly with bread crumbs.
  3. In a 2-quart saucepan, combine fresh corn kernels, cornmeal, salt, and pepper; stir in the hot milk.
  4. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  5. In a small skillet, melt the remaining 2 tablespoons of butter.
  6. Add the chopped green onion and saut until just softened, about 5 minutes.
  7. Stir the sauted onion and butter into the thickened cornmeal mixture.
  8. In a medium bowl, beat the egg yolks until light and fluffy.
  9. Stir 2 tablespoons of the hot cornmeal mixture into the egg yolks to temper them.
  10. Stir the tempered yolk mixture back into the remaining cornmeal mixture until well combined.
  11. In a clean medium bowl, combine egg whites and sugar; beat until stiff but not dry peaks form.
  12. Stir one large spoonful of the beaten egg whites into the cornmeal mixture to lighten it.
  13. Gently fold the remaining egg whites into the cornmeal mixture until fully incorporated.
  14. Pour the spoon bread mixture into the prepared dish.
  15. Place the dish inside a larger baking pan and add hot water to the larger pan to a depth of 1 inch (water bath).
  16. Bake for 45 to 60 minutes, or until a knife inserted in the center comes out clean and the top is golden.
  17. Serve spoon bread immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 187.4kcal
% Daily Value *
Total Fat 10.6g17%
Saturated Fat 6.0g30%
Cholesterol 24.2mg9%
Sodium 153.7mg7%
Total Carbohydrate 22.8g8%
Dietary Fiber 2.6g11%
Sugars 2.5g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make-Ahead Tip: The spoon bread mixture can be prepared up to the point of folding in the egg whites. Cover and refrigerate. Before baking, let it come to room temperature or gently warm it to lukewarm, then fold in the freshly beaten egg whites and bake as directed.

Corn Preparation: To scrape corn, cut kernels off the cob close to the base, then run a knife blade vertically down the cob to scrape out the sweet pulp and juice. This adds extra moisture and flavor.

Serving: Spoon bread is best served warm, directly from the oven, as it will settle slightly as it cools.

Keywords: corn, spoon bread, southern, side dish, baking, vegetarian, cornmeal, eggs, butter, comfort food, homemade, custard, oven, fresh, easy, family dinner, summer recipe, classic, golden, tender
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