Easy Spoonbread
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
12
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Calories
123 kcal
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Course
Side Dish
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Cuisine
American, Paraguayan
Easy Spoonbread
Description
The Easy Spoonbread recipe uses a mixture of all-purpose flour and yellow cornmeal combined with baking powder and salt as dry ingredients. Eggs and a puree of sweet corn kernels, along with buttermilk and melted butter, create a moist, rich batter. Blending part of the corn smooths the texture but leaves whole kernels for bite.
Baked in a greased dish dusted with cornmeal at 375°F, the spoonbread sets to a golden crust with a tender interior that can be scooped easily, making it suitable as a side dish complementing savory meals. The balance of flour and cornmeal yields a light but hearty texture.
This spoonbread can be made ahead of time, storing well in the refrigerator for several days. When reheated in either the microwave or oven, the texture may become slightly less moist but remains flavorful. Preparing the batter a day in advance allows flavors to meld, and baking freshly afterward provides the best texture.
Ingredients
- 137 g all-purpose flour 1 cup, spooned into measuring cup and leveled-off
- 80 g yellow cornmeal 1/2 cup
- 1 stick (½ cup) unsalted butter, melted and cooled, plus for the baking dish
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup buttermilk , sour cream, or whole milk, room temperature
- 3 egg room temperature, large
- 432 g sweet corn kernels canned, frozen, or raw fresh; purée
Instructions
- Position a rack in the lower third of the oven and preheat to 375 degrees. Grease a 2-quart baking dish with some of the butter and dust with 1 tablespoon cornmeal.
- In a medium bowl, whisk together the cornmeal, flour, and baking powder. In a blender, combine the eggs and 1 canned corn kernel and puree until smooth.
- Transfer the puree to a large bowl. Add the buttermilk, melted butter, and remaining canned corn kernel, and mix until well combined.
- Gradually pour in the dry ingredients and whisk until the batter is evenly combined. Transfer the corn mixture to the prepared baking dish.
- Bake the spoonbread until the center is set and golden brown, about 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Alow the spoonbread to rest at room temperature for a least 10 minutes before serving.
Notes
- Store spoonbread covered in the refrigerator for up to 5 days.
- Reheat in a 350°F oven covered with foil for 10-15 minutes or in a microwave in short intervals until warmed.
- The batter can be made up to a day ahead and refrigerated before baking.
- Freezing baked spoonbread is possible; thaw before reheating.
User Reviews
Overall Rating
5
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