Sweet Corn Spoonbread Casserole

Name: Sweet Corn Spoonbread Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 3 large eggs; 2 cups whole milk; 2 cups cultured buttermilk; 1 cup cornmeal; 1/3 cup sugar; 1 tsp salt; 3 Tbsp butter; 1/2 tsp baking soda; 1 heaping cup shredded sharp cheddar cheese; 4 cups fresh raw corn kernels (you can use frozen as well, no need to thaw.)

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
10 servings
Calories
246 kcal
Course
Side Dish
Cuisine
American

Sweet Corn Spoonbread Casserole

Julie Valencia

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Sweet Corn Spoonbread Casserole with (or without!) roasted chiles is one of the best side dishes you'll ever taste, it goes with everything from pulled pork and meatloaf all the way up to the Thanksgiving turkey!

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Ingredients

Servings

3 large eggs
2 cups whole milk
2 cups cultured buttermilk
1 cup cornmeal
1/3 cup sugar
1 tsp salt
3 Tbsp butter
1/2 tsp baking soda
1 heaping cup shredded sharp cheddar cheese
4 cups fresh raw corn kernels (you can use frozen as well, no need to thaw.)

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Instructions

Preheat oven to 350F. Butter a 2 1/2 qt casserole (use an oblong pan, not a deep casserole.) You can also use a 9x13, but the cooking time will be shorter.
Beat the eggs in a stand mixer or with electric beaters until very light and fluffy, at least 3 minutes.
Whisk together the corn meal, sugar, and salt in a small bowl. Heat the milk and buttermilk in a large heavy bottomed saucepan until bubbling around the edges. Sprinkle in the cornmeal mixture slowly, while whisking constantly. Bring to a boil, whisking constantly, and then turn down the heat, still whisking or stirring, for about 5 minutes, until thickened.
Remove from the heat and sprinkle in the baking soda, and stir in the butter until it melts. Fold in the cheese
Whisk or stir a little of the hot cornmeal mixture to the beaten eggs to temper them, then gradually add the rest, stirring gently to combine well but not deflate all that air you've beaten into the eggs. Fold in the corn.
Turn the batter into your prepared casserole dish and spread out evenly.
Bake for 45-55 minutes until puffed and beginning to turn golden on top. The exact baking time will depend on the size and depth of your casserole dish. Serve asap, while hot, but we found that single serving leftovers heated really well in the microwave.

Notes

Check your oven temperature with an oven thermometer to be sure, but a little under or over cooking will not hurt this casserole. Just make sure it's turning golden on top, and doesn't feel too soft or wobbly in the center. (A slight wobble is good.)

Nutrition Information

Show Details

Calories 246kcal (12%) Carbohydrates 36g (12%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 73mg (24%) Sodium 427mg (18%) Potassium 353mg (10%) Fiber 3g (12%) Sugar 14g (28%) Vitamin A 451IU (9%) Vitamin C 4mg (4%) Calcium 129mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 246 kcal

% Daily Value*

Calories	246kcal	12%
Carbohydrates	36g	12%
Protein	9g	18%
Fat	9g	14%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	73mg	24%
Sodium	427mg	18%
Potassium	353mg	8%
Fiber	3g	12%
Sugar	14g	28%
Vitamin A	451IU	9%
Vitamin C	4mg	4%
Calcium	129mg	13%
Iron	1mg	6%