Sweet Corn Spoonbread Casserole
User Reviews
5
Sweet Corn Spoonbread Casserole
Description
This casserole starts with whisked eggs beaten until airy, combined with a hot cornmeal mixture cooked with sugar, salt, and buttermilk to create a smooth, thick base. Baking soda and butter enrich the batter, while sharp cheddar cheese folds in for added savory contrast. Fresh or frozen corn kernels add texture and sweetness throughout the dish.
Baked in a buttered pan at moderate heat, the casserole sets with a golden crust while staying moist and tender inside. The mix of dairy and cornmeal produces a creamy yet sliceable consistency that holds well.
The casserole pairs well with poultry, pork, or barbecue plates. Its sweet buttermilk and corn flavor works as a comfort side or brunch item. Use a thermometer to confirm doneness, aiming for a golden top and slightly wobbly center.
Ingredients
- 3 large egg
- 2 cups milk whole
- 2 cups cultured buttermilk
- 1 cup cornmeal
- 1/3 cup sugar
- 1 tsp salt
- 3 Tbsp butter
- 1/2 tsp baking soda
- 1 cheddar cheese sharp, shredded, heaping cup
- 4 cups corn kernels fresh raw (can use frozen as well, no need to thaw
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
- Use an oven thermometer to monitor accuracy; this casserole tolerates slight temperature deviations.
- Bake until the top is golden and the center is set but may still have a slight wobble for ideal texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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