0 from 51 votes
Sweet Corn Spoonbread Casserole
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!
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
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.)
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.
Cup of Yum
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
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
% 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.