Sweet Corn Spoonbread

Prep Time
Cook Time
1h 18m
Ready In

"This fluffy, soufflé-style Sweet Corn Spoonbread is packed with sweet corn, and is reminiscent of childhood dinners at Grandma's! Time does not include 35 minutes of resting time. Yes, it's a little time-consuming, but the end result is well worth it!"

Original recipe yields 6 servings


  • Serving Size: 1 (328.5 g)
  • Calories 369.3
  • Total Fat - 16.2 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 136.9 mg
  • Sodium - 752.1 mg
  • Total Carbohydrate - 47.4 g
  • Dietary Fiber - 5.1 g
  • Sugars - 10.9 g
  • Protein - 13.4 g
  • Calcium - 159.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.3 mg

Step 1

Place oven rack in the middle position and heat oven to 400 degrees. Grease 1 1/2-quart soufflé dish or 8-inch-square baking dish.

Step 2

Whisk cornmeal and 3/4 cup milk in bowl until combined; set aside.

Step 3

Melt butter in Dutch oven over medium-high heat. Add the corn and cook until beginning to brown, about 3-5 minutes. Stir in remaining milk, sugar, salt, and cayenne and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.

Step 4

Transfer the warm corn mixture to a blender or food processor and puree until smooth. Return corn mixture to the pot and bring to a boil again. Reduce heat to low and add cornmeal mixture, whisking constantly, until thickened, 2 to 3 minutes.

Step 5

Scrape the mixture into a large bowl and cool to room temperature, about 20 minutes. Once mixture is cool, whisk in egg yolks until combined.

Step 6

With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. Increase speed to medium-high and beat until stiff peaks form, about 3 minutes. WHISK one-third of whites into corn mixture, then gently FOLD in remaining whites until combined. Scrape mixture into prepared dish and transfer to oven.

Step 7

Reduce oven temperature to 350 degrees and bake until spoonbread is golden brown and risen above rim of dish, about 45 minutes. Serve immediately.

For Individual Spoonbreads: To make individual spoonbreads, prepare recipe as directed and divide batter among 6 greased 7-ounce ramekins. Arrange ramekins on rimmed baking sheet and bake as directed, reducing cooking time to 30 to 35 minutes.

Tips & Variations

No special items needed.



I used frozen corn off the cob, that I froze for this winter. I didn't find this too time consuming. Make sure you get stiff peaks so it rises well. I made it as a side to our turkey dinner and it was well enjoyed. Had a great flavor and is very much worth making again.

review by:
(31 Dec 2018)