Spoon Bread With Cream-Style Corn

  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
321 Calories
14g Fat
38g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 321
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 33%
Cholesterol 198mg 66%
Sodium 333mg 14%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 9%
Protein 13g
Calcium 193mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a basic, popular spoonbread made with the addition of cream-style corn and a generous amount of eggs. This is an excellent side dish/bread for a holiday meal or family dinner. The spoon bread goes well with a ham meal, beans, or greens.


  • 3 1/2 cups milk
  • 1 cup yellow cornmeal
  • 2 teaspoon salt
  • 1 can (about 1 pound or 2 cups) cream-style corn
  • 2 tablespoons butter
  • 5 eggs, well beaten

Steps to Make It

Heat 3 cups milk over hot water in top of double boiler. Mix cornmeal with remaining milk and salt; add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes.

Add corn to the cornmeal mixture and cook for 3 minutes longer. Add butter and stir until butter has melted. Fold in beaten eggs. Transfer mixture to a greased 2-quart casserole. Bake at 375° for 1 hour, or until firm but light (It will sink when removed from oven). Serve immediately with butter. Serves 6.

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