Corn and Tomato Spoonbread Recipe

Name: Corn and Tomato Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter, for the ramekins; 1/2 cup cornmeal, plus more for the ramekins; 2 cups whole milk; 1 cup corn kernels (from 2 ears corn); Kosher salt; 4 large eggs; 3/4 cup freshly grated parmesan cheese; 2 tablespoons minced fresh chives; 2 medium tomatoes; 2 tablespoons extra-virgin olive oil; Freshly ground pepper; Pickled vegetables, such as carrots, green beans and okra, for serving

Servings: persons

Unsalted butter, for the ramekins
1/2 cup cornmeal, plus more for the ramekins
2 cups whole milk
1 cup corn kernels (from 2 ears corn)
Kosher salt
4 large eggs
3/4 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives
2 medium tomatoes
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Pickled vegetables, such as carrots, green beans and okra, for serving

1
Preheat the oven to 375 degrees F. Generously butter four 6-ounce ramekins and dust with cornmeal; tap out the excess.
2
Whisk the milk, corn, cornmeal and a pinch of salt in a large microwave-safe bowl and microwave 5 minutes.
3
Stir and continue to microwave until thick, about 2 more minutes.
4
Meanwhile, beat the eggs in a bowl with a mixer until thick and airy, about 5 minutes.
5
Whisk 1/2 cup cheese and 1 tablespoon chives into the hot cornmeal mixture until thick.
6
Whisk half of the cornmeal mixture into the eggs, then whisk in the remaining cornmeal mixture until smooth.
7
Divide the batter among the prepared ramekins and sprinkle with the remaining 1/4 cup cheese.
8
Transfer the ramekins to a baking sheet and bake until puffed and set, 20 to 25 minutes.
9
Meanwhile, chop the tomatoes and toss with the olive oil, the remaining 1 tablespoon chives, and salt and pepper.
10
Top the spoonbread with the tomato mixture.
11
Serve with pickled vegetables.
12
Per serving: Calories 441; Fat 25 g (Saturated 10 g); Cholesterol 259 mg; Sodium 449 mg; Carbohydrate 33 g; Fiber 3 g; Protein 19 g
13
Photograph by Antonis Achilleos

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Unsalted butter, for the ramekins, 1/2 cup cornmeal, plus more for the ramekins, 2 cups whole milk, 1 cup corn kernels (from 2 ears corn), and more.

Yes, Corn and Tomato Spoonbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn and Tomato Spoonbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions