Fresh Corn Spoon Bread Recipe

Name: Fresh Corn Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium yellow onion, finely diced; 1 stick unsalted butter (4 ounces or 1/2 cup); Salt; 2 cups whole milk (you can also use 2% if you prefer); 2 cups buttermilk; 1 3/4 cups finely ground white or yellow cornmeal; 1 tablespoon sugar; 1/4 teaspoon ground mace or freshly grated nutmeg; 1/4 teaspoon ground pink peppercorns; 2 to 3 teaspoons finely chopped fresh marjoram or thyme (or both) (optional); Butter or oil for greasing the dish; 5 large eggs, separated; 1 1/2 cups corn kernels, preferably raw; Freshly ground black pepper

Servings: persons

1/2 medium yellow onion, finely diced
1 stick unsalted butter (4 ounces or 1/2 cup)
Salt
2 cups whole milk (you can also use 2% if you prefer)
2 cups buttermilk
1 3/4 cups finely ground white or yellow cornmeal
1 tablespoon sugar
1/4 teaspoon ground mace or freshly grated nutmeg
1/4 teaspoon ground pink peppercorns
2 to 3 teaspoons finely chopped fresh marjoram or thyme (or both) (optional)
Butter or oil for greasing the dish
5 large eggs, separated
1 1/2 cups corn kernels, preferably raw
Freshly ground black pepper

1
["In a large, heavy saucepan or Dutch oven, cook the onion in about two tablespoons of butter and a good pinch of salt until soft and translucent.", "Add the milks and heat until scalded. Gradually add the cornmeal, stirring all the while, and bring to a boil, stirring constantly. Lower the heat a bit and cook for five minutes, continuing to stir.", "Cut the remaining butter into small pieces (reserving a tiny bit for greasing the baking dish) and stir it into the cornmeal and milk batter. Add the sugar and the spices. Stir to blend, and set aside to cool for at least 15 minutes.", "Heat oven to 375 degrees Fahrenheit. Position one rack right in the middle of the oven. Butter a medium-sized souffle dish (or a round casserole with fairly straight sides).", "Beat the egg yolks. (I do this in the measuring cup I used for the milks, to avoid having to wash another bowl.)", "Add the corn kernels and the beaten egg yolks to the cornmeal batter. Add freshly ground black pepper to taste -- five or six good turns of your grinder should be enough.", "Beat the egg whites with a pinch of salt until they form round (or ""soft,"" as some say) peaks. The salt helps to stabilize to whites while beaten. Take a big dollop of the beaten egg whites and stir them into the cornmeal batter. Gently fold in the remaining beaten egg whites.", "Turn into the prepared dish and cook in the middle of the oven for 30 to 40 minutes, depending on the size of your baking dish, until somewhat firm, and a toothpick inserted in the middle comes out clean.", "Enjoy!! ;o)"]

1507

kcal

Calories

134

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 1/2 medium yellow onion, finely diced, 1 stick unsalted butter (4 ounces or 1/2 cup), Salt, 2 cups whole milk (you can also use 2% if you prefer), and more.

Yes, Fresh Corn Spoon Bread 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!

Fresh Corn Spoon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions