Double-Corn Spoonbread

From Good Housekeeping Magazine.

Double-Corn Spoonbread

Serves 6
Prep time 15 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 30 minutes


  • 1-1/2 cup Water
  • Salt
  • Pepper
  • 1-1/2 cup Whole Milk
  • 3/4 cups Stone-Ground Cornmeal
  • 1-1/2 tablespoon Margarine or Butter
  • 2 Large Eggs
  • 1/2 teaspoon Baking Powder
  • 2 Green Onions (finely chopped, plus more for garnish)
  • 1-1/2 cup Corn Kernels (fresh or frozen (thawed))
  • 3 tablespoons Parmesan Cheese (finely grated)


Step 1 Preheat oven to 400 degrees F. Grease shallow 1 1/2-quart casserole. In 4-quart saucepan, heat water, 1/2 teaspoon salt, and half of milk to boiling on high. Reduce heat to medium-low and whisk in cornmeal in slow, steady stream. Cover and simmer 10 minutes or until mixture is very thick and pasty, whisking frequently.
Step 2 Remove from heat and whisk in margarine until melted. Continue whisking and add remaining milk in slow, steady stream. Whisk in eggs, 1 at a time, then baking powder.
Step 3 Stir in green onions, corn, Parmesan, and 1/4 teaspoon pepper until mixed. Transfer to prepared dish and spread in smooth, even layer. (Casserole can be cooled, then covered and refrigerated, up to 4 hours before baking.)
Step 4 Bake 45 minutes to 1 hour or until golden and knife inserted in center comes out clean. Garnish with green onions.

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