Sweet Corn Spoonbread Casserole with (or without!) roasted chiles is one of the best side dishes ever, matching pulled pork, meatloaf, and Thanksgiving turkey!
– 3 large eggs – 2 cups whole milk – 2 cups cultured buttermilk – 1 cup cornmeal – 1/3 cup sugar – 1 tsp salt – 3 Tbsp butter – 1/2 tsp baking soda – 1 heaping cup shredded sharp cheddar cheese – 4 cups fresh raw corn kernels (you can use frozen as well, no need to thaw.)
Preheat oven to 350F. Butter an oblong 2-1/2-quart casserole. A 9x13 can be used, however cooking time will be shorter.
Beat the eggs for at least 3 minutes in a stand mixer or electric beaters until light and fluffy. Mix corn meal, sugar, and salt in a small basin.
Milk and buttermilk should bubble around the edges in a big heavy-bottomed saucepan. Whisk frequently as you slowly add the cornmeal mixture.
Whisk continually while it boils, then reduce the heat and stir for 5 minutes until thickened. cooking spoonbread casserole cornmeal mush
Cold butter and soda. Add cheese. Mix some cooked cornmeal with beaten eggs, then slowly add the rest, swirling gently to integrate but not deflate. Add corn.
Mixing basin with sweet corn spoonbread batter Pour batter into casserole dish and spread evenly. casserole corn spoon bread pudding batter
Bake 45-55 minutes till puffed and brown. Bake time depends on casserole dish size and depth. Serve hot, but single-serving leftovers reheat well in the microwave.