Healthy Sweet Corn Spoonbread Casserole Recipe

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.

Step 1

Step 2

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. 

Step 3

Milk and buttermilk should bubble around the edges in a big heavy-bottomed saucepan. Whisk frequently as you slowly add the cornmeal mixture. 

Step 4

Whisk continually while it boils, then reduce the heat and stir for 5 minutes until thickened. cooking spoonbread casserole cornmeal mush

Step 5

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.  

Step 6

Mixing basin with sweet corn spoonbread batter Pour batter into casserole dish and spread evenly. casserole corn spoon bread pudding batter

Step 7

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.

Also See

Easy Roasted Sweet Potatoes with Honey and Sage Recipe