Sweet Corn Spoonbread

$- 1 cup cornmeal - 2 cups milk (whole or buttermilk) - 2 tablespoons unsalted butter - 3 large eggs - 1 tablespoon sugar - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup sweet corn kernels - 1/2 cup shredded cheddar cheese (optional) What can I use instead of cornmeal? You can use polenta or masa harina if you need a change. Both give a nice texture. What milk works best? You can use whole milk or buttermilk. Each adds a rich taste. Almond milk or oat milk can also work, but they may change the flavor slightly. What cheese can I add? If you want to skip cheddar, try pepper jack for a kick. Feta adds a nice salty flavor too. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key to getting that nice, golden top. Next, grease a 9-inch square baking dish or a cast-iron skillet. Use butter or non-stick spray. This helps the spoonbread come out easily after baking. In a medium saucepan, pour in 2 cups of milk. Heat over medium heat until it gently simmers. You want it warm, but not boiling. Gradually whisk in 1 cup of cornmeal. Stir continuously to avoid clumps. Keep stirring for about 4 to 5 minutes. You will notice the mixture thickens and becomes creamy. It's like magic! Once it thickens, take it off the heat and mix in 2 tablespoons of melted butter. Let this cool for a few minutes. In a large bowl, crack 3 large eggs. Add 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Use a whisk to blend them well. Now, slowly add the cooled cornmeal mixture into the egg mix. Stir thoroughly until everything combines. Then, gently fold in 1 cup of sweet corn kernels. If you want, add 1/2 cup of shredded cheddar cheese for extra flavor. Carefully pour the spoonbread batter into your prepared baking dish. Use a spatula to smooth out the top. This helps it bake evenly. Place the dish in the preheated oven. Bake for 25 to 30 minutes. Look for a golden brown top. To check doneness, insert a toothpick into the center. It should come out clean. Once baked, let it cool for a few minutes before serving. This time helps it set up nicely. To make sweet corn spoonbread great, focus on the texture. It should be creamy but not too wet. Here are a few tips: - Use whole or buttermilk. This makes it richer. - Stir the cornmeal slowly into the milk. This avoids lumps. - Cook the cornmeal mix until it’s thick. It should take about 4-5 minutes. - Let the mix cool before adding eggs. This keeps the eggs from cooking. Common mistakes can ruin your dish. Watch out for these: - Don’t skip greasing the baking dish. This stops it from sticking. - Mix the ingredients well. You want a uniform batter. - Keep an eye on your baking time. Every oven is a bit different. When serving spoonbread, presentation matters. Here are some fun ideas: - Serve it warm. A spoonful from the dish looks inviting. - Add a dollop of butter on top. It melts into the spoonbread beautifully. - Fresh herbs like chives or parsley add color and flavor. What pairs well with spoonbread? Try these accompaniments: - Serve with chili for a hearty meal. - Pair with grilled meats for a summer cookout. - Enjoy with a fresh salad for a lighter option. Pro Tips Use Quality Cornmeal: Opt for stone-ground cornmeal for a richer flavor and better texture in your spoonbread. Adjust Sweetness: Depending on your taste preference, you can increase or decrease the amount of sugar in the recipe. Cheese Variations: Experiment with different cheeses like pepper jack or gouda to add unique flavors to your spoonbread. Serving Suggestions: Pair with a side of chili or a fresh salad for a complete meal that's both comforting and satisfying. {{image_4}} You can play with flavors in your sweet corn spoonbread. Adding herbs or spices can create delightful twists. For a sweet touch, try cinnamon or nutmeg. These spices can enhance the corn's natural sweetness. You can also add savory vegetables for a unique flavor. Chopped jalapeños add heat, while bell peppers bring color and crunch. Spinach or zucchini can add moisture and nutrition. Experimenting with these options can make each batch special. If you need gluten-free options, swap cornmeal with a gluten-free blend. Many brands offer cornmeal mixes that work well. You can also find recipes that use almond flour or coconut flour. For vegan spoonbread, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based milk instead of regular milk. This keeps the dish creamy and delicious without using dairy. To keep your sweet corn spoonbread fresh, store it properly. Here are some tips: - Refrigeration tips: After it cools, cover the spoonbread with plastic wrap or foil. Store it in the fridge for up to three days. This keeps it moist and tasty. - Freezing guidelines: You can freeze spoonbread, too. Cut it into portions and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag. It will stay good for about three months. Thaw it in the fridge overnight when you’re ready to eat. Reheating spoonbread is easy. Here are the best methods to keep it fluffy: - Oven method: Preheat your oven to 350°F (175°C). Place the spoonbread in a baking dish and cover it with foil. Heat for about 15-20 minutes until warm. - Microwave method: Cut a piece of spoonbread and place it on a microwave-safe plate. Cover it with a damp paper towel. Heat for about 30 seconds. Check and heat for an extra 10 seconds if needed. Both methods work well. Enjoy your spoonbread warm and soft! Sweet corn spoonbread is a fluffy, savory dish made from cornmeal and milk. It has roots in Southern cooking, often enjoyed as a side dish. This dish blends cornmeal with sweet corn, creating a creamy texture. The name "spoonbread" comes from its soft, spoonable nature, perfect for scooping. Many people serve it warm with butter or herbs. It's a great way to enjoy the sweet taste of corn in a comforting form. Yes, you can make spoonbread ahead of time for convenience. You can prepare the batter up to a day in advance. Just store it in the fridge, covered tightly. When ready to bake, let the batter sit at room temperature for about 30 minutes. This helps it bake evenly. For leftovers, cool down the spoonbread completely and store it in an airtight container in the fridge. It stays fresh for up to three days. To tell if your spoonbread is done, check for a golden brown top. A toothpick inserted in the center should come out clean. This means the inside is set and cooked through. Another sign is a slight puffing up of the edges, which indicates it has finished baking. If the top looks too dark, cover it with foil to prevent burning. Always trust your senses; the smell will also be delightful when it’s ready! Spoonbread is a delightful dish made with simple ingredients like cornmeal and milk. You learned how to prepare it step by step while exploring substitutions and variations. Perfecting the texture and knowing cooking tips can enhance your results. Keep in mind some storage methods to enjoy leftovers. With this recipe, you can impress friends and family at any meal. Enjoy cooking and tasting this warm, comforting dish!$

Sweet Corn Spoonbread

A delightful and creamy spoonbread made with cornmeal and sweet corn, perfect as a side dish.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings 6

Calories 200 kcal

Ingredients

1 cup cornmeal
2 cups milk
2 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon sugar
1 teaspoon baking powder
0.5 teaspoon salt
1 cup sweet corn kernels
0.5 cup shredded cheddar cheese (optional)

Instructions

Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking dish or a cast-iron skillet with butter or non-stick spray to ensure easy release.
In a medium saucepan, pour in the milk and heat over medium heat until it gently simmers. Gradually whisk in the cornmeal, mixing continuously to prevent any clumps. Keep stirring for about 4-5 minutes until the mixture thickens and becomes creamy.
Once thickened, remove the saucepan from heat and stir in the melted butter. Let the mixture cool for a few minutes.
In a large bowl, combine the eggs, sugar, baking powder, and salt. Use a whisk to blend them together until they are well incorporated.
Slowly add the cooled cornmeal mixture into the egg mixture, stirring thoroughly until all the ingredients are fully combined.
Next, gently fold in the sweet corn kernels and optional shredded cheddar cheese until they are evenly mixed throughout the batter.
Carefully pour the spoonbread batter into your prepared baking dish, using a spatula to smooth out the top for an even bake.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is a delightful golden brown and a toothpick inserted into the center comes out clean.
Once baked, take the spoonbread out of the oven and allow it to cool for a few minutes, as this will help it set up before serving.

Notes

Serve warm with a dollop of butter or fresh herbs for garnish.

Keyword corn, cornbread, spoonbread