What is the difference between corn spoon bread, corn pudding and cornbread?

Cornbread is firm enough to slice, while corn pudding is a loose custard with little or no cornmeal. Spoon bread sits between them: a cornmeal batter rich with eggs and dairy, baked until set at the edges and soft in the middle, so it is always served with a spoon.

Can I use frozen corn instead of canned whole kernel corn?

Yes. Thaw 1 1/2 cups of frozen kernels and drain them very well so the batter does not turn watery. Keep the cream style corn as written, because it carries much of the moisture and sweetness in this recipe.

Why did my spoon bread come out dense instead of custardy?

The usual cause is overmixing after the flour goes in, which develops gluten and knocks out air. Stir only until no dry pockets remain, and check that your baking powder is fresh; old baking powder is the second most common culprit.

Can I bake corn spoon bread in a cast iron skillet?

Yes, a 12 inch cast iron skillet works beautifully and gives extra crisp edges. Preheat the skillet with the oven, butter it well, and expect the bake to finish about 5 minutes sooner than in a ceramic dish.

How do I keep spoon bread warm for a late Thanksgiving dinner?

Cover the baked dish loosely with foil and hold it in a 200°F oven for up to 30 minutes. The center stays soft and the cheese stays supple; much longer than that and the edges begin to dry.

Corn Spoon Bread: Soft, Custardy, Make Ahead

Ingredients

Scale

1 cup fine yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 teaspoon black pepper
2 large eggs
1 cup sour cream
1/2 cup whole milk
6 tablespoons unsalted butter, melted
1 can (14.75 ounces) cream style corn
1 can (15 ounces) whole kernel corn, drained
1 1/2 cups shredded sharp cheddar
3 green onions, thinly sliced

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Instructions

Heat the oven to 375°F. Butter a 9 by 13 inch baking dish and set it on the counter.
Whisk the cornmeal, flour, sugar, baking powder, salt and pepper together in a large bowl.
In a second bowl, whisk the eggs, sour cream, milk and melted butter until smooth.
Stir both cans of corn into the egg mixture.
Pour the wet mixture into the dry ingredients and stir until just combined, with no dry pockets left.
Fold in 1 cup of the cheddar and all the green onions.
Scrape the batter into the prepared dish, smooth the top, and scatter the remaining 1/2 cup of cheddar over it.
Bake for 40 to 45 minutes, until the edges are golden and puffed and the center is set with a slight jiggle.
Rest for 10 minutes, then serve warm, scooped straight from the dish with a large spoon.

Notes

Batter can be mixed up to 24 hours ahead and refrigerated; let it stand 20 minutes at room temperature before baking. Drain the whole kernel corn very well so the center stays custardy, not watery.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 371
Sodium: 680
Saturated Fat: 11
Protein: 11
Cholesterol: 87