Corn Spoon Bread


Serving Size: 6 to 8

  • 1½ pounds corn kernels and their “milk” (scrape against the grain of the corn cob for milk), 8 to 10 ears, substitute frozen corn
  • 6 extra-large eggs
  • 3 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups cornmeal, preferably whole-grain yellow
  • 2 teaspoons baking powder
  • 2 teaspoons salt


Prepare a (9 x 13-inch) baking pan by coating thoroughly with nonstick spray. Preheat oven to 350º F.

Place corn kernels in a blender or food processor. Add eggs, buttermilk and butter and blend. Stir together cornmeal, baking powder and salt. Sprinkle into container. Continue blending or processing till just combined.

Pour batter into pan. Bake for about 30 minutes, or till just set in the middle and starting to come away from sides of pans. (Allow 15 to 20 minutes more baking time if using frozen corn.) Cool to room temperature before removing from pan, using a rubber spatula to loosen sides. Cut into squares to serve. (Refrigerate to store. Reheats beautifully in microwave.)