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Corn Spoon Bread

Serves 6.

  • 4 eggs, separated
  • 3/4 c. yellow cornmeal
  • 3 1/8 T. butter
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 1 1/2 c. sweet milk
  • 2 c. fresh corn from cob (or use frozen corn, thawed)

Separate egg whites and yolks. Set aside. Scald milk. Melt butter. Slowly stir cornmeal into milk and continue to stir constantly. Add beaten egg yolks, slightly cooled butter, baking powder, salt, and corn. Beat egg whites until stiff but moist. Fold egg whites into mixture. Pour the mixture into a buttered baking dish, and place it in a pan of water. With a spoon, pull some of the corn to the surface of the dish. Bake at 350 degrees until it sets, about 30 minutes.

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