Paula Deen Corn Spoon Bread

Paula Deen corn spoon bread turns yellow cornmeal, canned corn and sharp cheddar into a creamy, custardy baked side dish in about 45 minutes. It's an easy Southern comfort food side dish for Sunday dinner, church supper, Thanksgiving or the Christmas table, and it bakes in one small dish.

Whisk the cornmeal mixture constantly over the heat until it thickens, because lumps formed early never smooth out later. Then temper the eggs slowly, or they scramble and leave you with a grainy spoon bread instead of a silky one.

Paula keeps the batter light and lets it bake in a small 1-quart dish, so it sets up tall and custardy instead of spreading thin like cornbread. Dotting butter and a second half cup of cheese on top gives you a browned, crackly crust over a soft center.

Paula Deen Corn Spoon Bread

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

230

kcal

Cornmeal thickens in milk on the stovetop, then bakes into a soft, custardy center under a golden cheddar crust. Pull it out the moment the middle sets, and spoon it up warm.

Ingredients

• 1 cup milk
  

• 1/3 cup yellow cornmeal
  

• 1/2 teaspoon Kosher salt
  

• 1 cup shredded and divided cheddar cheese
  

• 1 cup drained canned corn
  

• 1/2 cup chopped green onions
  

• 2 large lightly beaten eggs
  

• 2 tablespoons butter,cut in small pieces
  

• 1/8 teaspoon red pepper flakes
  

Directions

• Preheat the oven: Preheat the oven to 400°F. Grab a 1-quart baking dish and have it ready by the stove.
• Thicken the cornmeal: Whisk 1 cup milk, 1/3 cup yellow cornmeal and 1/2 teaspoon Kosher salt together in a medium saucepan. Cook over medium-high heat, stirring constantly, for about 5 minutes until the mixture thickens.
• Stir in the add-ins: Stir in 1/2 cup of the shredded cheddar, 1 cup drained canned corn and 1/2 cup chopped green onions. Keep the other 1/2 cup of cheese for the top.
• Temper the eggs: Slowly whisk a little of the hot milk mixture into 2 lightly beaten eggs. Then stir the tempered eggs back into the saucepan so they blend in without scrambling.
• Fill the dish: Pour the mixture into the baking dish and top it with 2 tablespoons butter cut in small pieces. Sprinkle the 1/8 teaspoon red pepper flakes and the remaining 1/2 cup cheddar over everything.
• Bake and serve: Bake for 25 to 30 minutes, until the center is set and the cheese is lightly browned. Serve it right away while it's hot and soft.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Is spoon bread the same as cornbread?

Not quite. Spoon bread has far less cornmeal and a lot more liquid and egg, so it bakes up soft and custardy and you serve it with a spoon. Cornbread is firmer and slices into squares.

Can I use fresh or frozen corn instead of canned?

Yes, use the same 1 cup. Thaw frozen corn and pat it dry first. Cook fresh kernels briefly so they aren't raw, since extra water in the batter can keep the center from setting.

Can I make corn spoon bread ahead of time?

It's best fresh from the oven, when the texture is at its softest. You can cook the cornmeal mixture and stir in the corn and cheese earlier in the day, then temper the eggs and bake when you're ready.

How do I store and reheat leftovers?

Cover the dish and refrigerate it for up to 3 days. Reheat portions in a 350°F oven until warmed through, since the microwave can make the custard rubbery.

Why did my spoon bread turn out lumpy or grainy?

Most often the cornmeal wasn't whisked steadily as it thickened, or the eggs went in too fast and scrambled. Stir constantly and add the hot milk mixture to the eggs a little at a time.