Description
This custardy corn bake with amber honey drip is a sweet and savory spoon bread dish, offering a rich, melting texture and a comforting aroma. It is an easy, hearty, and family-friendly recipe, perfect as a side or a light vegetarian main.
Ingredients
- 0.25 cup unsalted butter
- 1 cup fine cornmeal
- 2 cups milk (whole or 2 percent, or unsweetened almond milk)
- 2 cups corn kernels (fresh or thawed frozen)
- 3 large eggs
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 tablespoons amber honey or sugar (or maple syrup)
- Pinch of smoked paprika (optional)
- Fresh chopped chives (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook Cornmeal Mixture: In a large saucepan, melt 0.25 cup unsalted butter over medium heat (about 1-2 minutes). Stir in 1 cup fine cornmeal, 2 cups milk, and 2 cups corn kernels. Cook, stirring constantly, for 5-7 minutes, until the mixture visibly thickens to a porridge-like consistency and pulls away from the sides.
- Temper Eggs: Remove the saucepan from the heat. In a separate bowl, whisk 3 large eggs until pale yellow. Gradually temper the whisked eggs into the hot cornmeal mixture by slowly pouring a small amount of the hot mixture into the eggs while whisking vigorously, then adding the warmed egg mixture back into the saucepan, stirring continuously for 1-2 minutes until fully combined.
- Combine Remaining Ingredients: Stir in 2 teaspoons baking powder, 0.5 teaspoon salt, and 2 tablespoons amber honey or sugar until just combined. Do not overmix.
- Pour into Dish: Pour the prepared batter into your greased 9×13 inch baking dish, spreading it evenly with a spatula.
- Bake: Bake for 45-55 minutes, or until the top is beautifully golden brown and the center appears set, with a slight wobble. A knife or toothpick inserted into the center should come out clean.
Notes
For a dairy-free version, use unsweetened almond milk. Maple syrup can replace honey or sugar. Enhance flavor with a pinch of smoked paprika or fresh chives. Do not overmix the batter. If lumps appear while tempering eggs, whisk more quickly. Thawed frozen corn works beautifully to save a step. Spoon bread is perfectly done when golden brown and a knife inserted into the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 150 g)
- Calories: 220 calories
- Sugar: 6 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg