Sweet Corn Spoonbread Casserole
Sweet Corn Spoonbread Casserole with (or without!) roasted chiles is one of the best side dishes you'll ever taste, it goes with everything from pulled pork and meatloaf all the way up to the Thanksgiving turkey!
Servings: 10 servings
Equipment
- 9x13 casserole dish
Ingredients
- 3 large eggs
- 2 cups whole milk
- 2 cups cultured buttermilk
- 1 cup cornmeal
- 1/3 cup sugar
- 1 tsp salt
- 3 Tbsp butter
- 1/2 tsp baking soda
- 1 heaping cup shredded sharp cheddar cheese
- 4 cups fresh raw corn kernels (you can use frozen as well, no need to thaw.)
Instructions
- Preheat oven to 350F. Butter a 2 1/2 qt casserole (use an oblong pan, not a deep casserole.) You can also use a 9x13, but the cooking time will be shorter.
- Beat the eggs in a stand mixer or with electric beaters until very light and fluffy, at least 3 minutes.
- Whisk together the corn meal, sugar, and salt in a small bowl. Heat the milk and buttermilk in a large heavy bottomed saucepan until bubbling around the edges. Sprinkle in the cornmeal mixture slowly, while whisking constantly. Bring to a boil, whisking constantly, and then turn down the heat, still whisking or stirring, for about 5 minutes, until thickened.
- Remove from the heat and sprinkle in the baking soda, and stir in the butter until it melts. Fold in the cheese
- Whisk or stir a little of the hot cornmeal mixture to the beaten eggs to temper them, then gradually add the rest, stirring gently to combine well but not deflate all that air you've beaten into the eggs. Fold in the corn.
- Turn the batter into your prepared casserole dish and spread out evenly.
- Bake for 45-55 minutes until puffed and beginning to turn golden on top. The exact baking time will depend on the size and depth of your casserole dish. Serve asap, while hot, but we found that single serving leftovers heated really well in the microwave.
Notes
Check your oven temperature with an oven thermometer to be sure, but a little under or over cooking will not hurt this casserole. Just make sure it's turning golden on top, and doesn't feel too soft or wobbly in the center. (A slight wobble is good.)
Nutrition
Calories: 246 kcal · Carbohydrates: 36 g · Protein: 9 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.1 g · Cholesterol: 73 mg · Sodium: 427 mg · Potassium: 353 mg · Fiber: 3 g · Sugar: 14 g · Vitamin A: 451 IU · Vitamin C: 4 mg · Calcium: 129 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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