Fresh Corn Spoonbread
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • Spoonbread:
  • 1 cup cornmeal
  • 2¾ c whole milk
  • 4 T unsalted butter
  • 2 cups corn kernels (from 3-4 ears)
  • 1 t sugar
  • 1 t salt
  • pinch cayenne (optional)
  • 3 eggs, separated
  • ¼ t cream of tartar
  • Honey Butter:
  • 1 stick unsalted butter
  • 2 T honey
  • ½ t vanilla
  • ¼ t cinnamon
  • pinch salt
  1. Grease a 1½ qt souffle dish or 8" square baking pan.
  2. Combine cornmeal & ¾ c milk in a small bowl & whisk together. Set aside.
  3. Over medium high heat in a medium Dutch oven, melt the butter & add the corn kernels. Cook until lightly browned, about 3-5 minutes.
  4. Stir in the remaining milk, sugar, salt, & cayenne & bring to a boil. Turn off the heat, cover, & set aside for 15 minutes to steep.
  5. Puree the mixture in a blender or with a stick blender & return to medium high heat. Bring to a boil & add the cornmeal-milk mixture, whisking constantly to prevent lumps from forming. Cook until thickened, about 3 minutes.
  6. Preheat oven to 400 degrees.
  7. Transfer hot mixture to a large bowl &, stirring occasionally, let sit for about 20 minutes, or until it reaches room temperature.
  8. Whisk in egg yolks.
  9. Beat the egg whites & cream of tartar with an electric mixer, starting on medium low & gradually increasing the speed to medium high.
  10. When stiff peaks form, add ⅓ of the whites to the cornmeal batter & fold in gently. Once incorporated, fold in the rest of the egg whites.
  11. Pour batter into the prepared pan, reduce oven temp to 350, & place the pan on the middle rack. Cook for 45 minutes, or until the top is brown & cracking. Serve warm.
  12. Honey butter:
  13. Cream butter on high in an electric mixture until soft & fluffy, about 2 minutes.
  14. Add the rest of the ingredients & beat until incorporated.
  15. Move to a smaller bowl & chill in the fridge. Try not to eat it all in one sitting.
Recipe by Food Final Frontier at