Thursday, July 10, 2008


why it's called spoon bread

This is an easy fresh corn spoonbread that is a great dish to make with kids--it's pretty much all about measuring and stirring and pouring, which are MY kid's favorite things to do in the kitchen. The recipe is from Southern Living, and is credited to Beth Trueblood of Lanesville, Indiana.

Fresh Corn Spoonbread


1 cup white cornmeal mix
1/2 cup all-purpose flour
1/4 cup sugar (or equivalent in honey)
1 teaspoon salt
4 cups fresh corn kernels (about 5 to 6 ears)
2 cups plain yogurt
3 large eggs, lightly beaten
1/4 cup butter, melted

Mix together dry ingredients, set aside.

cornmeal mix, flour, sugar, salt

Stir together corn and all remaining ingredients.

fresh corn, yogurt, eggs, melted butter

Add corn mixture to dry mixture, stirring just until blended and moist throughout. Pour batter into a 2-quart baking dish that's been sprayed with cooking spray.

mix dry and wet ingredients, pour into baking dish

Bake at 350 degrees for 45 minutes, until golden brown and set in the center. I may have tented some foil over the top for the last 20 minutes or so...I really can't recall. Just eyeball it, and don't let the top and edges dry out during baking.

bake at 350F for 45 minutes

Enjoy! It's some yummy stuff.

why it's called spoon bread


argosyinflames said...

I see an annual Christmas dish in your future. please?

Belinda said...

Bunch of corn freaks in my family. Pay attention--you are not "following the harvest!" Corn is not in SEASON at Christmas in the U.S. Although...I might be convinced to put some up in the freezer right now, to be EATEN at Christmas, if someone was nice to me. ;-)

Daisy said...

Question: Can I use pre-cooked corn? Like when we make too much corn on the cob and it doesn't get eaten? Yeah, right, like that ever happens...

Belinda said...

That, I do not know. Can you cut it off the cob once it's been cooked? Or would you lose all the fluid? I know that if you're putting it up in the freezer, you cut it off the cob and poach it first--not cooking it all the way through, but parboiling it and then plunging it into ice-water to stop the cooking process.

1blueshi1 said...

Wow, does that ever look & sound delicious! If I hit the farmer's market this weekend, I will get extra corn to make this.
I haven't read all of your older posts, but if you would PLEEEEEZ post something about the home-cheese-making, I am so curious, having read about Barbara Kingsolver's positive experience with it in Animal, Vegetable, Mineral.

paper napkin said...

Making this today

1blueshi1 said...

I made this corn spoonbread this morning and took it to a picnic this afternoon (along with a tomato salad) and it was a big hit! My daughter made this with me, thanks for posting stuff like this that you can do with your kids. Bookey had 2 helpings of this at the picnic!