Recipes // Side Dishes // Sweet Corn Spoonbread

Sweet Corn Spoonbread


Chef Tanya Holland

For a 2-quart ceramic or glass baking dish (I used a 12”x8-1/4”x2- 1/2”)

Heat oven to 350°.


  • 2 cups fresh corn kernals
  • 1 tablespoon butter
  • 3 cups buttermilk
  • 1 cup medium ground cornmeal
  • 1 teaspoon coarse salt
  • 1-1/2 teaspoons baking soda
  • 3 eggs, separated
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon ground white pepper
  • 1 head garlic, roasted
  • 1/8 teaspoons nutmeg


  1. Melt butter in a small skillet over medium heat, add corn and cook for 5 minutes; set aside.
  2. Whisk together cornmeal, buttermilk, egg yolks, 1/2 teaspoons salt, baking soda, pepper, nutmeg and roasted garlic.
  3. Using an electric hand mixer, whisk egg whites until stiff peaks form.
  4. Fold egg whites into cornmeal mixture.
  5. Fold in cooked corn.
  6. Spray baking dish with vegetable spray and add spoonbread mixture.
  7. Bake spoonbread for 30 minutes in an oven heated to 350°.

Yield: 8 servings.

To roast garlic:

  1. Cut top off the head of garlic and place both pieces on a piece of foil.
  2. Drizzle 1/2 teaspoon olive oil, 1 teaspoon water on garlic, and sprinkle with salt and pepper.
  3. Foil and place garlic in a 300° oven for 1 hour or until garlic cloves ooze from papery skin.
  4. Squeeze out the roasted garlic and use as needed.
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