Kentucky Spoon Bread recipe

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Ingredients

2 ¾ cups 1% milk
¼ cup whipping cream
1 ¼ cups finely ground white cornmeal
3 eggs, well beaten
3 tablespoons unsalted butter, divided
3 tablespoons white sugar
1 ¾ teaspoons baking powder
1 teaspoon salt
1 cup corn

Nutrition Info

227.6 calories
carbohydrate: 27.8 g
cholesterol: 86.4 mg
fat: 10.4 g
fiber: 1.9 g
protein: 7.4 g
saturatedFat: 5.6 g
servingSize: -
sodium: 477.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

  2. Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

  3. Preheat the oven to 375 degrees F (190 degrees C).

  4. Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

  5. Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

This is a lovely side dish to accompany most any dinner, but especially prime rib.

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