Corn Spoon Bread


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


1 1⁄2 lb
corn kernels and their milk (scrape against the grain of the corn cob for milk) 8 to 10 ears, substitute frozen corn
6 U
extra large eggs
3 c
4 T
melted butter
2 c
cornmeal, preferably whole-grain yellow
2 t
baking powder
2 t


Prepare a 9" x 13" baking pan by coating thoroughly with nonstick spray. Preheat oven to 350°F. Place corn kernels in a blender or food processor. Add eggs, buttermilk and butter and blend. Stir together cornmeal, baking powder and salt. Sprinkle into container. Continue blending or processing until just combined. Pour batter into pan. Bake for about 30 minutes, or until just set in the middle and starting to come away from sides of pans. (Allow 15 to 20 minutes more baking time if using frozen corn.) Cool to room temperature before removing from pan, using a rubber spatula to loosen sides. Cut into squares to serve. (Refrigerate to store. Reheats beautifully in microwave.)