Corn Spoon Bread Recipe


Difficulty LevelEasyHealth IndexAverage
DishInterest Group


 Milk1 Quart
 Yellow cornmeal1 Cup (16 tbs)
 Finely chopped onion2 Tablespoon
 Chopped parsley2 Tablespoon
 Butter/Margarine2 Tablespoon
 Salt2 Teaspoon
 Sugar1 Teaspoon
 Baking powder1 Teaspoon
 Pepper1⁄4 Teaspoon
 Corn kernels2 Cup (32 tbs) (Fresh, Frozen Or Canned)

Nutrition Facts

Serving size: Complete recipe

Calories 3178 Calories from Fat 787

% Daily Value*

Total Fat 87 g133.4%

Saturated Fat 39.3 g196.5%

Trans Fat 0 g

Cholesterol 1005 mg

Sodium 5014 mg208.9%

Total Carbohydrates 480 g160.1%

Dietary Fiber 86.2 g344.8%

Sugars 57.9 g

Protein 117 g234.2%

Vitamin A 104.3% Vitamin C 70.2%

Calcium 160.1% Iron 65.3%

*Based on a 2000 Calorie diet


Scald milk in top of a double boiler over simmering water.
Add cornmeal to scalded milk gradually, stirring constantly.
Mix in onion and parsley.
Cook over boiling water until thickened, about 10 minutes, stirring frequently and vigorously.
Meanwhile, beat eggs in a large bowl until thick and piled softly.
Remove double boiler top from water.
Stir in butter.
Blend salt, sugar, baking powder, and pepper; stir into cornmeal mixture.
Add hot mixture gradually to eggs, beating constantly.
Mix in corn.
Turn into a buttered 2-quart casserole.
Bake at 425°F 40 to 45 minutes, or until top is browned.