Corn Spoon Bread

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Corn Spoon Bread Corn Spoon Bread

Servings: 4
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup milk
1/3 cup yellow cornmeal
1/2 teaspoon kosher salt
1 cup shredded Cheddar, divided
1 cup canned corn kernels, drained
1/2 cup chopped green onions
2 large eggs, lightly beaten
2 tablespoons butter, cut in small pieces
1/8 teaspoon ground red pepper flakes





Preheat the oven to 400 degrees F.

In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the corn, and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. Bake for 25 to 30 minutes or until center is set and cheese is lightly browned. Remove from the oven and serve immediately.

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Reader Comments:


Love you Paula.

By Jan O'Neal on July 26, 2013


I belong to a camping Dutch Oven group, and once a month we have a cooking competition, this month it's a cornbread competition, I'm using your corn spoon bread, wish me luck, I want first place.. Really miss your shows, not watching food network anymore.. Something better will come from this for you. Love ya, Deborah

By Deborah Milliron on July 17, 2013


I'm having a card party at our house with 12 people and now they want to eat a meal afterwards. We never did this before and I'm scared to death to cook. Thing you put in a Slow cooker or in casserole is fine but some of these people are on this all meat vegetable diet. I like making your cornbread, and can make cauliflower, carrot casserole but for the meat end being I'm involved in card playing too what can I make ahead of time. I'm at my wits end...My turn to have the event is first week in May....We still have snow on the lake where I live so it won't be all that warm. I have enough plates if I use my old currier and Ives set. My nice china is a set of 8 only. Thanks for your help in advance. Barbie Dosemagen

By Barbara Dosemagen on April 21, 2013


Paula i have been cooking since i was ten years old my mother taught me and she cooks alot like you so there fore thats the way i cook but you have taught me so mch more just love everyone of your dishes i dont think there is a dish you put out that i dont just love,Love you your show an may God Bless you an your family!

By Shirley Dixon on April 19, 2013


Hello Maria Paula! You can find the the recipe you're looking for here: Jalapeno Cracklin’ Cornbread. Here at Paula Deen, we encourage you to keep try our recipes!

By Anonymous on January 03, 2013


Hi I´m Maria Paula: I would like to know how to prepare a jalapeño corn bread, i can´t find your recipe here, could you help me please? Tnks wink

By Maria on December 24, 2012


I love your recipes and Paula I love the way you cook it taste good and I learned and lot from you p.s. Love you God Bless you and your family

By Charlene Kelley on March 29, 2012


I am going to purchase the 2 baking dishes because they are the correct size that I need, and you have the blue that I like so much. Also thanks for the recipe (spoon bread. Love to you and Michael too.

By angela stevens on March 28, 2012



By sara essex on October 25, 2011


What a GREAT Recipe!! Great taste and just something new!! LOVE!! Paula I learned to cook because of you!!! 32 years old and YOU got me to cooking! LOVE you!!

By Dean on March 08, 2011


I saw this Friday morning on the television I made it Saturday afternoon.. oh my goodness.. it is Greatness.. this is my new "Comfort Food" Wow.. it's so easy and so tasty Thanks oh oh ohhhh so much! High Five Paula!

By Anonymous on November 16, 2010


By Anonymous on November 05, 2010

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