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Sweet Corn Spoonbread Casserole

This sweet corn spoonbread casserole is pure comfort food, boasting a soft, tender center and a lightly golden top, making it a perfect special dish for Thanksgiving or any cozy family meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Comfort Food, Side Dish
Cuisine: American, Thanksgiving
Calories: 246
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large eggs
  • 2 cups whole milk
  • 2 cups cultured buttermilk
  • 1 cup cornmeal
  • 1/3 cup sugar Can be reduced for a more savory flavor
  • 1 tsp salt
  • 3 Tbsp butter Adds richness to the dish
  • 1/2 tsp baking soda
  • 1 heaping cup shredded sharp cheddar Can be substituted with Monterey Jack or Pepper Jack
  • 4 cups fresh raw corn kernels Frozen corn works too, no need to thaw

Method
 

Preparation
  1. Heat the oven to 350°F and butter a 2½-quart oblong casserole dish or a 9x13-inch dish.
  2. Beat the eggs until very light and fluffy, about 3 minutes.
  3. Whisk the cornmeal, sugar, and salt together in a small bowl.
  4. In a large, heavy-bottomed saucepan, heat the milk and buttermilk until bubbles form around the edges.
Cooking
  1. Slowly whisk the cornmeal mixture into the hot milk and buttermilk, bringing it to a boil while whisking constantly. Lower the heat and keep stirring for about 5 minutes until thick.
  2. Remove the pan from heat and stir in the baking soda, then add the butter and stir until melted. Fold in the shredded cheddar.
  3. Whisk a small amount of the cornmeal mixture into the beaten eggs gradually to temper them, then fold in the corn.
Baking
  1. Spread the batter evenly in the prepared dish and bake for 45 to 55 minutes until the top is puffed and lightly golden. Serve hot.

Notes

This dish is easy to reheat in the microwave or stovetop. Pairs well with turkey, ham, or a hearty vegetarian main. Can be prepared ahead of time and stored in the fridge or freezer.