Tags
corn pudding, corn spoon bread, cornbread, creamed corn, side dishes, Thanksgiving, vegetable sides
For years, so many I lost count, we’ve had Thanksgiving dinner with our closest Seattle friends. We got really, really good at making this meal. Everyone had a specialty to add to the table: smoked or fried turkey with perfect gravy, green bean casserole with Red Mill onion rings for the topping, the Best Yams Ever, rutmousse, homemade pies, a dessert known simply as Log. We never tired of our standards and rarely added anything new to the mix, having perfected the ideal array of dishes… until spoon bread. A revelation of butter and corn. The happy marriage of cornbread and corn pudding, both of which I adore. It’s rich, sweet, comforting, and absolutely at home with all the other flavors of Thanksgiving.
Though being in Maine means spending holidays with family, something I’ve dreamed of for years, I will miss our Thanksgiving dinner with friends. When I was feeling a little wistful last week, I decided to make corn spoon bread for my family, and oh-my-goodness did they like it. Mom thought maybe I should make it for Thanksgiving dinner, and my sister liked it enough to ask for the recipe, so I decided to share here. Though I’ve added nothing to the original recipe, it certainly qualifies as a Thanksgiving tradition in my home– and writing up the recipe is a cool reminder of our epic celebrations with beloved friends. Happy Thanksgiving to all! Most especially to C&C, M&S.
Corn Spoon Bread (from Deep South Dish)
- 1/2 c. fine yellow cornmeal
- 2/3 c. flour
- 1 T. baking powder
- 1 tsp. kosher salt
- several grinds of fresh black pepper
- 1/4 c. sugar
- 2 c. frozen (thawed) or fresh corn
- 1 15 oz. can of creamed corn
- 1 c. sour cream
- 1/4 c. whole milk
- 8 T. unsalted butter, melted
- 2 large eggs, whisked
Preheat the oven to 350 degrees. Lightly spray a 2 1/2 qt. casserole dish, or equivalent. I like to use a 2 qt. white souffle dish.
Whisk together the cornmeal, flour, baking powder, kosher salt, black pepper and sugar. Set aside.
In a large mixing bowl, mix together the remaining ingredients. Fold the dry ingredients into the wet mixture, just until mixed. Carefully pour the batter into your prepared pan.
Bake for 75 to 90 mins., until the center has set so a knife inserted into the center comes out clean, and the top is golden brown.
Serve hot or warm. Leftovers will keep in the refrigerator, tightly covered, for about 4-5 days.
