Sweet Corn Spoon Bread

Julie Madawi


Another recipe from the Publix Family Style magazine, April/May 2013 issue. This is going to be a delicious side dish when corn is in season!


★★★★★ 1 vote

25 Min
55 Min


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  • 4 slice
  • 1 c
  • 1/2 c
    yellow cornmeal
  • 1/4 tsp
  • 1 c
    cheddar cheese, shredded (4 ounces)
  • 1 can(s)
    corn, cream style 14.75 ounce can
  • 2 Tbsp
  • 1/4 tsp
    onion powder
  • 1 dash(es)
    garlic powder
  • 1 1/2 c
  • 3
    eggs, separated
  • 1 tsp
    baking powder
  • 1 c
    sweet corn kernels, fresh

How to Make Sweet Corn Spoon Bread


  1. Preheat oven to 325 degrees. Cook bacon until crisp; drain and crumble. Set bacon aside. In a medium saucepan, combine the water, cornmeal and salt; bring to a boil. Reduce heat; cook and stir until very thick, about 1 minute. Remove from heat. Stir in cheese, cream-style corn, butter, onion powder and garlic powder. Stir until cheese melts and mixture is smooth. Stir in milk.
  2. In a small mixing bowl, beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon and fresh corn kernels.
  3. In a medium mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixture. Pour into a lightly greased 2-quart square baking dish. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Serve immediately.

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