Fresh Corn Spoonbread Recipe

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Learn how to make Fresh Corn Spoonbread.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Updated on July 20, 2022
Hands On Time:
30 mins
Total Time:
1 hr 5 mins
Yield:
12 servings

We wouldn't dream of asking you to put away Mama's prize-winning cornbread recipe, but you may want to test out this fresh twist at your next dinner for company.

Fresh Corn Spoonbread

Iain Bagwell; Styling: Heather Chadduck

Ingredients

  • 1 cup self-rising white cornmeal mix

  • 1/2 cup all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 4 cups fresh corn kernels (about 8 ears)

  • 2 cups plain yogurt

  • 1/4 cup butter, melted

  • 1/4 cup chopped fresh chives

  • 2 tablespoons chopped fresh parsley

  • 1 teaspoon minced fresh thyme

  • 3 large eggs, lightly beaten

  • Garnish: fresh thyme sprigs

Directions

  1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) buttered ramekins.

  2. Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately.

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