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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - self-rising cornmeal mix
  • 1 cans - 14.75 oz. creamed corn
  • 3/4 cups - whole milk
  • 3/4 cups - fresh corn, cut from approximately 2 ears, divided
  • 1/2 cups - butter, melted and cooled
  • 4 - large eggs
  • 3 tablespoons - sugar
  • 1 teaspoons - fresh thyme leaves, divided
  • Directions:

    1. Preheat oven to 400° F. Spray an 8-inch square baking dish with nonstick cooking spray. Set aside.

    2. In a large bowl, stir together cornmeal mix, creamed corn, milk, 1/2 cup fresh corn, melted butter, eggs, sugar, and 1/2 teaspoon thyme; spoon into prepared baking dish. Top with remaining 1/4 cup fresh corn and remaining 1/2 teaspoon thyme.

    3. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean.

    Brief Description

    Cornbread made with creamed corn, fresh corn, and a little sugar.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  Southern

    Prep Time: 15 min
    Cook Time: 25 min

    Posted By:


    Posted On:

    December 30, 2015

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