Corn Spoon Bread Recipe

I love this corn spoon bread recipe!

When making any corn dish I strongly recommend that you buy organic corn. Corn, especially yellow corn, is one of the most often genetically modified foods so your best option is to always go with the organic.

Cheddar Corn Spoon Bread Recipe

Called spoon bread for a reason, this corn spoon bread recipe is sort of a cross between bread and custard.

1 ½ cup milk
1/3 cup organic cornmeal
½ teaspoon salt
½ (15 oz) can organic corn – drain and rinse
2 Tbs onion diced
1 Tbs pepper (med heat) diced
¼ – ½ cup shredded sharp cheddar cheese
1 tsp chopped fresh parsley or chives
pinch dry thyme powder
2 eggs


  1. Heat milk and add cornmeal and salt. Cook till thick. Cool slightly.
  2. Combine and stir all other ingredients in a bowl then add the cornmeal mixture mix till smooth.
  3. Bake for in a 8″ diameter round casserole (or similarly sized pan) for 25 to 30 minutes at 400°F. The center should be just set and the edges begin to brown.

This gluten free spoon bread is simple to make and can be mixed up a day ahead then baked a day later.

Don’t hesitate to double the recipe if you have a crowd and be creative with the ingredients!

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