Corn Spoon Bread is a traditional southern dish that has a pudding consistency so it’s served from a casserole dish with a spoon. It’s made with many ingredients available at the Saratoga Farmers’ Market including milk, eggs, corn and cheese.
Corn Spoon Bread
2 cups milk*
¾ cup cornmeal
3 tablespoons butter
4 eggs*, beaten
2 cups shredded Saratoga Sunflower cheese* (or cheddar)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sugar
2 cups corn*, cut fresh from the cob
½ cup hot or sweet pepper*, finely diced (optional)
Preheat the oven to 375 degrees F. In a medium saucepan, whisk together the milk and cornmeal. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Remove from heat. Stir in butter until it melts. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Stir in 1 cup of the shredded cheese, baking powder, baking soda, sugar, corn and pepper, if desired. Pour the batter into a 1 ½ quart casserole dish. Sprinkle the other cup of shredded cheese on top. Bake until puffed and golden, about 40 minutes. Serve immediately. Makes 12 side dish servings.
Nutrition per serving: 170 calories, 8 g fat, 4.5 g sat. fat, 80 mg cholesterol, 330 mg sodium, 15 g carbohydrate, 10 g protein, 25% daily value vitamin C, 35% daily value calcium.
This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.
For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.
