Corn Spoonbread

I was rummaging around for corn recipes last night (I seem to be hoarding piles of this season’s flawless local corn) when I stumbled upon a recipe for spoonbread written by Mrs. Lyndon B. Johnson. Although Lady Bird’s calls for baking soda and doesn’t use corn, I thought I could replace the majority of the cornmeal with fresh corn. I wasn’t in the mood for the flavor and texture one gets with baking soda, so instead I decided to separate the eggs and beat the whites for a lighter texture. The result? A sweet and savory souffle-like fluff of highfalutin’ heaven.

I have always been somewhat souffle-phobic. But as it turns out, by simply beating the egg whites I had just conquered that fear. I made a souffle without even realizing it.

Because of the cornmeal and crunchy fresh corn, this has more texture than a refined cheese souffle. It’s great as is, but the possibilities for additions are ample: grated cheese, chiles, roasted peppers, a handful of fresh herbs, a swirl of pesto. Mmm mmm. Thank you, Lady Bird.


3 ears of corn, kernels cut from the cob
1/3 cup stone-ground cornmeal (see hints below)
2 cups organic milk
Butter the size of a walnut (according to Ladybird—I used about a tablespoon)
1 teaspoon salt
4 eggs, separated

1. Preheat oven to 425. Combine the corn, cornmeal, butter, milk and salt in a large saucepan and stir over medium heat until the mixture reaches a boil. Cook for several minutes, stirring frequently, until it gets thick.

2. Remove from heat and allow to cool for a few minutes, then whisk in egg yolks.

3. Beat egg whites until stiff peaks form, and then gently fold into corn mixture.

4. Spread into a buttered 2-quart casserole dish and bake for 10 to 15 minutes until spoonbread is puffed and golden.

5. Serve immediately.

Serves 6 to 8.

By Melissa Breyer, Producer, Care2 Green Living.


Winn Adams
Winn Adams4 years ago


Nils Lunde
PlsNoMessage se4 years ago


Deepti Patil
Deepti Patil5 years ago


Loesje vB
Loesje Najoan5 years ago

I like corn. No matter how it cooked or baked. I just love it. Thank you Melissa.

Sharon L.
Sharon L.5 years ago

I am going to try this recipe! Thanks!

Cat N.
Cat N.5 years ago

Could you be more specific as to how much corn is needed? Who can tell how much corn three cobs will provide.

Pat Vee
Pat Vee5 years ago

Sounds good.ty.

May Howie
may Howie5 years ago

sounds good,might try this

Nur O.
nur o.5 years ago

Thank you

Faith B.
Faith Billingham5 years ago

thank you :)