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Corn Spoonbread

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.

Read more: Food, All recipes, Desserts, Entrees, Side Dishes,

By Melissa Breyer, Producer, Care2 Green Living.

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.


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6:28PM PDT on Sep 5, 2012


12:57PM PDT on Sep 4, 2012


4:46AM PDT on Oct 11, 2011


9:52PM PDT on Sep 26, 2011

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

12:56PM PDT on Sep 19, 2011

I am going to try this recipe! Thanks!

6:29PM PDT on Sep 18, 2011

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

12:27AM PDT on Sep 6, 2011

Sounds good.ty.

10:22AM PDT on Sep 4, 2011

sounds good,might try this

7:54AM PDT on Sep 3, 2011

Thank you

12:44AM PDT on Sep 3, 2011

thank you :)

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