Summer Corn Spoon Bread

rich + custardy

It’s the time of year where I get my annual summer cold – blerg. I fully blame Kramer for giving me this aberration and will take my revenge in the coming days, probably by giving it back to him and thus continuing the cycle for what I imagine will be at least a month before we’re both fully functioning members of society again. Until that day, I’ll use feeling under the weather as an excuse to eat bagels every morning and shirk all after-work responsibilities. Ah, yes – being a grown ass adult who can do whatever she wants comes with it privileges. Aside from not being in tip-top shape, Kramer and I had a pretty low-key weekend. We were both not feeling awesome on Friday, so we stayed in, watched Slow West, which I really liked, and ordered in a bunch of wings, which are maybe my favorite food. We were both asleep by 11pm, and I slept straight through until around 9:30 the next morning, so I think I may have needed the rest. On Saturday, we hung around on the couch until the mid-afternoon, then made the trek out to Queens to see the Mets play the Diamondbacks at Citi Field. There, we met our friends Tom and Val, their baby, Victoria, as well as Cindy and John, and proceeded to drink some beers and eat delicious ballpark fare like nachos, crinkle fries and hot dots. After the game, we met up with some friends at El Cortez back in Brooklyn, had a few piña coladas, then grabbed a couple of sandwiches from Roberta’s and went home to watch TV and sleep. I was shockingly not hungover on Sunday morning, despite our many drinks, so I spent the day in the kitchen making a pie, a cake, popsicles and lunches for the week, then, eager to get out of the house, Kramer and I had dinner at Momo followed by drinks at Burnside with our friend Taren and her visiting mother and aunt. Kramer and I got home and stayed up long enough to watch this week’s True Detective (duh) before hitting the hay. A weekend well done, indeed.

summer corn spoon breadAsbury Park, a triple decker club sandwich, the eggplant parm from Roberta’s and Citi Field eats.

I saw this recipe on Food52 a while back and when one of my coworkers gave me a giant bag of corn a few weeks ago, I knew exactly what I would be doing with it. I’ve made spoon bread in the past, but this is honestly a great recipe and I particularly loved it. The insides were just the right amount of gooey – not soupy, but just perfectly custard-like, and then top was nice and crunchy with enough of a cornbread-like texture that made you want to eat this with a side of fried chicken and maybe even a biscuit because who cares about carbs? I added fresh corn, obviously, because I love the little pop of kernels in each bite, but you totally don’t have to do that. The best thing about this spoon bread is that you don’t have to cut it into squares or bars or whatever – just scoop it out and serve. It’s perfect as a warm side dish for brunch or as a room temperature potluck accompaniment. I brought it into my office and left a note suggesting that people microwave it and eat it for breakfast, and it was not surprisingly all gone by lunch. Summer is the season for cornbread, but if you’ve eaten a lot of it already, give spoon bread a try – I think you’ll love it.

summer corn spoon breadsummer corn spoon breadWhat you need.

summer corn spoon breadI could just eat this whole bowl of corn on its own.

summer corn spoon breadGet everything into your pan and bake.

summer corn spoon breadEverything is better topped with maple syrup.

summer corn spoon breadsummer corn spoon breadsummer corn spoon bread

Summer Corn Spoon Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
Warm, custard like spoon bread made with fresh summer corn.
  • 1 cup all-purpose flour
  • ¾ cup yellow or white corn meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 2 eggs
  • 2 cups whole milk
  • 3 tablespoons melted butter, plus 1 tablespoon to grease your pan
  • 1 tablespoon maple syrup, plus more for serving
  • 3 ears corn, kernels removed
  • 1 cup heavy cream
  1. Preheat your oven to 350 degrees F. Place an 8x8-inch baking dish in the oven to heat up while you get your batter ready.
  2. Whisk together your flour, corn meal, baking powder, baking soda, nutmeg and salt and set it aside.
  3. In a medium sized bowl, whisk together your eggs, milk, melted butter and maple syrup. Stir in the dry ingredients until well combined and smooth, then fold in the corn kernels.
  4. Remove your heated dish from the oven and place 1 tablespoon of butter in it, swirling it around until the pan is greased. Pour your batter into your prepared pan, then pour your 1 cup of heavy cream on top and immediately place the dish in the oven. Bake for 45-50 minutes, until the top layer is barely golden (do not overcook or you won't have that custardy, spoon bread texture).
  5. Let the cake stand for 10 minutes or so, then pour maple syrup over the top and serve warm. This will keep well, covered and refrigerated, for up to 2 days - just heat up again before serving.
Adapted From


3 Responses

  1. Alexandra says:

    All those sandwiches up there are looking mighty fine and I am officially craving one.

    Hope you guys are feeling better soon!

  2. So simple and yummy! I love this!

  3. GAHD, the NYC sandwich game is out of control. Also, I fucking love spoonbread, so yeah I will be making this just as soon as the earth rotates me back to summer.

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