Summer Corn Spoon Bread
Prep time
Cook time
Total time
Warm, custard like spoon bread made with fresh summer corn.
Serves: 8-10 servings
  • 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
Recipe by The Crepes of Wrath at