Fresh-Corn Spoon Bread

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 ears of fresh corn, approximately
  • cup cornmeal
  • 2 cups hot milk
  • ¼ cup butter
  • 2 teaspoons sugar
  • teaspoons salt
  • teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh onion
  • 2 eggs, separated


  1. Split each row of corn grains with a sharp knife. Cut off about one-third of the grains all around each ear. Repeat the cutting. Scrape the cob with a tablespoon to get the remaining pulp and milk. Measure. There should be one and one-half cups.

  2. Preheat oven to moderate (325°F.). Butter the bottom but not the sides of a one-and-one-half-quart casserole.

  3. Mix the corn with the cornmeal and stir in the hot milk. Cook, stirring, over moderate heat for about five minutes, until thickened. Remove from the heat and blend in the butter, sugar, salt, pepper and onion.

  4. Beat the egg yolks, add a little of the hot mixture, and return to the remaining hot mixture in the pan. Beat the egg whites until stiff and fold them into the corn mixture.

  5. Turn the mixture into the prepared casserole and set it in a pan of hot water. Bake for about one hour, until a knife inserted into the center comes out clean. Serve immediately.

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