Description
A delightful dish that combines the sweetness of corn with a fluffy, cake-like texture, perfect as a comforting side for savory meals.
Ingredients
Scale
- 1 cup fresh cornmeal
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cornmeal, baking powder, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and sugar.
- Pour the wet mixture into the dry ingredients and gently fold in the sweet corn kernels.
- Pour the batter into a greased 9-inch square baking dish and bake for 25-30 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- For a vegan version, substitute eggs with flaxseed meal and use plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Texan Sweet Corn Spoonbread, Southern cuisine, cornmeal, comfort food