Spoon bread is like cornbread but it’s creamy enough that you have to eat it with a spoon.  This goes well with all kinds of spicy grilled meats.
By / Photography By Jennifer Bakos | July 25, 2016



1 cup all-purpose flour
3/4 cups stone ground cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
3 large eggs
1 cup buttermilk
1 cup whole milk
3 tablespoons melted unsalted butter, divided
2 tablespoons honey
2 cups fresh corn kernels
1/4 cup chopped chives
1 cup heavy organic cream

Preheat oven to 350 degrees. Place a 10 or 12-inch cast iron pan into the oven on the middle rack. Mix the dry ingredients together in a large bowl and set aside.

In a separate mixing bowl, whisk together eggs, buttermilk, whole milk, 2 tablespoons melted butter and honey.  Add dry ingredients to the wet ingredients and stir until the batter just comes together.  Fold in corn kernels and chives.  

Remove skillet from the oven and add 1 tablespoon melted butter.  Slowly pour batter into the pan. Slowly pour cream over the batter but do not mix it in.  Bake 35-45 minutes until the top layer is golden brown and a knife comes out clean. Remove from oven and let stand for 10 minutes before serving with a spoon.

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