Last week, the HH brought home 2 heaping boxes of fresh corn. I immediately hit the internet for corn recipes, as I knew we had a few weeks of all thing corn in our future. I found this corn bread variation on Southern Living, and it looked awesome {and not just because of the name. Spoonbread? It’s so fun!}. So i made it and it totally lived up to its name.
It was a big hit! Savory and scrumptious and a perfect way to use up some of that corn. If you have chili on the menu anytime soon, whip this up. You won’t regret it!
Ingredients
1 cup self-rising white cornmeal mix
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 cups fresh corn kernels {can use frozen}
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh thyme
3 large eggs, lightly beaten
Directions
Preheat oven to 350F. Butter a 9×13 pan and set aside. In a large mixing bowl, stir together cornmeal, flour, sugar and salt. Make a well in the center and set aside. In a separate bowl, stir together remaining ingredients. Pour into well of cornmeal mixture and stir just until moistened. pour into the baking pan.
Bake at for 40 to 50 minutes or until golden brown or until a toothpick inserted into the center comes out clean. Serve with your favorite chili recipe, like one of the awesome recipes below:
- Southwest Chicken Chili
- Hobo Bean and Bacon Chili
- Vegetarian Chili Recipe
- Slow Cooker Quinoa Chicken Chili
- White Chicken Chili w/ Poblano Peppers
Mamatosix says
What is self rising white cornmeal mix?
I’ve never heard of it. I’d like to sub just plain cornmeal but how do I make it self rising?
Marcia says
I was going to ask the same thing! Then I found this:
http://thesouthernladycooks.com/2014/11/19/handy-food-tip-how-to-make-your-own-self-rising-cornmeal-mix/
Anita Morton says
Hi Mamatosix,
According to food.com (http://www.food.com/about/cornmeal-59), the substitutions are as follows:
1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal;
1 1/4 cup cornmeal + 3/4 fat-free milk + 1 tbsp baking powder + 1/2 tsp salt + 1 egg, lightly beaten = self-rising cornmeal mix
I have never tried this, but I think I will try and see if it works. I live in Ontario, Canada and I haven’t seen self-rising white cornmeal mix in the stores here.
Hope this helps! Anita
Lynn says
Hi Mavis,
I’m sure you are being flooded with questions. I was just wondering how your brother is doing and if you know what his prognosis is. He’s your only sibling right? And now I’m just being nosy by asking how old he is and if he’s married or has any kids. Just wondering how they’re holding up if he does. Thanks, Lynn
Deborah says
I have a good Cornbread Casserole recipe.
2 pkgs Mexican cornbread mix, (or make your own)
1 can cream corn recipe
8 oz shredded cheese
1 lb sausage or ground meat of choice
Cook meat until done. Mix cornbread as per directions. Add cooked meat, creamed corn, and cheese. Bake according to package directions.
This is good hot or cold. If left over, can be reheated in microwave.
Mamatosix says
Thanks so much Anita! I will give it a try. I usually never buy pre-made mixes.
Now I am wondering what Mexican corn bread mix is 🙂
Marty says
Looks good. I tried to click into the chili recipes and got page not found errors. Anyone else receiving please?
Mavis Butterfield says
They should be fixed now. Thanks for letting me know.
Emily Bq says
I was THISCLOSE to being obnoxious and sending you an email asking when you would be posting this recipe. My ears perked up last week when you mentioned how wonderful this was, and that the recipe would be forthcoming. I can’t wait to give it a try. I puffy heart corn bread.
Ellen Baber says
Have you had Spoonbread in Williamsburg,VA? A bit different then this delightful recipe. Spoon bread is a wonderful addition to a meal. We offer butter, honey, molasss or sorghum as a choice to “dress” the lovely spoonbread.