Corn Spoon Bread(Sweet Corn Cake)
Sweet corn spoon bread features tender corn mixed into a moist, flavorful cornmeal base, perfect for comforting family dinners or potlucks that delight with a hint of cinnamon and honey.
Ingredients
Instructions
- In a nonstick skillet, combine corn, evaporated milk, dry milk powder, 1 tablespoon honey, 1 teaspoon vanilla, and 1/4 teaspoon cinnamon.
- Cook over medium heat until the liquid is absorbed and the corn is brown and sticky, stirring constantly.
- Preheat the oven to 325°F and spray a 1-quart baking dish with cooking spray.
- In a mixing bowl, combine cornmeal, baking soda, and remaining cinnamon.
- Add buttermilk, beaten egg, melted margarine, remaining honey, and vanilla; mix well.
- Pour the cornmeal mixture into the prepared baking dish.
- Bake in the preheated oven for about 30-35 minutes, or until golden brown and set.
- Serve warm as a savory or slightly sweet side dish.
Tips & Substitutions
For a sweeter flavor, consider adding a bit more honey or a splash of maple syrup. If you need a dairy-free option, use almond milk instead of buttermilk. Make sure to stir the corn mixture constantly while cooking to avoid sticking. You can also substitute fresh corn if it's in season for a fresher taste.
Serving Suggestions
Serve warm as a side dish with grilled meats or roasted vegetables for a comforting meal. It pairs beautifully with Granny Smith'S Apple Dip for a sweet contrast. This dish is versatile enough to be enjoyed at breakfast or brunch as well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spoon bread in a microwave-safe dish and heat in short intervals, stirring occasionally until warmed through. Alternatively, reheat in the oven at 350°F until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Spoon Bread(Sweet Corn Cake) contains roughly 331 calories, with 8g protein, 57g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (43% of the Daily Value), and a good source of calcium and protein. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, fresh corn can be substituted for frozen corn. Just ensure it's cooked and cut off the cob before mixing it into the recipe. Fresh corn will add a delightful sweetness and texture to the dish.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just bake it right before serving for the best texture. This makes it convenient for meal prep or holiday gatherings.
What if I don't have buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using it in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).