Corn-Spoon
A fluffy, savory corn pudding with a golden crust, perfect for family dinners or holiday gatherings, combining sweet corn flavor with a tender, airy texture.
Ingredients
Instructions
- Grease a 2-quart baking dish.
- Beat egg whites until stiff.
- Beat yolks until thick.
- Stir corn meal and salt into milk, beating hard.
- Cook a few seconds until the mixture reaches the consistency of thick mush;
- Blend in margarine, cream-style corn, baking powder, and egg yolks.
- Fold in the beaten egg whites.
- Pour the mixture into the prepared baking dish.
- Bake at 350°F for about 35 minutes or until puffy and golden brown; a knife inserted in the middle should come out clean.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of scalded milk. If you want to make this dish dairy-free, you can substitute almond milk and use a vegan butter alternative. Ensure the egg whites are beaten to stiff peaks for maximum fluffiness. Mixing the corn meal with the liquid ingredients helps prevent lumps, so stir well before cooking.
Serving Suggestions
This corn spoon dish is delightful served warm as a side for grilled meats or a hearty salad. For a comforting breakfast, serve it with fresh fruit or a drizzle of maple syrup. It pairs beautifully with American recipes like Fried Chicken or a simple Spinach Ricotta Dip for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Spoon contains roughly 400 calories, with 5g protein, 89g carbohydrates, and 3g fat. It is an excellent source of vitamin A (42% of the Daily Value), vitamin C (32% of the Daily Value), and iron (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1094mg per serving (48% of the Daily Value).
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 cream-style corn?
Yes, you can use fresh corn; however, you'll need to blend it to achieve a creamier texture. You can mix it with a bit of milk to create a similar consistency to cream-style corn, ensuring the dish remains moist.
What can I substitute for margarine?
If you're looking for a substitute for margarine, unsalted butter works well and adds a rich flavor. For a dairy-free option, use coconut oil or a plant-based butter substitute. Just keep in mind that the flavor may vary slightly.
How do I know when the corn spoon is done baking?
The corn spoon is done when it is puffy and golden brown on top. Insert a knife in the center; if it comes out clean, it’s ready to serve. If the top is browning too quickly, you can cover it loosely with foil during the last few minutes of baking.
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).