Nancy'S Spoon Cornbread
Nancy's Spoon Cornbread offers a cheesy, slightly sweet flavor with a moist texture, perfect for family dinners or casual gatherings. Variations include adding hot peppers for a spicy kick.
Ingredients
Instructions
- In a saucepan, combine milk and cornmeal, cooking on low heat and stirring constantly until thickened.
- Remove from heat and stir in grated cheese.
- In a separate bowl, whip egg whites until stiff peaks form.
- Gradually add egg yolks to the cornmeal mixture, stirring well.
- Add canned cream-style corn, sautéed onion, and sugar to the mixture and stir to combine.
- Pour the batter into a greased baking dish and bake at 375°F (190°C) for about 30 minutes, or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a pinch of smoked paprika or switch out the cheese for pepper jack for a spicy twist. If you don't have cream-style corn, you can blend regular corn with a bit of milk to achieve a similar texture. Make sure to whip the egg whites until they form stiff peaks for the best texture in your cornbread.
Serving Suggestions
Serve Nancy's Spoon Cornbread warm as a side dish with chili, barbecue, or as part of a holiday meal. It pairs beautifully with Kathy's Sweet Potato Fluff for a comforting plate. You can also enjoy it as a hearty breakfast topped with a bit of butter or honey.
Storage & Reheating
Store leftover Nancy's Spoon Cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through. You can also reheat in an oven at 350°F (175°C) for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy'S Spoon Cornbread contains roughly 471 calories, with 12g protein, 80g carbohydrates, and 13g fat. It is an excellent source of iron (58% of the Daily Value), vitamin C (31% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 466mg per serving (20% 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 a different type of cheese in this recipe?
Absolutely! While the recipe calls for grated cheese, you can experiment with different varieties like Monterey Jack, feta, or even a sharp cheddar for a more robust flavor. Just keep in mind that the meltability of the cheese can affect the texture of the cornbread.
Is there a gluten-free option for this cornbread?
Yes, this recipe is naturally gluten-free since it uses cornmeal instead of flour. Just ensure that your cornmeal is certified gluten-free if you have a gluten sensitivity. This makes it a great option for those following gluten-free diets.
Can I prepare the batter in advance?
While it's best to bake the cornbread fresh, you can prepare the batter and store it in the refrigerator for a few hours before baking. Just give it a quick stir before pouring it into the baking dish, as the ingredients may settle.
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).