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Corn Spoon Bread

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By Betty Crocker Kitchens
Updated Oct 18, 2016
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This quick bread baked using corn is perfect for a fall menu.

Corn Spoon Bread

  • Prep Time 10 min
  • Total 50 min
  • Servings 12
  • Ingredients 12
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Ingredients

  • 1 cup Gold Medal™ self-rising white cornmeal mix
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 cups frozen corn (from 25-oz bag), thawed
  • 2 cups plain yogurt
  • 1/4 cup butter, melted
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme leaves
  • 3 eggs, slightly beaten
  • Additional chopped fresh chives, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 12 (6-oz) ramekins (individual baking dishes) with butter.
  • Step 
    2
    In large bowl, stir together cornmeal mix, flour, sugar and salt; make well in center of mixture. In another bowl, stir together corn, yogurt, melted butter, 1/4 cup chives, the parsley, thyme and eggs; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture evenly among ramekins. Place ramekins on large cookie sheet.
  • Step 
    3
    Bake 35 to 40 minutes or until golden brown and set. Garnish with chives. Serve immediately.

Nutrition

180 Calories
6g Total Fat
7g Protein
28g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Total Fat
6g
0%
Saturated Fat
3 1/2g
0%
Sodium
420mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
1g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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