Corn and Tomato Spoonbread

  4.2 – 5 reviews  • Gluten Free
Level: Easy
Total: 40 min
Prep: 5 min
Cook: 35 min
Yield: 4 servings

Ingredients

  1. Unsalted butter, for the ramekins
  2. 1/2 cup cornmeal, plus more for the ramekins
  3. 2 cups whole milk
  4. 1 cup corn kernels (from 2 ears corn)
  5. Kosher salt
  6. 4 large eggs
  7. 3/4 cup freshly grated parmesan cheese
  8. 2 tablespoons minced fresh chives
  9. 2 medium tomatoes
  10. 2 tablespoons extra-virgin olive oil
  11. Freshly ground pepper
  12. Pickled vegetables, such as carrots, green beans and okra, for serving

Instructions

  1. Preheat the oven to 375 degrees F. Generously butter four 6-ounce ramekins and dust with cornmeal; tap out the excess.
  2. Whisk the milk, corn, cornmeal and a pinch of salt in a large microwave-safe bowl and microwave 5 minutes. Stir and continue to microwave until thick, about 2 more minutes. Meanwhile, beat the eggs in a bowl with a mixer until thick and airy, about 5 minutes.
  3. Whisk 1/2 cup cheese and 1 tablespoon chives into the hot cornmeal mixture until thick. Whisk half of the cornmeal mixture into the eggs, then whisk in the remaining cornmeal mixture until smooth. Divide the batter among the prepared ramekins and sprinkle with the remaining 1/4 cup cheese. Transfer the ramekins to a baking sheet and bake until puffed and set, 20 to 25 minutes.
  4. Meanwhile, chop the tomatoes and toss with the olive oil, the remaining 1 tablespoon chives, and salt and pepper. Top the spoonbread with the tomato mixture. Serve with pickled vegetables.

Nutrition Facts

Calories 441
Total Fat 25 grams
Saturated Fat 10 grams
Cholesterol 259 milligrams
Sodium 449 milligrams
Carbohydrates 33 grams
Dietary Fiber 3 grams
Protein 19 grams

Reviews

Amanda Murphy
My husband and I really liked this. I actually baked it in my cast iron skillet instead of ramekins and baked for 25 min. I got crazy 😀 and added fried green tomatoes at the end as an extra topper.
Cindy Murray
mine was very eggy, and tasted more like a quiche than a side dish. I was disappointed!
Luke Lozano
Delicious! Wonderfully creamy. The sweetness is balanced perfectly by the Parmesan. A great summer dish with fresh tomatoes and corn. The leftovers were perfect for breakfast!
Jennifer Garcia
I loved it. I made it with almond milk to cut down on dairy and used fresh mirai sweet corn. It was wonderful.
Jay Spence
Surprisingly good as I do not really like spoonbread. I used frozen corn and served as a side dish.

 

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