Not-Jiffy Spoon Bread
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 40 min @ 375° |
| Source | OnceUponAChef.com |
| Yield / serves | 6-8 servings |
| Rating | (unrated) |
Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 cup yellow cornmeal
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 stick (½ cup) unsalted butter, melted, plus more for the baking dish
- 1 (8.5 oz) can creamed corn
- 1 1/3 cups raw fresh corn kernels, cut from 2 ears of corn (frozen kernels may be substituted)
- 1 cup sour cream
- 2 large eggs, beaten
Preparation
Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter.
In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined. Add the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish and bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm or room temperature.
Make-Ahead Instructions: Spoon bread can be made up to 2 days ahead of time. To reheat, cover the baking dish with aluminum foil and warm in a 300°F-oven for 30 to 35 minutes, or until warmed through.
