Fresh Corn Spoonbread Recipe

We wouldn't dream of asking you to put away Mama's prize-winning cornbread recipe, but you may want to test out this fresh twist at your next dinner for company.

Hands On Time:
30 mins
Total Time:
1 hrs 5 mins
12 servings


  • 1 cup self-rising white cornmeal mix

  • 1/2 cup all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 4 cups fresh corn kernels (about 8 ears)

  • 2 cups plain yogurt

  • 1/4 cup butter, melted

  • 1/4 cup chopped fresh chives

  • 2 tablespoons chopped fresh parsley

  • 1 teaspoon minced fresh thyme

  • 3 large eggs, lightly beaten

  • Garnish: fresh thyme sprigs


  1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) buttered ramekins.

  2. Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately.

    Fresh Corn Spoonbread
    Iain Bagwell; Styling: Heather Chadduck
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