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Goat Cheese & Chile Corn Spoonbread

Scott Phillips

Servings: 8 to 10

Hot chiles and tangy goat cheese add excitement to sweet, soothing corn pudding. The heat level is customizable, so you might want to keep it mild if serving kids.


  • 4 oz. (8 Tbs.) unsalted butter; more for the pan
  • 1 bunch scallions, white and light-green parts finely chopped, green parts thinly sliced on a diagonal
  • 1/4 cup dry white wine
  • 2-1/2 cups frozen corn
  • 1/2 cup heavy cream
  • 1/4 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 3-1/4 oz. (2/3 cup) all-purpose flour
  • 2-3/4 oz. (1/2 cup) stone-ground yellow cornmeal
  • 3 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1 cup sour cream
  • 2 large eggs
  • 4 oz. fresh goat cheese, softened
  • 1 to 2 tsp. finely chopped fresh hot chile, such as Fresno or habanero

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 95
  • Sodium (mg): 310
  • Carbohydrates (g): 27
  • Fiber (g): 2
  • Protein (g): 7


  • Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-quart baking dish.
  • In a 10-inch skillet, melt the butter over medium heat. Add the white and light-green parts of the scallions and cook until softened and lightly browned, about 2 minutes. Remove the pan from the heat and add the white wine, swirling until the sizzling stops. Cook until the liquid in the pan reduces slightly, about 2 minutes.
  • Add 1-1/2 cups of the corn, the cream, nutmeg, 1/2 tsp. salt, and a few grinds pepper. Cook, stirring occasionally, until the cream thickens, about 4 minutes. Set aside.
  • Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the scallion greens, sour cream, eggs, the remaining 1 cup corn, and the creamed corn mixture until thoroughly combined.
  • In a small bowl, mash together the goat cheese and chile with a fork.
  • Pour the corn mixture into the prepared baking dish and smooth the top. Dollop teaspoons of the goat cheese mixture into the corn mixture, pushing some below the surface and leaving others exposed to ensure goat cheese throughout the dish. Smooth the surface.
  • Bake until the top is golden brown and a knife inserted in the center comes out moist with a few crumbs clinging, about 25 minutes. Let cool 10 minutes before serving.


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Reviews (3 reviews)

  • heathermadge | 08/26/2018

    flavor and texture were great. but a little feedback to the folks at fine cooking - halfway thru the recipe I measured out 3 1/4 cups flour before I realized you had put the weight measures before the volume - I get it that we should all start weighing our ingredients, but it is by no means mainstream yet, and it would be safer to put it second. I was in a huge hurry getting ready for dinner guests and almost missed my mistake. perhaps you could provide an option for each recipe to display volume vs/weight. I had a page from the magazine, so it wouldn't have helped me, but I can't be the only person this has ever happened to. It is doubly confusing because the flour and cornmeal are the only 2 listed this way and are surrounded by the other ingredients listed by measure.

  • Megann | 09/21/2017

    My husband still asks for this dish since I made it for Thanksgiving two years ago. It's so good!

  • goodandplenty | 11/11/2016

    A unique and delicious spoonbread - served at veggie Thanksgiving to rave reviews. The goat cheese dollops made the recipe.

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