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Savory Corn Spoonbread

Scott Phillips

Servings: 6 to 8

Here’s a favorite holiday side, streamlined to be simple enough even for a weeknight. Serve with baked ham, roast chicken, or seared shrimp.


  • 4 Tbs. unsalted butter
  • 3 Tbs. minced shallot
  • 3 oz. (2/3 cup) all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 14.5-oz. can corn, drained
  • 1 14.5-oz. can creamed corn
  • 1 cup sour cream
  • 2 large eggs, lightly beaten

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 75
  • Sodium (mg): 460
  • Carbohydrates (g): 38
  • Fiber (g): 3
  • Protein (g): 6


  • Heat the oven to 350°F.
  • Melt the butter in a 10-inch skillet over medium heat. Add the shallot, and cook until softened, about 2 minutes. Let cool slightly. 
  • Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, and pepper. Stir in the corn, creamed corn, sour cream, eggs, and the shallot. Mix until thoroughly combined. Pour into a buttered 2-quart baking dish and bake until the top is golden brown, about 30 minutes.


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