Sweet corn spoonbread from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on September 17, 2017

    I didn't like this version as much as others I've made, but was impressed by the taste. This spoonbread uses real corn that is pureed as part of the custard, which makes it very corn-y and surprisingly sweet given the teeny amount of sugar in it. The spoonbread rose beautifully, but the texture was a bit odd - sort of gritty in a way my last version wasn't. I'm not really sure why. Anyway, though it was only a qualified success, I'm sure it will be good for breakfast tomorrow with butter and maple syrup. Glad I tried it.

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