Cheddar-Corn Spoonbread

This delicious side dish is comforting, warm and cheesy – in other words, all the good stuff.

Serves: 6Prep: 15 minutesCook: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 2 3⁄4 cups milk
  • 1⁄2 cup yellow cornmeal
  • 1⁄2 teaspoon salt
  • 1 1⁄2 cups Shredded Cheddar Cheese, divided
  • 1 package (10 oz.) frozen corn, thawed
  • 6-inch chopped green onions
  • 3 large eggs, lightly beaten


  • Preheat oven to 400°F.
  • Combine the first 3 ingredients in a medium saucepan over medium-high heat; simmer, stirring constantly, 4 minutes or until mixture has thickened. Remove from heat.
  • Stir in 1 cup of the cheese, the corn and the green onion. Cool 5 minutes.
  • Place eggs in a large bowl. Slowly whisk the corn mixture into the eggs. Transfer the mixture to an 11”x7” baking dish or 8 individual ramekins lightly coated with cooking spray. Top with remaining cheese.
  • Bake for at 400°F for 16 minutes or until center is just set and cheese is melted. Serve warm.
  • Refrigerate leftovers.