Corn and Tomato Spoonbread

READY IN: 40mins
Recipe by Lori Mama

Taken from the July/Aug. Food Network Magazine with adjustments.

Top Review by DailyInspiration

Loved this spoonbread -- it was a definite hit at our house tonight! I did make one mistake though -- I used cream corn vs. whole kernel corn so I increased the cornmeal and parmesan a little bit to make up for it and it turned out just perfect. Instead of 4 ramekins -- I used two large ones (had a little left over) and cooked it a little longer. They make a great presentation with the chopped tomato and chives. Made for Everyday is a Holiday, July, 2013.

Ingredients Nutrition

  • nonstick cooking spray, for ramekins
  • 12 cup cornmeal
  • 2 cups milk
  • 1 -12 oz.can peaches and cream corn kernel, drained
  • salt and pepper
  • 4 eggs, beaten until thick and airy
  • 34 cup parmesan cheese, freshly grated
  • 2 tablespoons chopped chives
  • 2 tomatoes, skinned, seeds removed and diced


  1. Preheat oven to 375.
  2. Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.
  3. Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
  4. Stir and continue to cook another 2 minutes until thickened.
  5. Stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup Parmesan cheese.
  6. Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.
  7. Bake until puffed and set, about 25 minutes.
  8. Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
  9. Top the spoonbread with the tomatoes.

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