Corn and Tomato Spoonbread

Recipe by Lori Mama
READY IN: 40mins


  • nonstick cooking spray, for ramekins
  • 12
  • 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


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