Corn and Tomato Spoonbread
Delight your taste buds with this irresistible Corn and Tomato Spoonbread, a comforting Southern-style dish that's part cornbread, part casserole, and entirely delicious! Bursting with the natural sweetness of fresh corn kernels and juicy grape tomatoes, this recipe combines creamy sharp cheddar cheese with the rich, buttery texture of a traditional spoonbread. The batter, made with yellow cornmeal and lightly sweetened with a touch of sugar, bakes to golden perfection in under 40 minutes. Soft and spoonable with pops of vibrant color, this crowd-pleasing dish is perfect as a side for barbecues, holiday meals, or a casual weeknight dinner. Quick to whip up and generously portioned to serve six, it's a warm and hearty recipe that pairs wonderfully with a sprinkle of fresh parsley for added freshness and flair.
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Ingredients
- 2 cups fresh corn kernels (about 3 ears)
- 1 cup grape tomatoes, halved
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1.5 cups whole milk
- 4 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter or non-stick cooking spray.
Step 2
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well blended.
Step 3
In a separate bowl, whisk together the milk, melted butter, and eggs until smooth. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 4
Fold in the corn kernels, halved tomatoes, and shredded cheddar cheese. Mix gently to distribute the ingredients evenly throughout the batter.
Step 5
Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
Step 6
Bake in the preheated oven for 35-40 minutes or until the spoonbread is golden brown on top and a toothpick inserted into the center comes out clean.
Step 7
Remove the dish from the oven and let it rest for 5-10 minutes before serving.
Step 8
If desired, garnish with freshly chopped parsley for a pop of color and extra flavor. Serve warm with a spoon and enjoy!
Nutrition Facts
| Serving size | (1498.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2449.7 |
| Total Fat 114.8g | 0% |
| Saturated Fat 64.5g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 659.0mg | 0% |
| Sodium 1800.9mg | 0% |
| Total Carbohydrate 297.3g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 60.6g | |
| Protein 81.3g | 0% |
| Vitamin D 241.0IU | 0% |
| Calcium 1352.7mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 2081.6mg | 0% |
Source of Calories