Moist Corn Spoon Bread Recipe

4.5 2 2
Moist Corn Spoon Bread Recipe
Moist Corn Spoon Bread Recipe photo by Taste of Home
Publisher Photo

Moist Corn Spoon Bread Recipe

Read Reviews
4.5 2 2
Publisher Photo
Enjoy an easy take on this Southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. —Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 2 eggs, beaten
  • 1 cup 2% milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 2 cups frozen corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup yellow cornmeal
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3 green onions, thinly sliced

Directions

In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients.
Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until a toothpick inserted near the center comes out clean. Yield: 8 servings.
Originally published as Moist Corn Spoon Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p23

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 2 eggs, beaten
  • 1 cup 2% milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 2 cups frozen corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup yellow cornmeal
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3 green onions, thinly sliced
  1. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients.
  2. Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until a toothpick inserted near the center comes out clean. Yield: 8 servings.
Originally published as Moist Corn Spoon Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p23

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMoist Corn Spoon Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dkuglin User ID: 7994611 257678
Reviewed Dec. 4, 2016

"Hands down the best cornbread EVER!"

MY REVIEW
pajamaangel User ID: 1603339 243343
Reviewed Feb. 6, 2016

"I made this in the oven at 350 for 45 minutes and it turned out great! The cayenne gave it a nice kick!"

Loading Image