1 Video | Photo: Big Daddy's Sweet Corn Spoon Bread Recipe
Ingredients
- 2 1/2 cups corn kernels, fresh or frozen and thawed
- 5 eggs
- 2 tablespoons unsalted butter, cubed small
- 2 tablespoons sugar
- 1/2 cup milk
- 1/2 cup grated mozzarella cheese
- 6 slices bacon, cooked crisp and crumbled
- 1 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 1/2 tablespoons salt
- 1 tablespoon cracked black pepper
- 1/4 cup Parmesan
- 3 tablespoons chopped parsley leaves
Directions
Preheat the oven to 350 degrees F.
Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.
Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.
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By ChefGBrown
on October 17, 2012
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I saw this recipe on Food Network over a year ago and I couldn't wait to try it out. Instead of pureeing all the corn, I pureed all except half a cup. The amount of salt Chef McCargo uses is WAY to much. Trust me (and the other reviews I cut the salt and paprika in half and the next time I make this, I will use even less. I didn't use any bacon (watching calories. Added 2 tbsp of white cornmeal due to other reviews that the texture was funny. I used sharp cheese and added 2 small jalapeno peppers.
IT WAS AMAZING. Everyone loved it. The next time, I will add more jalapeno and more corn. I will leave 1 cup of corn whole kernals. Also, I added double sugar, I love the contrast of sweet and savory. I will definitely make this again, and who knows, maybe add some bacon!
By fjohnsonnichols
chicago
on February 03, 2012
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very fun to make my family enjoyed it and it taste very good
By lsmith28_11844953
Monroe LA
on February 20, 2011
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sweet corn spoon bread
Read all 19 reviews