Cast Iron Skillet Corn Spoonbread – 2021 Red Carpet Menu for Oscar®!

It’s the 2021 Red Carpet Menu for Oscar®! For Sound of Metal, it’s Ears in Metal!

Ready for a Spring Garden Party? That’s this year’s menu theme in honor of the late April Academy Awards. It’s a “set it and forget it” year. You can be sure that this dish won’t be “cast” a-side!

I was not excited to watch Sound of Metal. It didn’t sound enticing to me. Whomp whomp. But watch it, I must. And… wow. Not what I expected. It’s WONDERFUL. I’m already 3 times in! 

KitchAnnette Spoonbread IngrRiz Ahmed is fabulous. He’s rightfully up for Best Actor. So many transformations in one character. He blossoms on the one hand, then there’s the single-mindedness you can’t begrudge him. The ending is just… wow. I’m cheering for Ruben Stone! 


KitchAnnette Spoonbread Andy Luke

Andy Luke

Creating a dish for this was difficult. The amazing Andy Luke – more like Andy Luck for me – came up with many ideas, like tahini for the yams, but this one had me all in! Corn spoonbread! I admit, I’d never heard of it but instantly delved in to find out all about it.  

And corn spoonbread is a revelation! It’s so smooth and velvety. The pop of the corn kernels is the perfect texture balance. 

OK – so I covered sound – ears… it’s a stretch but… fine. A cute reference-ish. But the metal? Oh yeah!!! My favorite cast iron skillet gets a place in this. IN metal! Haaaaaa! Gee, I have a low bar of what is funny, right?  

KitchAnnette Spoonbread Dish

However I arrived here, this dish is amazing. Light, bright, silky, and delicious. It’s as Oscar-worthy as the movie!

Happy Oscars! 

KitchAnnette 2021 RCM







KitchAnnette Spoonbread Dish

Cast Iron Skillet Corn Spoonbread

Annette Zito, KitchAnnette™
Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish
Servings 6


  • Large Saucepot
  • 10" Cast Iron Skillet
  • Medium bowl


  • 3 cups milk
  • 2 cups corn (about 3 ears)
  • 3/4 cup cornmeal
  • 4 tbsp butter, divided
  • 2 eggs, large, lightly beaten
  • salt and pepper to taste


  • Place skillet on the center rack of the oven and heat to 350°.
  • Add 1/2 the milk and the corn to the saucepot. Bring to a boil over medium heat.
  • Whisk remaining milk and cornmeal in a medium bowl. Add to the pot, bring to a simmer, and stir constantly for 4-5 minutes until it thickens. Remove from heat.
  • Stir in 2 tbsp butter, eggs, salt and pepper. Set aside.
  • Carefully remove skillet from oven and grease with remaining butter. Spread the corn mixture evenly in the pan and bake for 25-30 minutes, or until golden brown. Serve warm.

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