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KitchAnnette Spoonbread Dish

Cast Iron Skillet Corn Spoonbread

Annette Zito, KitchAnnette™
Prep Time 15 mins
Cook Time 40 mins
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.