Corn Spoon Bread
Super soft and cheesy, this springy Corn Spoon Bread is a comforting side dish filled with buttery corn and a crunchy cracker topping. Easy to make, though it's completely homemade, it's perfect for serving to a crowd. This isn't your standard spoon bread, is addictingly better.
Servings: 8 Servings
- 8 ounces Cream Cheese room temperature
- 2 tablespoons Sugar
- 2 large Eggs beaten
- 1 cup Whole Milk
- 2 tablespoons Butter melted
- 1/2 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
- 1/8 teaspoon Black Pepper
- 2 cups Frozen Corn
- 1 14¾ ounces can Cream-Style Corn
- 1 cup Yellow Cornmeal
- 1 cup Shredded Monterey Jack Cheese
Cracker Crumb Topping
- 1½ cups Ritz Crackers crushed
- 2 Garlic Cloves minced
- 2 teaspoons Worcestershire Sauce
- 4 tablespoons Butter melted
Preheat the oven to 375ºF and grease a 9x13 baking dish with cooking spray, butter, or oil.
In a large mixing bowl beat the cream cheese and sugar together until smooth. Gradually add the eggs into the mixture and beat until just incorporated.
Place the milk, butter, salt, cayenne pepper, and black pepper into the mixing bowl and beat together until well-blended.
Using a spoon, stir in the frozen corn, cream-style corn, yellow cornmeal, and shredded cheese. Scoop the mixture into the prepared baking dish.
In a small bowl combine the crushed Ritz crackers, garlic, Worcestershire sauce, and melted butter. Sprinkle on top of the casserole.
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Serving: 1serving | Calories: 448kcal | Carbohydrates: 38g | Protein: 12g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 535mg | Potassium: 326mg | Fiber: 3g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg