Cornmeal-Creme Fraiche Spoon Bread

Rating: 2.79 stars
85 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 33
  • 2 star values: 25
  • 1 star values: 9

Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.

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Ingredients

Directions

  • Preheat oven to 350 degrees. In a medium saucepan, combine milk, butter, and salt. Bring to a simmer over medium-high heat, then reduce heat to maintain simmer. Gradually whisk in cornmeal until mixture is thickened, about 1 minute. Remove from heat; whisk in creme fraiche.

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  • In a large heatproof bowl, whisk together egg yolks and chives. Gradually whisk in cornmeal mixture; fold in corn.

  • Butter a 9-inch round cake pan. Whisk egg whites on medium-high speed until soft peaks form, about 1 minute. Stir one-quarter of beaten whites into cornmeal mixture to loosen. Gently fold in remaining whites until just combined. Pour batter into prepared pan. Bake until puffed and lightly browned on top, about 40 minutes. Serve immediately.

Reviews (6)

85 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 33
  • 2 star values: 25
  • 1 star values: 9
Anonymous
Rating: 5.0 stars
11/25/2019
I have made this recipe every Thanksgiving since I discovered it. Love it. You do have to reduce the salt, because that is too much.
Anonymous
Rating: 5 stars
12/28/2018
This recipe is easy to make and is delicious. I've made several times and sometimes I add onions and peppers to it. Love this.
Anonymous
Rating: Unrated
01/28/2017
This has nothing to do with the food, but the recipe. Why is it when I save one of these recipes to my desktop to refer to later...when I open it the ingredients are no longer there, only the directions. does anyone else have this problem? It happens continually with Martha's recipes but not with other food sites. Comments?
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Anonymous
Rating: 4 stars
11/24/2014
I made this for an early Thanksgiving this year using Bob's Red Mill whole grain corn flour, only 4 tablespoons of butter, and only 1 teaspoon of salt. I also omitted the chives as the frost has already decimated mine. It was a light, fluffy, tasty hit! It's not greasy at all this way, and could even take a drizzle of melted butter on top!
Anonymous
Rating: Unrated
10/26/2014
Too salty. Too greasy. Too heavy.
Anonymous
Rating: 3 stars
10/21/2014
I'm wondering if 2 1/4 tsp of salt is a typo? Though the texture on this was lovely, it turned out far too salty. Next time I'll cut the salt by half, if not more.
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