Spoon bread is a cornbread so soft and fluffy that you need to eat it with a spoon, hence the name. It’s a Southern classic, and Jo was kind enough to share her family recipe with us! Jo’s Corn Spoon Bread is almost creamy in texture and has plenty of that classic sweet and savory corn flavor, especially since each bite is loaded with green onions and melty Monterey Jack cheese. This side is perfect for serving at barbecues with baby back ribs or at crab boils; Jo’s Corn Spoon Bread ensures you never need to worry about what side dish to bring to the occasion!
Ingredients
- 1 (8-ounce) package of cream cheese, softened
- 2 tablespoons sugar
- 2 large eggs, beaten
- 1 cup milk, 2%
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon pepper
- 2 cups frozen corn
- 1 (14.75-ounce) can cream-style corn
- 1 cup yellow cornmeal
- 1 cup Monterey Jack cheese, shredded
- 3 green onions, thinly sliced, plus more for topping
- coarsely ground pepper, optional
Directions
Step 1 –Grease a 3-quart slow cooker.
Step 2 –In a large bowl, beat the cream cheese and sugar together until smooth.
Step 3 –Gradually beat in the eggs.
Step 4 –Beat in the milk, butter, salt, cayenne, and pepper until blended.
Step 5 –Stir in the frozen corn, cream-style corn, cornmeal, Monterey Jack, and green onions.
Step 6 –Pour the mixture into the prepared slow cooker.
Step 7 –Cover and cook on low until a toothpick inserted into the center comes out clean, about 3-4 hours.
Step 8 –Serve with green onions and season with pepper.
