SWEET CORN SPOONBREAD DRESSING — This savory Thanksgiving side dish is a mash-up of cornbread, corn pudding, and traditional stuffing. It’s comforting, delicious, and perfect for sharing with friends and family.
If you can’t decide whether to serve corn pudding, cornbread, or stuffing (dressing if you’re from the South) this Thanksgiving, this Sweet Corn Spoonbread Dressing is the answer.
Basically, it combines all of those Thanksgiving favorites into one creamy, cornbread like side dish, so you don’t have to choose.
Plus, combining several side dishes into one saves you so much time during the already busy holiday cooking and baking season.
And who doesn’t want to spend less time in the kitchen and more time with friends and family during the holidays? I know I do!
In the interest of full disclosure, you should know that the rest of my family did not love this as much as I did. But none of them like cornbread or stuffing–which is my favorite Thanksgiving dish.
So take all of that into consideration when you’re decided whether or not to serve this dish to your family. Personally, I think my family is missing out big time on this one, but you be the judge.
I love that this dressing features so many traditional Thanksgiving flavors, like onion, celery and sage, but in a whole new and exciting way.
Well, at least it’s exciting to me. And thanks to my family, I really did get to eat the whole thing myself!
If you’re looking to serve something that’s both new and traditional at the same time this Thanksgiving, I highly recommend this Sweet Corn Spoonbread Dressing.
Be sure to save this Sweet Corn Spoonbread Dressing recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Sweet Corn Spoonbread Dressing
- Produce: onion, celery
- Spices: poultry seasoning, salt and pepper
- Canned corn
- Baking powder
- 3 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups whole milk
- 1 cup water
- 1 tablespoon sugar
- 1 cup cornmeal
- 1 (11 oz.) can sweet corn, drained
- 1 teaspoon baking powder
- 3 eggs
- Preheat oven to 350 degrees. Grease or butter a shallow 3-quart baking dish.
- Melt the butter in a large pot over medium heat. Add the celery, onion, poultry seasoning, salt and pepper, and cook for about 5 minutes, until vegetables are tender.
- Add the milk, water and sugar to the pot and bring to a boil (careful, the mixture may bubble and splatter). Reduce heat and gradually whisk in the cornmeal, stirring until the mixture is thick and smooth and the liquid has been absorbed.
- Remove from the heat and stir in corn and baking powder. Let the mixture cool to room temperature, stirring often so it doesn't clump.
- Meanwhile, whisk the eggs in a small bowl until frothy. Add 1/3 of the eggs to the cornmeal mixture and stir to incorporate. Stir in the remaining eggs until well mixed.
- Spread the mixture into the prepared dish. Bake for 25 minutes, or until set and golden brown.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 340mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 5g
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Who Dished It Up First: Adapted from Carla Hall’s Soul Food