Creamed Corn Spoonbread With Thyme and Cracked Pepper

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour (plus 10 minutes resting)

Quick Ingredients

• 2 Tbsp unsalted butter, for greasing dish
• 1 cup yellow cornmeal (stone-ground if possible)
• 1 1/2 cups whole milk
• 1/2 cup heavy cream (or half-and-half)
• 4 Tbsp unsalted butter
• 4 large eggs
• 1 (14.75 oz) can creamed corn
• 1 cup corn kernels (fresh or frozen, thawed)
• 2 Tbsp sugar
• 1 1/2 tsp kosher salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp freshly cracked black pepper
• 2 tsp chopped fresh thyme (or 3/4 tsp dried)
• 1/2 tsp dried sage (optional)
• 2 Tbsp butter for serving, plus extra thyme and flaky salt

Do This

• 1. Preheat oven to 350°F (175°C). Generously butter a 2-quart baking dish or 10-inch cast-iron skillet with 2 Tbsp butter.
• 2. In a saucepan, warm milk, cream, and 4 Tbsp butter until steaming, then whisk in cornmeal. Cook 2–3 minutes until thickened; remove from heat to cool slightly.
• 3. In a large bowl, whisk eggs. Stir in creamed corn, corn kernels, sugar, salt, baking powder, pepper, thyme, and optional sage.
• 4. Slowly whisk the warm cornmeal mixture into the egg mixture to make a smooth, pourable batter.
• 5. Pour batter into prepared dish. Smooth the top and tap gently on the counter to release air bubbles.
• 6. Bake 35–40 minutes, until puffed, golden at the edges, and just set with a slight jiggle in the center.
• 7. Rest 10 minutes. Dot with 2 Tbsp butter, sprinkle with flaky salt, extra thyme, and cracked pepper. Serve warm, scooped with a spoon.

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Why You’ll Love This Recipe

• It bakes up like a cozy cross between creamed corn, custard, and cornbread: spoonably soft, yet just firm enough to hold its shape.
• Fresh thyme and plenty of cracked black pepper give it a rustic “cabin” flavor that feels perfect for chilly evenings.
• Canned creamed corn keeps it weeknight-easy while still tasting homemade and deeply comforting.
• It is a versatile side: perfect with roast chicken, braises, grilled steaks, or a simple pot of beans.

Grocery List

• Produce: Fresh thyme, optional fresh herbs (chives or parsley, if you like), corn kernels (fresh or frozen, if not using all canned)
• Dairy: Unsalted butter, whole milk, heavy cream (or half-and-half), large eggs
• Pantry: Yellow cornmeal, canned creamed corn, granulated sugar, kosher salt, baking powder, freshly cracked black pepper, dried sage (optional), garlic powder (optional), flaky sea salt

Full Ingredients

For the Creamed Corn Cabin Herb Spoonbread

• 2 Tbsp unsalted butter, for greasing the baking dish or skillet
• 1 cup yellow cornmeal, fine to medium grind (about 150 g; stone-ground if possible)
• 1 1/2 cups whole milk (360 ml)
• 1/2 cup heavy cream (120 ml; or half-and-half)
• 4 Tbsp unsalted butter (56 g)
• 4 large eggs, at room temperature if possible
• 1 (14.75 oz / about 418 g) can creamed corn
• 1 cup corn kernels (about 150 g), fresh or frozen (if frozen, thaw and drain well)
• 2 Tbsp granulated sugar (optional but recommended for balance)
• 1 1/2 tsp kosher salt (use a bit less if using fine table salt)
• 1 1/2 tsp baking powder
• 1 1/2 tsp freshly cracked black pepper, plus more for serving
• 2 tsp fresh thyme leaves, finely chopped (or 3/4 tsp dried thyme)
• 1/2 tsp dried sage, crumbled (optional, for a deeper “cabin herb” flavor)
• 1/4 tsp garlic powder (optional, for gentle savory depth)

For Serving (Optional but Recommended)

• 2 Tbsp unsalted butter, cut into small pieces
• Flaky sea salt, to finish
• Extra fresh thyme leaves and more cracked black pepper, for garnish

Step-by-Step Instructions

Step 1: Prep your pan and preheat the oven

Set an oven rack in the middle position and preheat the oven to 350°F (175°C).
Generously grease a 2-quart baking dish (about 8-by-8-inch or similar) or a
10-inch cast-iron skillet with the 2 tablespoons of butter, making sure to
coat the bottom and sides thoroughly so the spoonbread releases easily and the edges brown nicely.

Step 2: Warm the dairy and bloom the cornmeal

In a medium saucepan, combine the whole milk, heavy cream, and
4 tablespoons of butter. Place over medium heat and warm, stirring occasionally,
until the butter is melted and the mixture is steaming but not boiling.

Reduce the heat to low and slowly whisk in the cornmeal in a thin stream to avoid
lumps. Continue whisking and cook for 2–3 minutes, until the mixture has thickened
to a loose porridge consistency. It should be smooth but still pourable.
Remove from the heat and let it cool for about 5 minutes. You want it warm, not scorching hot,
so it does not scramble the eggs later.

Step 3: Build the egg, corn, and herb base

While the cornmeal mixture is cooling, crack the eggs into a large mixing bowl and whisk
until well combined and slightly frothy. Add the creamed corn and
corn kernels and stir to combine.

Whisk in the sugar (if using), salt, baking powder,
cracked black pepper, thyme, and optional dried sage and
garlic powder. Make sure everything is evenly mixed, with no clumps of baking powder
or herbs. This mixture should look like a very loose, speckled custard base with plenty of corn throughout.

Step 4: Temper the eggs and combine the batter

To prevent the eggs from curdling, you will temper them with the warm cornmeal mixture.
While whisking the egg mixture constantly with one hand, slowly pour in about 1/2 cup of the
warm cornmeal mixture with the other hand. Whisk until fully incorporated.
Repeat with another 1/2 cup.

Once the eggs are warmed, pour in the remaining cornmeal mixture and whisk or stir with a spatula
until the batter is smooth and uniform. It should be thick but still easily pourable, dotted
with corn kernels and flecks of thyme and pepper. If it seems extremely thick, you can loosen it
with an extra splash of milk (1–2 tablespoons).

Step 5: Fill the baking dish

Give your greased baking dish or skillet a quick check to be sure it is well coated with butter.
Pour the spoonbread batter into the prepared dish and use a spatula to smooth the top into an even layer.
Tap the dish gently on the counter a couple of times to release any large air bubbles.

If you like a slightly more peppery top, sprinkle on a little extra cracked black pepper right now.

Step 6: Bake until puffed and custardy

Transfer the dish to the preheated oven and bake for 35–40 minutes, or until:

• The edges are set, golden, and pulling just slightly away from the sides of the dish.
• The center is just set but still has a soft, gentle jiggle when you nudge the pan.
• A toothpick or thin knife inserted about 2 inches from the edge comes out mostly clean, with only a few moist crumbs.

If you have an instant-read thermometer, the center should be around 170–175°F (77–80°C).
Do not overbake; spoonbread is meant to be custardy and soft, not dry like regular cornbread.

Step 7: Rest, finish with butter, and serve

Remove the spoonbread from the oven and let it rest on a cooling rack for
10–15 minutes. This short rest allows the custard to finish setting so it spoons
beautifully while staying soft and creamy inside.

Dot the top with the remaining 2 tablespoons of butter, letting it melt into the warm surface.
Finish with a sprinkle of flaky sea salt, extra fresh thyme leaves, and more
cracked black pepper if you like a bolder pepper kick.
Scoop generous spoonfuls straight from the dish or skillet and serve warm.
It is especially lovely next to roasted meats, stews, or a simple mixed green salad.

Pro Tips

• Choose your cornmeal wisely: A fine-to-medium grind stone-ground cornmeal gives the best balance of creaminess and texture. Coarse cornmeal can make the spoonbread slightly gritty.
• Do not skip tempering: Adding hot cornmeal to the eggs too quickly can scramble them. Take the time to temper with a little at a time for a smooth custard.
• Watch for the gentle jiggle: Pull the spoonbread when the center still has a soft wobble. If it is completely firm in the middle, it is likely overbaked and less custardy.
• Use a cast-iron skillet for edge lovers: Baking in well-greased cast iron gives you deep golden, slightly crisp edges while keeping the center luxuriously soft.
• Adjust herbs to taste: Thyme is the star here, but you can increase or decrease the amount, or add a pinch more sage, to suit how “woodsy” you like your cabin herb flavor.

Variations

• Extra Cheesy Thyme Spoonbread: Stir in 1 to 1 1/2 cups shredded sharp cheddar or a mix of cheddar and Gruyère in Step 4 after combining the batter. The cheese will melt into the custard and form a golden, bubbly top.
• Smoky Bacon and Scallion: Cook 4–6 slices of bacon until crisp. Crumble and fold into the batter along with 1/2 cup thinly sliced scallions in Step 4. Reduce the salt slightly to account for the bacon.
• Spicy Cabin Herb: Add 1 finely minced jalapeño (seeds removed for mild heat) and an extra 1/2 teaspoon of black pepper in Step 3 for a gentle, warming kick that pairs beautifully with the herbs.

Storage & Make-Ahead

Allow leftover spoonbread to cool to room temperature, then cover the baking dish tightly with foil
or transfer portions to an airtight container. Refrigerate for up to 3 days.
To reheat a larger portion, cover with foil and warm in a 325°F (165°C) oven for
15–20 minutes, until heated through. Individual servings can be reheated in the microwave
on medium power in 30–45 second bursts.

For partial make-ahead, you can assemble the batter up to the point of pouring it into the dish,
cover, and refrigerate for up to 4 hours. Let the batter sit at room temperature while
the oven preheats and give it a brief stir before baking, adding an extra 5 minutes to the
bake time if it goes into the oven still quite cold.

Nutrition (per serving)

Approximate values per serving (1 of 8), without extra butter and garnishes:
Calories: 320, Protein: 8 g, Carbohydrates: 30 g,
Fat: 18 g, Saturated Fat: 10 g, Cholesterol: 135 mg,
Sodium: 520 mg, Fiber: 2 g, Sugars: 6 g.
Actual values will vary based on specific ingredients and brands used.