Equipment
Ingredients
Dry Ingredients
- 160 g yellow cornmeal
- 60 g all-purpose flour
- 50 g granulated sugar
- 14 g baking powder
- 5 g kosher salt
Wet Ingredients
- 240 ml whole milk, room temperature
- 120 g sour cream, room temperature
- 115 g unsalted butter, melted and slightly cooled
- 3 eggs, lightly beaten
Add-ins
- 250 g sweet corn kernels, fresh, canned, or thawed frozen
- 170 g sharp cheddar cheese, grated
- 2 jalapenos, seeded and finely minced
- 4 scallions, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 432 kcal
- Protein
- 13 g
- Carbohydrates
- 42 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 11 g
- Sodium
- 633 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 109 mg
- Potassium
- 296 mg
- Calcium
- 332 mg
- Iron
- 2.3 mg
- Magnesium
- 79 mg
- Phosphorus
- 353 mg
- Zinc
- 2.2 mg
- Vitamin A
- 224 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.19 mg
- Niacin
- 0.8 mg
- Folate
- 32 mcg
- Water
- 89 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Liberally grease the inside of the slow cooker insert with butter or non-stick spray to prevent the spoonbread from sticking.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly distributed.
In a medium mixing bowl, whisk the whole milk, sour cream, melted butter, and eggs until completely smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula just until combined. Do not overmix, as this will develop gluten and make the spoonbread tough.
Fold in the sweet corn kernels, grated sharp cheddar cheese, minced jalapenos, and sliced scallions until evenly dispersed throughout the batter.
Transfer the batter to the prepared slow cooker and smooth the top. Cover and cook on High for 2.5 to 3 hours, or until the edges are set and golden, and the center reaches an internal temperature of 74C/165F.
Turn off the slow cooker and remove the lid. Let the spoonbread rest for 15 to 20 minutes before serving. This allows the custard to set properly.
Chef's Notes
- Placing a thick paper towel or clean, lint-free kitchen cloth underneath the slow cooker lid helps absorb excess moisture, preventing the top of your spoonbread from becoming soggy.
- For enhanced flavor, try using a combination of smoked cheddar and sharp cheddar, or roast the jalapenos before dicing them.
- If using frozen corn, ensure it is thoroughly thawed and patted completely dry before adding to the batter to avoid introducing excess water.
- To adjust the spice level without losing jalapeno flavor, carefully remove all ribs and seeds from the peppers for a milder dish, or leave them intact for a robust kick.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly; texture may become slightly more crumbly upon thawing.
Reheating: Microwave individual portions for 60 seconds, or cover with foil and warm in a 175C/350F oven for 15 minutes.
Troubleshooting
Spoonbread is watery or has not set in the middle
Cause: Slow cooker temperatures vary greatly, or condensation from the lid dripped onto the surface.
Fix: Continue cooking in 30-minute increments. If the slow cooker insert is oven-safe, transfer to a 175C/350F oven for 15 to 20 minutes to finish baking.
Prevention: Place a clean kitchen towel under the slow cooker lid to catch condensation.
Texture is tough or rubbery
Cause: The batter was overmixed after combining the wet and dry ingredients, developing excess gluten.
Fix: Cannot be fixed, but serving with warm butter or a cream sauce can help mask the density.
Prevention: Fold the wet and dry mixtures together just until no large dry streaks of flour remain.
Cultural Context
Spoonbread is a traditional Native American and Southern United States dish, closely related to cornmeal mush and similar to a savory pudding or souffle. It is famously so tender that it must be served with a spoon. Preparing it in a slow cooker marries this historical, comforting custard with modern convenience, making it an ideal side dish for busy holidays like Thanksgiving where oven space is limited.
