Last summer, Daniel and I ate at Don Pablo’s for the first time ever. They offered corn bread as one of their sides. Daniel and I both love cornbread, so we, of course, selected that side. When we were served, I was confused. It wasn’t bread, but more of a pudding.
I was born and raised in the north. I’m not well versed on cornbread. I know I like it, and I’ve tried several recipes I have found online and in cookbooks. This, however, perplexed me. It was delicious, very delicious, and Daniel asked me to try to make it.
Oh man. I didn’t know where to start, but Google is my friend. I soon found out that is it a concoction known as Spoon Corn Bread, and started trying out recipes. They were all good, but none of them were as amazing as Don Pablo’s.
Finally, I found a super simple recipe in a comment on a message board. I gave it a try with a few small changes, and YUM. It was perfect, and is now my ‘go to’ recipe for corn bread.
Spoon Corn Bread
1/2 Cup Butter, Softened
2/3 Cup Cornmeal
1/4 Cup Milk
1 (14.75 Ounce) Can Creamed Corn
1/3 Cup Sugar
1/4 tsp Salt
1/2 tsp Baking Powder
Preheat oven to 350F.
Cream together the butter and sugar. Add the milk and mix well.
Add the corn baking powder, salt, and cornmeal. Stir until just combined.
Pour batter into a sprayed baking dish. Put the baking dish inside a larger baking dish, and add about 1 inch of water to the larger pan. The amount of water does not have to be exact.
Cover and bake for 50-60 minutes.
The recipe I based this off of suggested using an ice cream scoop to serve it, but I just used a spoon. Dish it out, and top with a drizzle of honey.
If you’re feeling really unhealthy, you can always add more butter, too!