May 30, 2024

Laugh at my admission, but Fritos corn chips are my favorite salty snack. They contain only three ingredients (corn, oil and salt) and no hard-to-pronounce chemical additives. I decided to add them to one of my favorite quick breads and this is the result.

Triple Corn Spoon Bread is a tasty addition to the dinner plate. Crowned with butter, honey or a little chunky fruit jam, it’s a welcome relief from plain jane toast at breakfast or brunch. My testers and I found this creamy textured bread delicious straight from the oven and even better toasted the next day. Sadly, someone had to consume the remaining Fritos not contained in the recipe. I volunteered for this loathsome task.

this is about the size of your crushed chips

Most spoon breads are creamy, but this one has nice texture both from the fresh corn and the crushed chips. The overall effect is a very corn forward dish and tasting of super corn. If you want a nice introduction to summer corn season, this is it.

Triple Corn Spoon Bread

recipe by Michele Humlan, The Good Eats Company

makes 6-8 servings

ingredients 

¾ cup buttermilk
2 cups water
1 teaspoon kosher salt
4 tablespoons unsalted butter
1 cup yellow cornmeal
4 large eggs at room temperature
¼ cup heavy cream
kernels from one ear fresh corn
1 cup finely crushed corn chips – I like Fritos *
* crush by hand or with mallet or rolling pin on towel wrapped chips

directions 

1. Preheat oven to 350 degrees.
2. Whisk eggs and cream in mixing bowl and set aside.
3. Place buttermilk, water, butter and salt in heavy two quart saucepan over high heat.
4. When mixture comes to boil, whisk in cornmeal slowly to avoid lumps, and cook, whisking, over medium heat until thickened, several minutes.
5. Carefully whisk in egg mixture, then fresh corn and crushed corn chips.
6. Place mixture in greased 2 quart baking dish and bake for 20 minutes until lightly golden brown and puffed.
7. Serve immediately.
8. Any left may be sliced thinly and toasted in oven the next day.