Inspiration struck as I was looking at the pantry. I was thinking about a baby shower I was going to the next day. I wasn’t cooking anything for it but I was wondering what I would make. I saw a box of corn meal and it dawned on me that I love and miss sweet corn spoon bread.
I thought to myself, why not try and make some? So, I got to experimenting. This experiment resulted in way too many corn spoon bread bites and a recipe that I’m happy to share with you.
Spoon bread is ooey, gooey, and sweet. It’s cooked all the way through to a safe temperature, but very soft and delicious. I would add this to the comfort foods list. This would go well for end-of-summer barbecues or potlucks that focus on “small bite” fare. This can be easily consumed with your hands, or you can use a fork and knife instead.
I’ve had spoon bread at Thanksgiving, too. It replaced the sweet potato casserole as the sweet dessert-before-dessert. Sometimes I prefer spoon bread to sweet potato casserole because it isn’t too sweet.
Spoon bread is the kind of side that my kids enjoy and will ask for continually. Some Mexican restaurants serve a similar side dish called sweet corn cake. It’s got the consistency of a cake and is slightly sweet. Whenever we go to El Torito, we make sure to grab a larger bowl of it to share between me and the kids.
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I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!
- 6-quart Instant Pot
- Trivet with legs
- Egg bite mold (I use this one)
- Paper towel to cover the mold
- Aluminum foil to cover the mold
- Two medium-sized mixing bowls
- Wire whisk
- Measuring spoons and cup
- Plate larger than the mold to pop out the bites
- 1/3 cup all-purpose flour
- 1/3 cup corn meal
- 2 tablespoons plus 2 teaspoons white sugar
- A pinch of salt
- 1/2 teaspoon baking powder
- 1/3 cup sweet corn (drained if from a can)
- 1 large egg
- 1 tablespoon sour cream
- 2 teaspoons milk
- 1/2 cup creamed corn (about 1/3 of a can)
- 4 teaspoons unsalted butter, melted and at room temperature
- Cooking spray or melted butter to grease the egg bite molds
- 1 cup water for cooking
- Mix all the dry ingredients together in one bowl.
- Mix all the wet ingredients together in a separate bowl.
- Mix the wet ingredients into the dry ingredients until just incorporated. Little lumps are OK, but you don’t want to activate the gluten in the flour.
- Grease your egg bite mold. This will help the bites pop out when done cooking.
- Pour the batter into the mold.
- Cover the mold with a paper towel to collect any condensation that may occur.
- Cover the mold and paper towel with aluminum foil.
- Pour one cup of water into the inner liner of your Instant Pot.
- Place the trivet inside.
- Carefully place the mold on top of the trivet.
- Seal and lock in the lid and set the sealing knob to the seal position.
- Press manual (or pressure cook, depending on your model) and using the +/- buttons, set it for seven minutes’ cook time.
- After the cooking cycle is complete, carefully turn the knob to the venting position for a quick release.
- Carefully remove the lid and the mold. The mold will be hot!
- Place a plate upside down over the mold and flip.
- The bites should pop out easily. If not, run a knife around the edges of each bite.
If you enjoyed this, like this recipe. What occasion do you make these bites for?
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Buen provecho! – Sami B.