Good Eats and Sweet Treats from My Small Boston Kitchen

Savory Sunday Galore: Corn Spoon Pudding

After making a pretty killer┬ábanana pudding pie recipe earlier in the weekend, I was concerned about how well I’d be able to perform on Sunday. AW and I had successfully conquered a couple dozen shrimp on Saturday afternoon, wrapping them up in basil and prosciutto, then broiling them to a golden perfection, so I felt at least marginally more prepared for the savory dishes ahead. We faced quite a challenge: a frittata and a coffee cake for breakfast, and then cornbread and a tomato basil salad for dinner.

The morning dishes went over wonderfully as well — the coffee cake quickly became one of my future go-to recipes (a post on that one is coming soon!), and AW’s Chorizo, Asparagus, and Goat Cheese Frittata was gone within minutes. But by the time we got home Sunday afternoon, facing us was still the task of making the sides for dinner, and also a Grandpa favorite — cherry pie. I opted out of making homemade ice cream for the pie, so we just had those bazillion other things to get done. My parents were in a cleaning frenzy, so we took to the kitchen and there we stayed for the next several hours.

The cornbread recipe is actually a corn spoon pudding recipe, one that comes from a Martha’s Vineyard cookbook that I’ve used many times before. It’s an absolutely fantastic cookbook (though I can’t find it online anywhere so I’m going to have to look into that). This particular recipe is also quite simple to make, but it’s a definite crowd pleaser — I’ve never known a person not to rave about this cornbread after their first bite. And all it is is a bunch of semi-homemade ingredients (the Food Network’s Sandra Lee would be all over this!) that you throw into a bowl, mix together, and bake for a while until it’s golden brown and bubbling. It’s a blessing when you’re pressed for time. AW and I took some creative liberties, taking out a bit of the butter and substituting egg whites for some of the eggs — it’s one of those great recipes that stands up to pretty significant tweaks. To top it all off, we diced up some swiss cheese, and threw it in the oven!

Savory Sunday Galore


  • 1 box corn bread mix (7.5-8.5 ounces)
  • 1 can whole kernel corn (7.5 ounces)
  • 1 can creamed corn (7.5 ounces)
  • 1 cup sour cream
  • 2 eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup swiss cheese


  1. Preheat oven to 350 degrees F. Grease an 9 x 13 pan.
  2. Mix all ingredients except the swiss cheese in a bowl until combined. Pour batter into the greased pan and spread to even out. Sprinkle cheese evenly over the top.
  3. Bake cornbread for 35 minutes. Remove from the oven and sprinkle with swiss cheese.
  4. Return to oven for 10 more minutes, or until the cheese is melted and bubbling.
  5. Let cool (if you can stand it to wait), slice and enjoy!


The tomato mozzarella salad was as easy as it comes, and it was delicious and fresh and wonderful. We got some cherry tomato sized heirloom tomatoes, and some fresh mozzarella, cut it all up into bite-sized pieces, tossed in some basil chiffonade, olive oil, balsamic, salt and pepper, and it was finished. Pretty, simple, easy, healthy, and delicious — another crowd pleaser! I think that everyone assumes if they have some tomatoes (and cheese), they’re allowed to eat as much of the less healthy stuff as they want, and I can totally get on board with that mindset.

Next came the cherry pie, and with those leftovers AW made a delicious gin cocktail! But that’s a story for another time — back to work for me!

With love, but hold the sugar. Enjoy!

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