December 10, 2021

Cheesy Surimi and Corn Spoon Bread

Yield: 6 servings

Prep time: 30 minutes 

Cook time: 40 minutes 


  • 3/4 cup corn meal 
  • 1 teaspoon salt 
  • 1 cup boiling water 
  • 1 cup milk 
  • 2 large eggs 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon ground cumin 
  • 8 ounces Wild Alaska Pollock surimi seafood flakes or chunks, coarsely broken up 
  • 1 cup corn kernels (canned, drained, or frozen, thawed) 
  • One 7-ounce can diced green chiles (optional) 
  • 2 cups shredded Cheddar cheese, divided 
  • 3/4 cup sour cream (optional) 


  • Preheat the oven to 375°F.  
  • In a large bowl, whisk the cornmeal and salt. Gradually whisk in the boiling water. Set aside to cool for about 5 minutes. 
  • Meanwhile, grease an 8 x 8-inch baking dish or 1 1/2-quart casserole dish. 
  • Whisk the milk into the cornmeal mixture. Whisk in the eggs, baking powder, and cumin. Stir in the Wild Alaska Pollock surimi seafood, corn, chiles, if using, and 1 1/2 cups of the cheese. 
  • Transfer to the prepared baking dish and top with the remaining 1/2 cup of cheese. Bake until the center is set and the cheese is lightly browned, 40 to 45 minutes. 
  • Serve with the sour cream, if using. 


Related Articles

Nancy Fuller’s Cheesy Crab Fries

August 25, 2021

Easy, mouthwatering cheesy crab fries made from sustainable Wild Alaska Pollock brought to your plate by Nancy Fuller!

Get Recipe

Nancy Fuller’s Summer Seaside Dip

August 25, 2021

Nancy Fuller’s Summer Seaside Dip makes for the perfect dip to entertain your guests with a sustainable protein option!

Get Recipe