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. 


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