Menu Enter a recipe name, ingredient, keyword...

Corn Spoonbread with Goat Cheese and Chives

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 2 c low fat milk (1%)
  • 1 1/2 c fresh or frozen corn kernels (from 2 ears)
  • 2/3 c yellow corn meal
  • 3 ounces soft goat cheese (chevre;1/2 cup)
  • 1/4 t salt
  • 3 T finely chopped chives
  • 2 large eggs, separated in whites and yolks
  • 1/4 t cream of tartar

Details

Preparation

Step 1

1. Preheat the oven to 375 degrees. Use cooking oil spray to grease a 2-quart souffle dish or high sided baking dish.

2. Combine the milk and the corn in a medium saucepan over medium high heat. Bring just to a boil, stirring constantly, then reduce the heat to medium, and gradually stir in the cornmeal.

3. Cook, stirring often, for about 2 minutes or until the mixture thickens to a dough like consistency. Remove from the heat.

4. Sir in the cheese and salt until evenly distributed (the white should disappear). Transfer to a mixing bowl; let cool for 15 minutes, then whisk in the chives and eggs yolks until well incorporated.

5. Combine the egg whites and cream of tartar in the bowl of a stand mixer or use a handheld electric mixer; beat on medium low speed until foamy, then increase the speed to medium high, and beat for about 2 minutes, until soft peaks form.

6. Fold a third of the beaten egg whites into the cornmeal to loosen it a bit, then gently fold in the remaining egg whites just until no trace of white is left. Transfer to baking dish; bake for 40 to 45 minutes, until slightly puffed, golden brown on top and just set.

7. Serve warm, alongside roasted or grilled meat or poultry.

You'll also love

Review this recipe

Lace Cornbread Birthday Batter Cheesecake Dip (aka- Unicorn Poop)