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Corn Spoonbread with Goat Cheese and Chives


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  • 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



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.


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