Cheddar-Corn Spoon Bread

Photo by Heather S.
Adapted from marthastewart.com

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Adapted from marthastewart.com

Ingredients

  • 1

    tablespoon butter, plus more for baking dish

  • 2

    cups milk

  • 1 1/2

    cups corn kernels

  • 2/3

    cup yellow cornmeal

  • Coarse salt

  • Pinch of cayenne pepper

  • 1

    cup sharp white cheddar cheese

  • 4

    large eggs, separated

Directions

Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined. In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish. Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving. To avoid deflating beaten whites, use quick, circular motions, running spatula down through center then up at sides.

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