Cheddar Corn Spoon Bread

By • November 7, 2015 0 Comments

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Author Notes: I've had great luck with preparing this dish early Thanksgiving morning and re-heating when it's almost dinner time. Just under bake it slightly at 20 minutes, then cover with foil and put into a 350° oven for 10 minutes before serving. Big City Kitchen

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Serves 6

  • 1 tablespoon unsalted butter
  • 2 cups whole milk
  • 1 1/2 cups fresh or frozen corn kernels
  • 2/3 cup yellow cornmeal
  • 1 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1 pinch cayenne pepper
  • 1 pinch nutmeg
  • 1 cup sharp white cheddar cheese, grated
  • 2 scallions, chopped
  • 4 large eggs, separated
  1. Preheat oven to 400°. Butter or spray a 2 quart casserole dish and set aside. In a medium saucepan, melt butter and add corn kernels. If using fresh corn, cook for a few minutes to soften kernels up. Add milk, cornmeal, salt, pepper, cayenne and nutmeg. Bring to boil, the reduce heat to medium-low, stirring frequently until mixture has thickened slightly, about 3-4 minutes.
  2. Remove from heat and stir in cheese and scallions. Let cool until warm to the touch, about 15 minutes. Stir in egg yolks until combined.
  3. Meanwhile, beat egg whites with a pinch of salt until soft peaks form. Stir in 1/2 of the whites to corn mixture until combined, then gently fold in remaining whites. Pour into prepared dish and place in oven, reducing temperature to 375°. Bake until browned on top but slightly loose in the center, 25-30 minutes. Let cool for a few minutes before serving.

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