Spoon bread. Spoonbread. A classic Southern side dish, light as a feather. I’d never had spoonbread. But what’s not to like? A little like cornbread, a little like a souffle, a little like a pudding—it’s all those good things wrapped up in one.
What you'll need.
It’s so easy to make, and will sit alongside any main dish—or truthfully, can take the place of a main dish if you want to keep it vegetarian.
Blobby.
The only pain-in-the-butt part of this recipe is that you do have to whip egg whites and fold them into the rest of the ingredients–just like a souffle.
Fold the white blobs into the yellow blobs.
I made my spoonbread in my souffle dish, but you can cook it in any kind of a casserole. Just pick one with slightly high sides.
Unbaked spoonbread.
Look how it rose up! The spoonbread will still be jiggly in the center.
Spoonbread risen.
We had our spoonbread with some chicken-apple sausage and a nice salad. It would also be good with New Orleans-style BBQ shrimp, or some greens, or some pork chops, or just with a fork and a few chives.
Creamy!
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Sweet Corn and Cheddar Spoonbread
(adapted from Martha Stewart)
- 2 Tbsp butter
- 2 cups milk
- 2 cups corn kernels
- 2/3 cup yellow cornmeal
- 1/2 cayenne pepper
- 1 cup extra-sharp cheddar cheese
- 4 large eggs
- chives, for garnish
- salt, pepper
………………………………………………………………………
Preheat oven to 400*. Use 1 Tbsp of the butter to grease your baking dish.
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. Taste for seasoning and add salt if needed. Pour into prepared dish.
Place baking dish in oven. Reduce heat to 375 *. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
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