Sweet Corn and Cheddar Spoonbread

by Sarah on March 24, 2011

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.

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.

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.

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.

Look how it rose up!  The spoonbread will still be jiggly in the center.

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.

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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.

In a saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil.  Reduce heat and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat and stir in cheese.   Let cool until just lukewarm.  Stir in egg yolks.

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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