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Cheddar-Corn Spoon Bread


Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, September 2003


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

To avoid deflating beaten whites, use quick, circular motions, running spatula down through center then up at sides.

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