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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.

Reviews Add a comment

  • Copenhagenmama
    20 APR, 2014
    I've made this recipe quite a few times (have some in the oven as we speak, serving it with lamb) and it's always a hit. This is not a corn bread-it's a soufflé, thus it's lighter in texture and fluffy in appearance. This is one of my go to recipes when cooking for a crowd-it;s great as a comfort food (with chili on a cold day) or as a side dish (I've served it at Thanksgiving and today, Easter!)
  • MS10770994
    7 MAR, 2013
    This is delicious! It was kind of "fluffy"-- due to the beating of the egg whites. When I make it again, I will go for a thicker consistency and skip that step--just stirring in the eggs. I served this with chili and it was a big hit!
  • QueenFrostine
    26 JAN, 2009
    the corn kernels shouldn't dissolve...
  • radeeolover
    28 NOV, 2008
    This is a wonderful dish that I have on my Thanksgiving table. The eggs, corn and cheese complement each other beautifully. Make certain not to overcook it or it will be more like cornbread than spoonbread.
  • starrflower
    8 FEB, 2008
    Great addition to a brunch buffet !!
  • acjohns
    19 DEC, 2007
    Did you use fresh corn? You have to use fresh or frozen corn, not dried and the corn does not completely blend into the mixture, but is soft and makes a great contrast.
  • MaryScannicchio
    21 NOV, 2007
    The kernels did not dissolve after I followed the instructions- what did I do wrong? I plan to make the recipe without the whole kernels...