Print This Recipe

Print
Cheddar-Corn Spoon Bread

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.

Everyday Food, September 2003 http://www.marthastewart.com/331827/cheddar-corn-spoon-bread
3.17143
Rated
63.4286100(36)36
  • Prep Time 25 minutes
  • Total Time 50 minutes
  • Yield Serves 6

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.