Cheddar-corn Spoon Bread

It’s been a while since I’ve made a Martha recipe.  When we went to see Martha back in May, they passed around samples of some of her recipes.  We tried the cornbread and I have been wanting to make it ever since.  There were a few cornbread recipes and this one seemed to be the one I thought they passed around.  I was WRONG but it was still deeeelicious.  You definitely need a spoon to serve this bad boy up.

you will need:

  • 1 tablespoon unsalted butter, plus more for the baking dish
  • 2 cups milk
  • 1 1/2 cups fresh or frozen (unthawed) corn kernels
  • 2/3 cup yellow cornmeal
  • pinch of cayenne pepper
  • coarse salt
  • 1 cup finely grated white cheddar cheese, preferably sharp
  • 4 large eggs, whites and yolks separated

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.
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.
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.

While this may not have been the cornbread I was hunting for in the cookbook, this is still pretty darn good.  Not a dry crumbly cornbread and definitely worth trying if you want a different variation.  Yum and yum!


1 Comment

Filed under side dish

One response to “Cheddar-corn Spoon Bread

  1. this sounds amazing. i will make it soon.

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