Cheddar Corn Spoon Bread

I made this for Christmas dinner.  I just wanted to throw my face in it and eat it all myself.  It was that good.  There were no leftovers.  I was not the one to take the last scoop, unfortunately.

Again… Thank you, Martha Stewart for your delish recipe.

You’ll need:

  • 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 – or how ever much you’d like.  I doubled it! 🙂
  • 4 large eggs

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.


Look at it.  It’s like a pillow of cheese and corn.  Who WOULDN’T want to throw their face in it and eat it all?!?!?!

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1 Comment

Filed under side dish

One response to “Cheddar Corn Spoon Bread

  1. mumma

    I can attest to the delicioso factor of this dish…..I was one of the lucky consumers of this wonderful CHEDDAR CORN BREAD. In fact, everyone loved it. Thanks, Em Mama

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