Thursday, July 14, 2011

Cheddar-Corn Spoon Bread

A few weeks ago I bought a few ears corn from a little farm stand near my house. I threw two of the ears on the barbecue, cut one up for a summer pasta salad, and then used the rest to make cheddar-corn spoon  
bread. I must say this bread was the best thing I made with that corn. This spoon bread has a similar texture to quiche, although it is a bit more dense, I really like it as a summer side dish, and it is perfect to bring along to a potluck or barbecue. This bread tastes best when eaten the same day it is made.

Cheddar-Corn Spoon Bread 
1 tablespoon Unsalted Butter, plus more for dish
2 cups Milk
1 1/2 cups Fresh Corn (2-3 ears) 
2/3 cup Corn Meal 
1 cup Sharp Cheddar Cheese, grated 
4 Eggs, separated 
Coarse Salt (I used Kosher)
Pinch of Cayenne Pepper

Butter a 2-quart baking dish and preheat the oven to 400 degrees F. Bring the butter, milk, corn, corn meal, 1 teaspoon salt, and cayenne pepper to a boil over medium high heat. Once mixture has come to a boil, reduce the heat and simmer until mixture thickens slightly, stirring constantly. Remove from heat then stir in the cheese. Allow mixture to cool at room temperature for 15-20 minutes, then stir in egg yolks. While you are waiting for the mixture to cool prepare your egg whites. Beat egg whites along with a pinch of salt in an electric mixer until soft peaks form, then fold egg whites into the batter, 1/3 at a time. Pour batter into prepared baking dish and reduce oven temperature to 375 degrees F. Bake for 25-30 minutes or until golden brown and a little loose in the middle. Allow bread to cool slightly before serving. 


  1. This is exactly to my taste. I know I would love this and will be making it this weekend!

  2. Sounds wonderful!! I would love it! :)


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