Cheesy Corn Spoon Bread

Cheesy Corn Spoon BreadRecipe
8 Servings

Cost per Serving:



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3 cups low-fat milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup yellow cornmeal
1 (10 oz.) package frozen corn kernels, thawed
1 cup shredded mild Cheddar or Colby
4 large eggs, separated


Preheat oven to 375°F. Coat a 2-quart oval baking dish or 9-by-13-inch baking pan with nonstick cooking spray.

Combine milk, salt, white pepper, cayenne, nutmeg and butter in a 4-quart saucepan over medium-high heat. Bring mixture to a boil.

Reduce heat to medium and slowly pour in cornmeal, stirring constantly. Cook, stirring often, until very thick, 5 minutes. Remove from heat and cool for 5 minutes, stirring once or twice. Stir in corn, 1/2 cup cheese and egg yolks.

Using an electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into cornmeal mixture with a rubber spatula in 2 additions. Pour batter into prepared pan and spread evenly. Sprinkle with remaining cheese.

Bake until puffed and golden brown, 30 to 35 minutes. Serve immediately.

Created date

November 2007

Nutritional Information

Calories 265
Fat 13 g
Satfat 8 g
Protein 12 g
Carbohydrate 26 g
Fiber 2 g
Cholesterol 142 mg
Sodium 751 mg